Zaatar Pita Bread

Name: Zaatar Pita Bread
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 12 pitas
Cuisine: middle-eastern
Ingredients: 1 cup za'atar (Middle Eastern spice mix consisting of dried oregano, thyme, sumac, sesame seeds and salt); 1/2 cup extra-virgin olive oil; Lebanese Pita Dough, recipe follows; Labneh (strained yogurt); Fresh tomatoes, sliced; Black olives; 3 cups all-purpose flour, plus more for dusting; 1/4 ounce (7g) package active dry yeast; 1 1/4 teaspoons kosher salt; 1 teaspoon granulated sugar; 1 1/2 cups lukewarm water; Olive oil, for drizzling

Recipe courtesy of Malek Abijaoude

Show: Eden Eats

Episode: Eden Eats: Austin

Zaatar Pita Bread

2 Reviews

Level: Easy
Yield: 12 pitas

Total: 2 hr 20 min
Prep: 45 min
Inactive: 1 hr 30 min
Cook: 5 min

Level: Easy
Yield: 12 pitas

Total: 2 hr 20 min
Prep: 45 min
Inactive: 1 hr 30 min
Cook: 5 min

Ingredients

1 cup za'atar (Middle Eastern spice mix consisting of dried oregano, thyme, sumac, sesame seeds and salt)

1/2 cup extra-virgin olive oil

Lebanese Pita Dough, recipe follows

Labneh (strained yogurt)

Fresh tomatoes, sliced

Black olives

Lebanese Pita:

3 cups all-purpose flour, plus more for dusting

1/4 ounce (7g) 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Malek, Pheonicia Bakery, Austin, TX