Za’atar flatbread is a beautifully simple Middle Eastern bread topped with the earthy, tangy, and nutty flavors of za’atar spice blend. I love how easy it is to make, yet it brings such a unique and bold taste to the table. Whether I serve it with fresh vegetables, cheese, or just on its own, it always feels like a special treat.

Why You’ll Love This Recipe

I like this recipe because it’s so versatile. Sometimes I make the dough from scratch, and other times, if I’m short on time, I use store-bought pita and still get that signature za’atar flavor. The warm, chewy bread with a fragrant za’atar-olive oil paste on top is irresistible. I enjoy pairing it with cucumbers and tomatoes for freshness, and it’s also amazing with hummus or feta. I also love that it takes little effort but feels like something I would order at a restaurant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour – 1 ½ cups

• Active dry yeast – 1 tsp

• Sugar – 1 tsp

• Salt – 1 tsp

• Warm water – as needed to make the dough

• Olive oil – 3 tbsp

• Za’atar spice blend – 2 tbsp

Directions

1. In a bowl, I mix warm water, sugar, and yeast. I let it sit for about 10 minutes until frothy.

2. I combine flour and salt in a wide bowl, then add the yeast mixture and knead into a soft dough.

3. I add 1 tablespoon olive oil and knead until smooth, then cover and let it rest for about 1 hour until doubled.

4. Once risen, I punch down the dough, divide it into 4 equal balls, and let them rest covered for 15 minutes.

5. In a small bowl, I mix the za’atar spice with 2 tablespoons olive oil to form a paste.

6. I preheat the oven to 425°F, placing a pizza stone inside while it heats. A baking sheet works too.

7. I roll each dough ball into a 6-inch circle, about ¼-inch thick.

8. I spread the za’atar paste on top, leaving a border, and press small indentations with my fingers.

9. I transfer the dough to parchment paper and bake for 10–12 minutes until golden at the edges.

10. I let it cool slightly before slicing and serving. Sometimes I top it with cucumbers, tomatoes, or cheese.

Servings and timing

This recipe makes 4 flatbreads, each about 6 inches wide.

• Prep time: 15 minutes

• Resting time: 1 hour 30 minutes

• Bake time: 10–12 minutes per batch

• Total time: about 2 hours

• Servings: 4 flatbreads

Variations

I sometimes change things up depending on what I have:

• I like topping the flatbread with feta or labneh for extra creaminess.

• When I want a crunch, I add sliced onions or bell peppers before baking.

• For a gluten-free version, I use a gluten-free flour mix.

• I’ve also brushed honey over baked flatbread for a sweet-savory twist.

Storage/Reheating

I usually store leftover za’atar flatbread in an airtight container at room temperature for 1–2 days. If I need to keep it longer, I refrigerate it for up to 5 days or freeze it for a month. To reheat, I place it in a warm oven (350°F) for 5–7 minutes until soft again. I avoid microwaving because it tends to make the bread chewy.

FAQs

What is za’atar made of?

Za’atar is a Middle Eastern spice blend made with sumac, thyme, oregano, sesame seeds, and salt. Some blends may include marjoram or other herbs.

Can I make this flatbread without yeast?

Yes, I sometimes make a quick version by using baking powder in place of yeast. The texture is different—more like a pita—but it still tastes great.

What can I serve with za’atar flatbread?

I love serving it with hummus, baba ghanoush, labneh, fresh salads, or just alongside soups and stews. It pairs well with almost anything.

Can I use whole wheat flour instead of all-purpose flour?

Yes, I have made it with whole wheat flour, but the texture is slightly denser. I sometimes mix half whole wheat and half all-purpose for a balance.

How do I know when the flatbread is done baking?

I take it out when the edges are lightly golden, and the bread feels firm but not hard. Overbaking can make it too crisp.

Conclusion

Za’atar flatbread is one of my favorite Middle Eastern breads to bake at home. I like how simple it is yet how much flavor it brings with just a handful of ingredients. The aroma of za’atar and olive oil in the oven always makes me excited to serve it warm. Whether I enjoy it with vegetables, cheese, or on its own, it never disappoints. This recipe has become a staple in my kitchen, and I keep coming back to it whenever I want something easy yet special.