Za’atar bread: a savoury flatbread slathered with a za’atar/oil/salt topping. It’s a delicious take out from my local middle eastern bakery (and they even warm it up for you to go) and I buy some every time I go shopping there. Yummy substitute for plain old pita to serve with hummus or other dip.
However, I can’t always make it to the bakery and I thought I would make some at home. Originally, I was going to actually make the flatbread for this blogpost and my sister said, “why don’t you find an shortcut that people would try and prepare themselves?”. And I thought this through and decided she was right!
The only ingredients you need are olive oil, za’atar, salt and a couple pieces of naan. I keep naan in my freezer for an Indian meal, and therefore always have it available.
I have made a homemade za’atar version in a previous post a while back ( Z is for Za’atar) but the store-bought mix works just fine.
This recipe is more of a guideline, as there is a lot of personal preference involved. My personal preference is loads of za’atar on top of my bread. I mixed 1/4 cup of za’atar with a 1/4 cup of olive oil and added a teaspoon of salt. That’s it.
Brush it onto the bread as thinly or thickly as you like it. The picture of store-bought above is a little sparser than my version below. As you can see, I used up all my mixture on two pieces of naan. Place on a baking sheet in a pre-heated 350°F oven to warm through and make a little toasty.
Don’t walk away — check on the bread to ensure that it doesn’t get overdone or burnt, between 5 and 10 minutes.
Smells delicious — still warm. I cut my homemade za’atar bread into wedges and serve with hummus. An easy shortcut and you don’t always have to have that bakery version. Enjoy.
Easy Za'atar Bread
1/4 cup za’atar mix
1/4 cup extra virgin olive oil
1 tsp. salt
- Mix za’atar, oil and salt together. Brush as much as you’d like onto the naan.
- In a preheated 350°F oven, bake the breads for 5-10 minutes, watching constantly and ensure it does not burn.
- Remove from oven, cut into wedges and serve warm or at room temperature with hummus or other dip.