Za'atar can be sprinkled on everything from salads to dips, avocado or eggs on toast - here it adds a layer of flavour to freshly made pita bread.
Za’atar is a magical ingredient to have on hand, a Middle Eastern blend of spices, sesame seeds, and sometimes nuts.
- Pita bread dough
- 3 tbsp olive oil
- 3 tbsp za’atar spice mix (see below)
- 1 tsp lemon juice
Za’atar spice mix
- 3 tbsp sumac
- 2 tbsp thyme
- 2 tbsp oregano
- 2 tbsp sesame seeds, toasted
- 1 tsp coarse salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat oven to 230°C (450 F).
- Make the za’atar spice mix by mixing together sumac, thyme, oregano, sesame seeds, and coarse salt. Set aside.
- Mix together olive oil, 3 tablespoons za’atar spice mix, and lemon juice.
- Roll bread dough into several 10-inch (25 cm) rounds. Using your fingers, make indents on the dough. Spread the olive oil and za’atar mixture onto the bread rounds.
- Bake in the oven at 230°C (450 F) for 7 minutes or until dough is golden brown.