Soft, chewy flatbread brushed generously with olive oil and the tangy, herbaceous za'atar spice blend before baking.
Israeli Za'atar Flatbread is a real, traditional Israeli dish, known as Herbed Olive Oil Flatbread. Soft, chewy flatbread brushed generously with olive oil and the tangy, herbaceous za'atar spice blend before baking.\n\nZa'atar flatbread, closely related to the Levantine manakish, reflects the deep culinary ties between Israeli and broader Middle Eastern cuisines, with za'atar itself being a centuries-old spice blend of dried thyme, sumac and toasted sesame.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Israeli home cooking, not a generic stand-in for a search term.
Serves 6
Mix flour, yeast, sugar and salt, then stir in warm water and olive oil until a soft dough forms. Knead for 8 minutes until smooth.
Cover and let rise for 1 hour until doubled.
Mix za'atar spice blend with a generous amount of olive oil into a thick, spreadable paste.
Divide the risen dough into 6 portions and stretch or roll each into a thin oval or round on a lined tray.
Brush each piece generously with the za'atar oil mixture, spreading it evenly to the edges.
Bake at 230°C (450°F) for 10 to 12 minutes until the edges are golden and the base is cooked through.
Use good-quality za'atar with a strong sumac and thyme presence — the spice blend is the entire point of this bread.
Mix the za'atar with enough olive oil to form a thick, spreadable paste rather than a dry sprinkle, which helps it adhere and toast properly.
Bake at a high temperature for a short time so the base cooks through while the edges crisp before the za'atar topping burns.
Top half the dough with za'atar and half with a soft cheese for a variety platter.
Add a scatter of sesame seeds on top before baking for extra crunch.
Serve with labneh and fresh vegetables for a full Israeli breakfast spread.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Za'atar flatbread, closely related to the Levantine manakish, reflects the deep culinary ties between Israeli and broader Middle Eastern cuisines, with za'atar itself being a centuries-old spice blend of dried thyme, sumac and toasted sesame.
Middle Eastern grocery stores and many well-stocked supermarkets carry pre-made za'atar blends; it can also be made at home from dried thyme, sumac, sesame seeds and salt.
Yes, it can rise slowly in the fridge overnight; bring it to room temperature before shaping and baking.
The oven was likely too hot or the bake time too long for a thin flatbread — watch closely in the final few minutes, since za'atar can scorch quickly.
Per serving (150g / 5.3 oz) · 6 servings total
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