traditional bread from Lebanon. Crisp, flaky bread with fresh za’atar (a herb similar to oregano). Za’atar can be replaced with oregano, but use less. You can broil them to brown the tops.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 40 |
| Yield: | 40 servings |
Ingredients
- 3 cups warm water
- 1 (.25 ounce) package yeast
- 1 teaspoon salt
- 1 teaspoon white sugar
- 8 cups all-purpose flour
- 2 cups whole wheat flour, or more if needed
- 2 cups olive oil
- 1 cup corn oil
- 2 cups fresh za’atar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za’atar into dough until evenly incorporated (see notes).
- Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.
- Bake in the preheated oven until lightly browned, about 25 minutes.
- You may substitute fresh oregano for the fresh za’atar, but use less.
- If you use the dried spice blend or dried oregano, start with 2 tablespoons; adjust to taste.
Reviews
I used dried oregano instead of the za’atar and it turned out great. Very nice flavor and easy to make.