Zaatar Pita Bread
"Recipe courtesy Malek Abijaoude, Phoenicia Bakery, Austin, TX"
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Yields:
-
12 pitas
ingredients
- 1 cup za'atar spice mix (Middle Eastern spice mix consisting of dried oregano, thyme, sumac, sesame seeds and salt)
- 1⁄2 cup extra-virgin olive oil
- lebanese pita bread dough, recipe follows
- labneh (strained yogurt)
- fresh tomato, sliced
- black olives
-
Lebanese Pita
- 3 cups all-purpose flour, plus more for dusting
- 1⁄4 ounce package active dry yeast
- 1 1⁄4 teaspoons kosher salt
- 1 teaspoon granulated sugar
- 1 1⁄2 cups lukewarm water
- olive oil, for drizzling
directions
- Mix the zaatar and olive oil in a bowl and set aside.
- Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.
- Cut the Lebanese Pita Dough into 12 pieces. Roll out the dough to 1/4- inch thick. Pinch the edges around the dough to form higher edges. Take a fork and pierce the dough all over, releasing any air pockets. Spread 1 to 2 tablespoons za'atar (make sure you mix before using) over each pita dough. Place 3 to 4 pitas on the hot baking tray in the oven and close the door immediately, making sure to not overcrowd the baking tray or oven. Bake until golden on the bottom and a little golden on the top, about 5 minutes. Serve with labneh, tomatoes and black olives rolled inside. The perfect Lebanese breakfast!
-
Lebanese Pita:
- Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size, depending on the temperature, it could take 30 minutes to 1 1/2 hours.
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Reviews
-
The pitas came out well with the right texture and crispness. I am thinking of modifying this recipe to make zaatar-infused pizza dough as well, with feta cheese, Kalamata olives and other toppings. Maybe, a stuffed pita version for the lunch box. The brand of zaatar I used made all the difference taste-wise, I guess. The blend from https://www.eatzaatar.com/ is high quality with no added fillings, unlike other brands I've gotten from the supermarket. More sumac and thyme in each tablespoon to make even an ordinary salad tastier.
Tweaks
-
I reduced the amount of zaatar by 1/3 and served it with roasted sweet potatoes and mint yogurt dip.
RECIPE SUBMITTED BY
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