These flatbreads really bring together the best of Middle Eastern cooking, with a hint of sweetness from the honey and an aromatic array of spices like sumac, oregano and nutmeg.






Skill level

Average: 3.4 (58 votes)



  • 1 kg white strong (00) flour, plus extra for dusting
  • 1 tbsp sugar
  • 1½ tsp fine salt
  • 2 tbsp dried yeast
  • ½ tsp grated nutmeg
  • 2 tbsp honey
  • 550-650 ml warm water
  • 150 ml vegetable oil


  • 1 tbsp sesame seeds, toasted
  • 1 tbsp sumac
  • 2 tbsp Middle Eastern oregano
  • 125 ml (½ cup) vegetable oil


Cook's notes

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.


Standing time: 40 minutes

  1. For the dough, place all the dry ingredients into the bowl of a stand mixer fitted with a dough hook and combine on low speed. Combine the honey with 125 ml (½ cup) of the warm water and stir to dissolve. Add the honey mixture and oil to the dry ingredients and stir to combine. With the motor on low speed, gradually add enough of the remaining warm water to form a smooth, soft dough. Alternatively, you can do this by hand. Shape the dough into a loose ball, place back into the bowl, cover and stand in a warm place for 20 minutes or until risen.
  2. Meanwhile, for the zaatar, combine all the ingredients in a small bowl.
  3. Preheat the oven to 250-260˚C.
  4. Turn out the dough on a lightly floured work surface and cut into 160 g portions. Shape the portions into balls, place on a lightly floured tray, cover and stand for another 15–20 minutes (freezer bags and a tablecloth are great for covering the dough).    
  5. Roll out the dough on a lightly floured surface into 25-cm rounds. Cooking in batches, place on a baking tray. Brush all over with the zaatar mixture, leaving a 2-cm border so it doesn’t spill over in the oven. Cook for about 8-10 minutes or until cooked to your liking.


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