Pitas with Za’atar [Hey! I am back!]


Greetings readers! It has been 4 month of me being a full time mom; and yes, I love it, and yes, my daughter is the smartest and cutest thing around – BUT I also missed blogging, so I will take it slowly and try posting new recipes here and there now that I am back in the kitchen!

Today I present to you a typical Israeli/Arab street food – we buy it in bakeries and eat it on the go which is a huge problem afterwards because you will always have some Za’atar stuck between your teeth…

I recently received a fresh supply of Za’atar from my friend Lisa who visited the old city of Jerusalem. So fresh that the whole kitchen was filled with the aromatic smell when I transferred the Za’atar into a jar.


I made my Mini Za’atar Bombs of course because it is super easy to make, but today, this morning, this grey and cold morning (WINTER IS HERE!) all I wanted was a pita with Za’atar!

Please don’t let the title confuse you, we are not talking about a REAL pita with a pocket that you can stuff in things- we are talking about a flatter version of it, covered with Za’atar, olive oil, and lemon.

Before we start just a short warning, yes, it is dough, and it is a bit of work – but it is SO worth it.

Trust me!

Dough ingredients for 8 big pitas:

  • 500 gr regular flour / plus more for dusting
  • One bag of dry yeast
  • A tbsp brown sugar
  • A pinch of salt
  • 500 ml water / or a bit less



  • Mix all ingredients and knead well for at least 10 minutes
  • Dough should be flexible and light and smooth – meaning, you might need a bit more water if it’s too dry OR a bit more flour if it’s too sticky – I recommend adding the water gradually

Dough 1

  • Let dough rise covered, in a dark place (I always put the bowl in the oven) for 50 minutes – it should double its size



  • Divide the dough into 8 equal balls (I always make 4 and freeze the rest – to be used in especially grey and cold Sundays…) –
  • Roll each ball to a pita shape – I do it with my hands, but a rolling pin is an option
  • Let the pitas rise again, covered, for 10 more minutes

While you are waiting for the second rise:

  • Preheat the oven on 200c/400f [meaning, do not do the second rise in the oven…]
  • Make the Za’atar mix: ½ a spoonful of Za’atar for each pita + ½ a spoon of olive oil for each pita + 1 tbs lemon juice


[These quantities are completely up to you, if you want more use more, less, use less]

  • Once the second rise is over, spread the Za’atar mix on the pitas, I use a spoon
  • Bake for 15-17 minutes on the highest oven “shelf” – if you have a baking stone it is also an option, but then you must bake one by one
  • Check the bottom of the pitas from time to time and rotate the pan at least once

Pitas 3

Pitas with Za’atar are super delicious when they are served directly from the oven with fresh tahini and a salad.

Tahini and Salad

And as we say in Israel: Be-te-avon!

Bon appétit!


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