Grilled Pita Bread with Za'atar

Grilled Pita Bread with Za'atar
Grilled Pita Bread with Za'atar
This chewy flatbread topped with za'atar, a spice blend of wild thyme, tangy sumac, and toasted sesame seeds, can be either grilled outdoors or oven-baked and finished in a grill pan.Eilon Paz

This chewy flatbread topped with za'atar, a spice blend of wild thyme, tangy sumac, and toasted sesame seeds, can be grilled outdoors or oven-baked and finished in a grill pan. This recipe first appeared in our May 2013 issue with Gabriella Gershenson's article The Promised Land.

Grilled Pita Bread with Za'atar
This chewy flatbread can be grilled outdoors or oven-baked and finished in a grill pan.
Yield: makes 6 PITAS

Ingredients

  • 1 1/4-oz. package active dry yeast
  • 1 tbsp. sugar
  • 1 tbsp. kosher salt, plus more
  • 4 cups bread flour, plus more for kneading
  • 13 cup olive oil, plus more for greasing and grilling
  • 12 cup za'atar seasoning
  • Juice and zest of 1 lemon

Instructions

  1. Combine yeast, sugar, and 12 cup water heated to 115° in a bowl. Let sit until foamy, about 10 minutes. Combine 1 tbsp. salt and 1 cup warm water in the bowl of a stand mixer fitted with a dough hook; mix until salt is dissolved. With the motor running, slowly add flour in 3 batches and yeast mixture in 2 batches. Add 2 tbsp. oil; mix until a soft, sticky dough forms. On a floured surface, knead dough until smooth, 5-10 minutes. Shape dough into a ball and place in a lightly greased bowl. Cover loosely with plastic wrap and let sit in a warm place until doubled in size, about 1 hour.
  2. Heat oven to 350°. Punch dough down; knead for 5 minutes. Divide into 6 pieces and roll each piece into a ball; place on a parchment paper-lined baking sheet and cover loosely with plastic wrap. Let sit in a warm place until doubled in size, 20-25 minutes.
  3. Working with 1 piece of dough at a time, dust dough heavily with flour and roll into a 7" circle, about 18" thick. Transfer to a parchment paper-lined baking sheet. Bake, flipping once, until puffed, 3-5 minutes. Transfer pita to a plate and cover with a kitchen towel to keep warm.
  4. Mix remaining oil, za'atar, juice, zest, and salt in a bowl. Heat a cast-iron grill pan over medium-high heat. Working with one pita at a time, cook, flipping once, until puffed and charred in spots, 2-3 minutes. Transfer to a serving platter and brush generously with za'atar mixture.