Zatar Pita Recipe

This zatar pita recipe uses the zatar spice blend that is commonly mixed with olive oil and baked into the crust of flat, round pita bread.

| October/November 1992

Learn how to make this zatar pita recipe, a flavorful and easy to make flatbread that pairs perfectly with Middle Eastern foods.

The best pita I ever experienced in the Middle East was baked in an outdoor oven called a taboun, a rectangular tin box open at the front except for a narrow firebox at one end. Inside the taboun is a manually operated revolving wheel on which the pita is baked, each pita passing through the flames in turn until it is lightly browned and the zatar-and-olive-oil coating is sizzling. To experience the ultimate pita-with-zatar, you would either have to rig up a taboun (the results can’t be duplicated in a conventional oven) or visit Kaldia the baker in the Bedouin village of Shibli. Failing these solutions, however, try this simple and wonderful pita recipe.

Zatar Pita Recipe

• 1 tablespoon baking yeast
• 1 scant tablespoon salt
• 2 tablespoons sugar
• 3 cups water
• 6 to 7 cups unbleached white flour
• 2 heaping tablespoons zatar spice blend
• 2/3 cup olive oil

1. Mix the zatar with the olive oil and set aside.

2. Mix the yeast, salt, and sugar with 1/2 cup warm water, cover, and let stand for 10 minutes to proof.

3. Add the rest of the water and 4 cups of flour, then mix the dough vigorously, adding flour as needed to make it stiff.

4. Knead 5 minutes, then cover the bowl and let the dough rise in a warm place until doubled.

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