Levantine Zaatar Bread (Printable)

Fragrant flatbread topped with zaatar, sesame seeds, and olive oil with a crisp golden crust.

# What You'll Need:

→ Dough

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

→ 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 - Combine flour, yeast, sugar, and salt in a large bowl. Add olive oil and gradually stir in warm water until a soft dough forms.
02 - Knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
03 - Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
04 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
05 - Divide dough into 4 equal portions. Roll each into a ball, then flatten into rounds approximately 6 to 7 inches in diameter. Arrange on prepared sheets.
06 - Combine zaatar, toasted sesame seeds, and olive oil into a smooth paste.
07 - Spread the zaatar mixture evenly over each dough round, leaving a small border around the edges.
08 - Bake for 12 to 15 minutes until the crust is golden and edges are crisp.
09 - Enjoy warm or at room temperature alongside labneh, olives, or fresh vegetables.

# Expert Advice:

01 -
  • It comes together in under two hours and requires zero special equipment or technique.
  • The smell alone—thyme, sesame, olive oil—turns any kitchen into something from a dream.
  • One batch makes enough to serve four people or to keep for yourself across a few mornings.
02 -
  • Water temperature matters more than you'd think—too hot and you'll kill the yeast; too cold and the dough takes forever to rise.
  • If you let the shaped dough rest for ten minutes before topping and baking, the bread will puff up more and feel fluffier inside.
03 -
  • If your zaatar blend is very wet or has extra oil in it, use slightly less olive oil in the topping paste so it doesn't slide off during baking.
  • A kitchen scale makes weighing flour more reliable than cup measurements, especially as flour settles over time.
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