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Insanely Delicious Za’atar Pita Bread


I can’t remember when the word “za’atar” first crossed my radar. I think it was around 2016/2017, but I wouldn’t swear to that in a court of law.

Well, I guess I could if I prefaced it with “to the best of my recollection,” just like witnesses say on Law and Order. But, I doubt Jack McCoy would really care that much.

In case you’re not familiar with it, za’atar is a spice blend made from thyme, sumac, sesame, and salt and you can buy it pretty much anywhere at this point. (Well, that would be my guess. Again, I can’t swear to that in the court of law, Mr. McCoy.)

The only thing he would care about is that that za’atar is amazingly delicious on pita bread.

Za’atar Pita Bread with Za’atar oil

These bad boys are delicious just dipped in really good olive oil with a little bit of za’atar and flaky sea salt, or dipped into hummus, or baba ganoush. And of course they would be amazing stuffed with falafel and veggies and drizzled with a lemon tahini sauce.

This is one of those recipes that reminds me of the phrase, “Call me whatever you like, just don’t call me late for dinner.”

Or, in this case, za’atar pita warm from the oven.


Insanely Delicious Za'atar Pita Bread

This pita bread is insanely delicious, and pairs perfectly with hummus or baba ganoush, And of course they would be amazing stuffed with falafel and veggies and drizzled with a lemon tahini sauce.
Course Appetizer, bread, Side Dish, Snack
Prep Time 5 minutes
Cook Time 5 minutes
Servings 8 Pita breads
Author Launie Kettler


Pita Bread

  • 1 tablespoon active dry yeast
  • 2 1/2 cups warm water
  • 1/2 teaspoon granulated sugar
  • 6 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup olive oil, divided
  • 1 tablespoon za'atar


  • In the bowl of a standing mixer fitted with a hook attachment, combine the yeast, water, sugar, and 3 cups of flour to form a sponge. Stir well and let rest for 10 minutes.
  • Add in the salt, and 2 tablespoons olive oil.
  • With the mixer on low, add in the remaining flour in small amountsuntil it forms a ball.
  • Once the ball has formed, increase speed to medium, andknead for an additional 5 minutes.
  • Pour 1 tablespoon oil into the bowl, and roll the dough ballaround until entirely greased.
  • Cover the bowl with plastic wrap, and a clean kitchen towel.
  • Let rise in a warm place for 2 hours.
  • Preheat oven to 500 degrees, with a cookie sheet in the middle rack.
  • Sprinkle a work surface with bench flour.
  • Divide the dough into 8 pieces.
  • Gently roll each of pieces into an 8-inch round. Lightly grease a piece of plastic wrap with cooking spray or olive oil, and cover the rounds. Let rise for 20 minutes.
  • Working in batches of 2 at a time, carefully place the rounds on the hot baking sheet.
  • Bake for 2 ½ minutes, flip, and bake for an additional 2 ½minutes.
  • While hot, lightly brush pita with remaining oil, andsprinkle with za’atar.


Note: These bad boys are incredible right out of the oven, but you can store them at room temperature in a resealable plastic bag on the counter for up to 2 days. Just refresh them in the oven for a few minutes to bring them back to their supple life.  


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