1 / 1
Swipe left / right
More recipes
Scroll down
Full recipe
Tap
Toggle menu
Tap anywhere to continue
Za’atar Bread with Labneh Dip
This homemade flatbread is baked in a sheet pan and generously coated with an earthy za'atar spice blend. The simple yeast dough comes together quickly and bakes into pull-apart strips that are perfect for sharing. Serve it warm right out of the oven as a savory appetizer or a side dish for your next dinner party. A generous drizzle of olive oil gives the bread a crisp, golden crust that pairs beautifully with a cool labneh dip.
Ingredients
- 1 teaspoon active dry yeast
- 1 cup (240 ml) lukewarm water, divided
- Pinch of granulated sugar
- 2¾ cups (345 g) unbleached organic all-purpose flour
- ½ teaspoon fine sea salt
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- ¼ cup (15 g) za’atar spice blend
Instructions
- 1Combine the active dry yeast, 1/3 cup (80 ml) of the lukewarm water, and a pinch of sugar in a large mixing bowl. Cover the bowl with a clean kitchen towel and let the mixture sit for about 5 minutes until it becomes foamy.
- 2Pour in the all-purpose flour, fine sea salt, 1 tablespoon of olive oil, and the remaining 2/3 cup (160 ml) of water. Knead the dough by hand or with a stand mixer fitted with a dough hook until it feels smooth but remains slightly sticky.
- 3Cover the bowl again and place it in a warm area. Allow the dough to rise for 1 to 2 hours until it doubles in size.
- 4Prepare a 9 by 13-inch (23 by 33 cm) baking pan by lining the bottom and sides completely with parchment paper. Move the risen dough into the prepared pan.
- 5Coat the top of the dough with a generous drizzle of olive oil. Use your oiled fingers to gently press and stretch the dough outward so it reaches all four corners of the pan.
- 6Sprinkle the za'atar spice blend evenly over the stretched dough. Let the pan sit undisturbed for about 30 minutes so the dough can puff up slightly.
- 7While the dough rests, preheat your oven to 475°F (250°C).
- 8Score the dough crosswise into 3/4-inch (2 cm) wide strips using a sharp knife or a pizza cutter. Transfer the pan to the oven and bake for about 15 minutes until the bread turns golden brown.
- 9Remove the pan from the oven and let the bread cool for a few minutes. Break the baked dough apart along the cut lines to form thin breadsticks, and serve them warm alongside labneh dip.