Levantine Zaatar Flatbread (Printable)

Golden flatbread with zaatar blend, sesame seeds, and olive oil—ideal as a flavorful Middle Eastern accompaniment.

# What You'll Need:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon sugar
04 - 3/4 teaspoon salt
05 - 2 tablespoons olive oil
06 - 2/3 cup warm water, plus more as needed

→ Zaatar Topping

07 - 1/4 cup zaatar spice blend
08 - 2 tablespoons toasted sesame seeds
09 - 1/3 cup extra virgin olive oil

# Directions:

01 - In a large bowl, mix flour, instant dry yeast, sugar, and salt thoroughly.
02 - Add olive oil and warm water gradually to the dry ingredients, stirring until a soft dough forms.
03 - Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
04 - Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in volume.
05 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
06 - Divide the risen dough into 4 equal portions, shape each into a ball, then flatten each ball into a round approximately 6 to 7 inches in diameter; place them onto the prepared baking sheets.
07 - In a small bowl, combine zaatar spice blend, toasted sesame seeds, and extra virgin olive oil to form a paste.
08 - Spread the zaatar mixture evenly over each flattened dough round, leaving a small border along the edges.
09 - Bake for 12 to 15 minutes until the flatbreads turn golden and crisp at the edges.
10 - Serve warm or at room temperature alongside labneh, olives, or fresh vegetables.

# Expert Tips:

01 -
  • It comes together in barely over an hour, most of which is just waiting for the dough to rise while you clean up or scroll your phone.
  • The zaatar topping is aromatic, nutty, and just oily enough to make every bite feel indulgent without being heavy.
  • You can serve it with almost anything or eat it straight from the oven with your hands, no shame.
02 -
  • Don't skip the resting time after shaping, even 10 minutes makes the dough easier to top and gives you a fluffier texture.
  • If your zaatar paste is too thick to spread, add a tiny bit more olive oil, it should glide across the dough without tearing it.
  • Watch the oven in the last few minutes, the line between golden and burnt is thinner than you think.
03 -
  • Use a pizza stone if you have one, it gives the bottom a crispier texture and more even heat.
  • If your kitchen is cold, turn your oven on low for a minute, then turn it off and let the dough rise inside with the door cracked, it speeds things up.
  • Buy good zaatar from a Middle Eastern market if you can, the flavor is brighter and more complex than most supermarket versions.
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