Za'atar flatbread

Za'atar flatbread


1 person made this

About this recipe: This traditional Lebanese flatbread is full of flavour thanks to za'atar. You can choose to use fresh or dried za'atar, see the footnote below. Gorgeous on its own or served with houmous or labneh.


Makes: 2 to 3 dozen flatbreads

  • 700ml warm water
  • 7g quick yeast
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1kg plain flour
  • 240g wholemeal flour, or more if needed
  • 475ml olive oil
  • 225ml corn oil
  • 140g fresh za'atar, leaves picked and chopped

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Preheat oven to 180 C / Gas 4.
  2. Mix water, yeast, salt and sugar together in a large bowl. Add plain flour, wholemeal flour, olive oil and corn oil; mix using your hands, adding more wholemeal flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).
  3. Shape dough, about 4 tablespoons per portion, into rounds on a floured work surface. Arrange rounds on baking trays.
  4. Bake in the preheated oven until lightly browned and crisp, about 25 minutes.


Za'atar can reference either a dried spice blend, or a fresh herb that is similar to oregano. If you cannot find fresh za'atar, which is used here, substitute fresh oregano, but use a bit less than 140g.
You can also use the dried spice blend in this recipe; start with 2 to 4 tablespoons and add more to taste.

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