recipe

This flavorful flatbread is topped with extra-virgin olive oil and za’atar (a spice blend that’s popular in Middle Easern cuisine).

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 1¼ hours, plus 2 hours rising time, plus 15 minutes cooling time
yield
  • Serves 10 to 12

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Prepare Ingredients

Dough

Vegetable oil spray
2 tablespoons plus 2 tablespoons
extra-­virgin olive oil, measured separately
1⅓ cups (10⅔ ounces)
ice water
3½ cups (19¼ ounces)
bread flour
2½ teaspoons
instant or rapid-rise yeast
2½ teaspoons
sugar
2 teaspoons
salt

To Finish and Bake

¼ cup
za'atar spice blend
¼ cup
extra-virgin olive oil

Gather Baking Equipment

  • Rimmed baking sheet
  • Pastry brush
  • Liquid measuring cup
  • Food processor
  • Plastic wrap
  • Small bowl
  • Spoon
  • Oven mitts
  • Cooling rack
  • Spatula
  • Cutting board
  • Pizza wheel or chef's knife
1
 
Vegetable oil spray
2 tablespoons
extra-virgin olive oil

For the dough: Spray rimmed baking sheet with vegetable oil spray. Pour 2 tablespoons oil over baking sheet and use pastry brush to evenly coat baking sheet with oil.

 
2
 
2 tablespoons
extra-virgin olive oil
1⅓ cups (10⅔ ounces)
ice water

In liquid measuring cup, combine ice water and next 2 tablespoons oil.

 
3
 
3½ cups (19¼ ounces)
bread flour
2½ teaspoons
instant or rapid-rise yeast
2½ teaspoons
sugar

Add flour, yeast, and sugar to food processor and lock lid into place. Hold down pulse button for 1 second, then release. Repeat until ingredients are combined, about five 1-second pulses.

 
4
 

Turn on processor, then slowly pour water mixture through feed tube and process until dough comes together and no dry flour remains, about 30 seconds.

 
5
 
2 teaspoons
salt

Stop processor. Let dough sit for 10 minutes. Add salt to processor and process for 1 minute.

 
6
 

Stop processor, remove lid, and carefully remove processor blade (ask an adult for help). Lightly spray clean counter and your hands with vegetable oil spray. Transfer dough to greased counter and use your hands to knead dough for 30 seconds.

2up kneading dough

  1. Place heel of your hand in center of dough ball and press down and away from you.
  1. Fold dough over. Rotate dough and repeat steps 1 & 2 until dough looks smooth.
 
7
 

Place dough on oiled baking sheet and turn to coat with oil on both sides. Cover loosely with plastic wrap. Let dough rise until bubbly and nearly tripled in size, 2 to 2½ hours.

 
8
 
¼ cup
za'atar spice blend
¼ cup
extra-virgin olive oil

To finish and bake: While dough rises, adjust oven rack to lower-­middle position and heat oven to 375 degrees. In small bowl, use spoon to stir together za’atar and remaining ¼ cup oil.

 
9
 

When dough is ready, use your hands to gently press down on dough to pop any large bubbles. Shape and top dough.

3up shaping za'atar bread

  1. Use your hands to gently pat and stretch dough out to corners of baking sheet. (If dough snaps back when you press it to corners of baking sheet, cover it with plastic wrap, let it rest for 10 minutes, and try again.)
  1. Use your fingertips to dimple entire surface of dough.
  1. Spoon za’atar-­oil mixture over dough and use back of spoon to spread into even layer all the way to edge of dough.
 
10
 

Place baking sheet in oven. Bake bread until edges are crisp and golden brown, 20 to 25 minutes.

 
11
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let bread cool in baking sheet for 15 minutes.

 
12
 

Use spatula to loosen edges of bread, then carefully slide bread onto cutting board. Use pizza wheel or chef’s knife to cut bread into pieces. Serve.