1 / 1
Pull-Apart Za’atar Flatbread
Active dry yeast activates in lukewarm water with a pinch of sugar, then combines with flour, salt, and a tablespoon of olive oil into a soft dough that rests and rises before spreading onto a sheet pan. A quarter cup of za'atar spice blend presses into the surface along with a generous drizzle of olive oil before baking. The sheet-pan format means no shaping skills needed — the dough dimples and spreads into an irregular flatbread with a crisp bottom and chewy center. Tear into eight pieces and serve warm alongside labneh or hummus.
Equipment
- Oven
- Baking sheet
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 with a clean kitchen towel and let sit for about 5 minutes until foamy. This proves the yeast is active.
- 2Add the all-purpose flour, fine sea salt, 1 tablespoon of olive oil, and the remaining 2/3 cup (160 ml) of water. Knead by hand or with a stand mixer fitted with a dough hook until smooth but slightly sticky.
- 3Cover the bowl and place it in a warm spot. Let the dough rise for 1 to 2 hours until doubled in size.
- 4Line a 9 by 13-inch (23 by 33 cm) baking pan completely with parchment paper. Transfer the risen dough into the pan.
- 5Drizzle the top of the dough generously with olive oil. Use oiled fingers to gently press and stretch the dough outward until it reaches all four corners. Oiling your hands prevents the sticky dough from tearing.
- 6Sprinkle the za'atar spice blend evenly over the dough. Let the pan rest undisturbed for about 30 minutes so the dough puffs up slightly. Meanwhile, preheat your oven to 475°F (250°C).
- 7Score the dough crosswise into 3/4-inch (2 cm) wide strips using a sharp knife or a pizza cutter. Bake for about 15 minutes until the bread turns golden brown.
- 8Let the bread cool in the pan for a few minutes. Break the baked dough apart along the cut lines to form thin breadsticks.
Notes
- Serving: This recipe pairs perfectly with a simple labneh dip. Just spread store-bought or homemade labneh on a plate and finish it with a drizzle of olive oil.
- Storage: Keep leftover flatbread in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven to restore the crisp crust.
- Make ahead: You can let the dough do its first rise in the refrigerator overnight. Bring it to room temperature before stretching it into the pan.
