"Nutty, tart and herbaceous, Za'atar is the beloved spice mix of my childhood. No Arab household is complete without it. I love seeing curiosity turn into delight when people taste it for the first time. When activated by heat, this spice mix emits an irresistible savory scent! Can be sprinkled on salads, roasted meats and vegetables, or blended with olive oil and slathered on bread (my personal favorite!)."
1-1/4 cups warm water (95–100°F)
1-1/2 tsp yeast
3/4 tsp sugar
3-1/4 cups all-purpose flour
1-1/2 tsp kosher salt
2 Tbsp olive oil
Or use store-bought pizza dough— no judgement!
1/2 cup Za'atar (1 full jar)
1/2 cup olive oil
For the dough:
For the topping:
In a small bowl, mix 1/4 cup water, sugar and yeast. Rest 10 minutes.
In a large bowl, mix flour and salt. Create a well and pour in remaining water, yeast mixture and oil. Work dough with your hands until it comes together, then turn onto a lightly floured surface and knead until smooth, around 10 minutes.
Transfer dough into a large, oiled bowl. Cover and let rise in a warm spot for 11⁄2 hours or until doubled in size.
Set a pizza stone or upside-down rimmed baking sheet on a rack in the lower third of the oven. Preheat to 500 °F or highest setting. Stir Za’atar and olive oil in a small bowl; set aside.
Turn dough out onto a lightly floured surface and divide into 4 pieces. Form into smooth balls, dust lightly with flour, and cover. Let rest 10–15 minutes.
Roll balls into 1⁄4"-thick rounds. Flour both sides and stack, separating with plastic wrap. Transfer one round to a floured pizza peel or upside-down baking sheet (not the one in the oven) and brush 1⁄4 of the Za’atar oil on the surface.
Slide dough onto pizza stone and bake until it’s puffed in spots and edges are golden brown, 4–5 minutes. Transfer man’oushe to a wire rack; let cool slightly. Repeat with remaining rounds of dough.
Eat plain or top with fresh veggies, herbs and feta cheese. Fold, roll or enjoy open-faced and cut like a pizza. Sahtein!