Skip to main content

Za'atar Bread!


I went to a family gathering yesterday and saw some cousins and aunts that I hadn't seen in quite a while. It was truly beautiful. We all brought things to eat, and one of the things that I brought was za'atar bread. I don't make this that often but when I do I wonder to myself why I haven't made it in such a long time; it is so simple and delicious. But before I talk about the actual recipe I suppose I should mention the herb blend itself. Za'atar is a common herb blend all over the Levant, but is particularly common in Lebanon. In it's most common form, it is comprised of thyme, sumac (which gives it it's distinctively slightly sour taste), toasted sesame seeds, and sea salt. But there are many variations; two of the more common also include oregano or cumin. It's usually readily available in any Middle Eastern market. If you are in the Buffalo area you can purchase it at Pete's Lebanese Bakery, Guercio's, or Penzy's on Elmwood. Or you can make your own.


I'm told that in Lebanon this is eaten for breakfast, lunch, and dinner. And I can understand why...once you get a taste you'll know too. And as I mentioned, this is so easy to prepare. Normally this is not made with whole wheat dough, but I prefer most things whole wheat/grain these days. Anyhow, you can make your own dough as I did (use any of these super easy recipes), or a store-bought raw dough.


After forming the dough into balls, the next step is to roll it out. I used my siti's (grandmother's) rolling pin which I inherited from my aunt a few years ago. She told me it was from the "old country." Anyhow, roll the dough as large or small or as thick or thin as you like. I rolled these into discs about 8" wide by 1/4" thick. This was to be used to dip into hummus; if I was making it for sandwiches I would have rolled it much wider and paper thin.


Next, drizzle the dough with olive oil and sprinkle a liberal amount of za'atar, and rub it into the dough with your fingers.


After letting the discs rise for a few minutes, bake them--a few at a time--in a hot oven (425F) for about five minutes. I have a pizza stone in my oven which I slide the dough onto. Lacking that, you can use an inverted baking sheet. Either way, it is essential that the oven be pre-heated and that the stone or tray are hot.


Lastly, share the bread with friends and family.


If you'd like additional Lebanese-inspired recipes, click here.

Comments

Popular posts from this blog

Orange Cucumbers

Hello. Likely you have found your way to this page via a link or a search engine. Thank you; I'm glad you're here. Hopefully you'll find the rest of my blog interesting (here's my home page). Urban Simplicity is also on Facebook, please click here. Thanks again for visiting. Peace.


For about a month now I've been wondering what the hell these were hanging off the cucumber vines in my garden. When I googled orange cucumber I found that there are/were multitudes wondering the same thing. It also seems that most, like me, thought they were planting pickling cucumbers. As it turns out (from the best that I can tell) these are a somewhat new crossbred variety designed to be loaded with vitamins. To read short article about them at the website of the USDA click here. To see a photo of them compared to pickling cucumbers (what I thought I was planting) click here. They are interesting looking...and tasty, too...they have an almost acidic, lemony aftertaste to them...I s…

Ezekiel Bread

Hello. Likely you have found your way to this recipe via a link or a search engine. Thank you; I'm glad you're here. Hopefully you'll find the rest of my blog interesting (here's my home page). If you borrow the recipe I only ask that you give me credit and that you link it back to this blog. Since writing this recipe I have updated it a few times and this recipe is my favorite. If you want other healthy and easy to make whole wheat bread recipes please click here. If you want to follow Urban Simplicity on Facebook, please click here. Thanks again for visiting. Peace.

I eat a lot of bread; I always have. I eat bread virtually with every meal, and thus I feel that I am living proof that bread does not make a person fat. I find it odd that humans have been consuming bread in one form or another for something like 6 thousand years...and all of a sudden it is considered fattening. The problem, I think, is lifestyle and the quality of the bread you consume...I'll admit …

Ezekiel Bread...my interpretation

I've posted recipes for this bread--or variations of it--in the past on numerous occasions, but the two most popular are here and here. Those two posts, in fact, draw the largest amount of visitors to this blog everyday (through search engines, I imagine). Yup, I can carry things on my bike until I'm blue in the face, and talk about quotes and all things spiritual...but the topic that gets the most hits are my recipes for Ezekiel Bread.

This post is a little different in that I made the bread at home (opposed to at work in a commercial kitchen), and I did not use any refined (white) flour; just whole wheat. And for that reason the recipe is slightly different than the others (a printable recipe follows the pictures). This one, I believe, is more true...refined flour was unknown in biblical times. But I'm getting ahead of myself. In this post I also wanted to offer some of my personal views on Ezekiel bread and its recipes in general (I know what you're thinking...here…