Za’atar Flatbread

Recipe by Karen Ogrinc

This thin, crispy flatbread falls into the large category of Levantine breads called mana’ish. Baking instructor Karen Ogrinc created this less traditional (and quick!) version for our Baking School. It takes just over 1 hour from start to finish, so you can have warm bread on the table in no time. While the bread itself doesn’t have much time to develop flavor, the toasty, herbaceous za’atar happily shoulders all of the weight. Enjoy slices for breakfast, alongside olives, tomatoes, and labneh; pair it with soup or a chopped salad; or dip it into whipped feta or seasoned Greek yogurt. 

5 mins
15 to 20 mins
1 hr
one thin 9" x 13" bread (serves 6 to 8)
Za’atar Flatbread - select to zoom
Za’atar Flatbread - select to zoom
Za’atar Flatbread - select to zoom


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  1. Preheat the oven to 500°F, preferably with a baking steel or stone on the center rack. 

  2. In a medium bowl, combine the flour, sugar, salt, and yeast. 

  3. Add the water, then use a spatula or bowl scraper to mix and fold the dough until just combined. 

  4. Cover the dough and let it rise in a warm spot for 30 to 40 minutes, until puffy, with small bubbles on the surface. 

  5. Coat a metal 9" x 13" pan with 1 tablespoon of the olive oil.   

  6. Transfer the dough into the prepared pan. Use a bowl scraper or oiled hands to flip the dough so that both sides are coated in oil. Drizzle the remaining 1 tablespoon oil over the dough, then use your fingertips to gently stretch the dough to the pan’s edges. If the dough resists, cover, and let the dough relax for 10 to 15 minutes before trying again. 

  7. Dimple the surface of the dough, then sprinkle evenly and generously with za’atar. 

  8. Lower the oven temperature to 450°F. Place the pan with the flatbread on the preheated baking steel, if using, and bake for 15 to 20 minutes or until golden brown. The bread will shrink away from the sides of the pan. 

  9. Let cool slightly, then slice and serve warm. 

  10. Storage information: Za’atar flatbread is best served fresh. Freeze slices for long-term storage and reheat, wrapped in foil, in an oven until warmed through. 

Tips from our Bakers

  • This recipe appeared in our print catalog with the instruction to bake the bread at 500°F for the entire bake time. Upon further consideration of the pan manufacturer's guidelines, however, we've updated the instructions so that the oven temperature is lowered to 450°F before the bake. The recipe will work either way, and we recommend checking the temperature parameters of your specific pan.