When you don't have time to bake your own bread, combine olive oil and zaatar, then use on store-bought lavash or pocket bread. Here we sprinkle zaatar on top of homemade bread, then bake.

This Story Originally Appeared On sunset.com


Recipe Summary test

1 hr 30 mins
Makes 2 breads (14 oz. each)


Ingredient Checklist


Instructions Checklist
  • Sprinkle yeast into the bowl of a stand mixer and pour 1 1/2 cups warm (110°) water on top. Let stand until yeast is softened, about 5 minutes. Add 3 tbsp. oil, the whole-wheat flour, 2 3/4 cups all-purpose flour, and the salt. Mix with a dough hook to blend, then beat on medium speed, gradually adding about 1/4 cup more all-purpose flour until dough is smooth, stretchy, and only slightly tacky, 10 to 12 minutes.

  • Let rise, covered, in a warm place until double, about 45 minutes. Meanwhile, preheat oven to 500° and set 2 large baking sheets in oven to heat.

  • Punch dough down, then divide in half, shape each into a smooth ball, and dust with flour. Roll out each ball onto a 12- by 14-in. sheet of baking parchment into a 12-in.-long oval. Prick dough with a fork at about 2-in. intervals. Brush dough with remaining 1 1/2 tbsp. oil, then sprinkle with 1/4 cup zaatar. Carefully lift parchment with dough to hot baking sheets.

  • Bake until breads are golden brown, 10 to 12 minutes, switching pan positions halfway through baking. Slide breads from parchment onto cooling racks. Serve breads warm or cool, with a bowl of olive oil seasoned generously with zaatar for dunking.

Chef's Notes

Buy zaatar at well-stocked grocery stores or at worldspice.com

Make ahead: Up to 1 day, wrapped airtight; reheat covered in foil.

Note: Nutritional analysis is per 2-oz. serving without dunk mixture.

Nutrition Facts

176 calories; calories from fat 27%; protein 4.5g; fat 5.4g; saturated fat 0.7g; carbohydrates 27g; fiber 2.3g; sodium 253mg.