Za’atar Bread

This bread is packed with aroma and bursting with flavour from the dried herb mix and olives. Traditionally, this recipe uses a dough similar to pitta but doesn’t rise into a pocket in the same way. This bread is normally baked or grilled with the herby mixture acting like a middle eastern pizza topping. Our version combines the dough and the herbs and is cooked in larger thicker pieces to create a chunkier and more tearable family loaf.

(recipe and image produced by the ‘Welcome to Palestine’ team)


Serves 4 – Time 1 Hour

400g White Flour
1 Tsp Instant Yeast
1 Tsp Salt
1/2 Tsp Sugar
50ml of Olive Oil

1 small white onion
50g of Black and Green Olives
6 Tsp Dried Thyme
3 Tsp Sumac
1 Tbsp of Olive oil


To make the dough, combine the flour, yeast, salt, sugar and olive oil in a medium size bowl and mix together until everything is well combined. Add 200ml of warm water while gradually kneading the dough. Add a little more water if required. Cover the bowl with a plastic bag or cling film and leave in a warm place for about 35 minutes or until the dough has doubled in size.

Whilst the dough is rising, finely dice the onion and combine in a bowl with the thyme, sumac, chopped olives, olive oil and salt. Mix together well and leave to one side.

Preheat the oven to 180 degrees celsius. Combine the dough and herb mixture but avoid working the dough too much. Split the mixture into two large balls and place on an oiled baking tray. Leave for 10 more minutes with a damp tea towel on top and then when the oven is hot cook for 20 – 25 minutes or until golden brown.