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Khobz with Olive Oil and Zaatar

A classic North African round flatbread made with semolina and flour, baked until crusty on the outside and tender within. Served alongside rich extra virgin olive oil and fragrant zaatar spice blend for dipping.

105 minMediumServes 4350 cal/serving

North AfricanSideOvenVeganVegetarianHalal-friendlyDairy-FreeNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 3 cups bread flour
  • 1/2 cup fine semolina
  • 2 tsp active dry yeast
  • 1 tsp granulated sugar
  • 1 tsp fine sea salt
  • 1.25 cups warm water
  • 1/4 cup extra virgin olive oil
  • 3 tbsp zaatar spice blend

Instructions

  1. 1

    Combine 2 tsp active dry yeast, 1 tsp granulated sugar, and 1.25 cups warm water in a bowl and let sit for 5 minutes until foamy.

  2. 2

    Mix 3 cups bread flour, 1/2 cup fine semolina, and 1 tsp fine sea salt in a large bowl, then pour in the yeast mixture and knead for 8 minutes until smooth.

  3. 3

    Cover the dough and let it rise in a warm spot for 1 hour until doubled in size.

  4. 4

    Divide dough into round discs, flatten onto a baking sheet, prick with a fork, and bake at 425F for 12 to 15 minutes until golden.

  5. 5

    Serve hot flatbread alongside 1/4 cup extra virgin olive oil poured into a small bowl and 3 tbsp zaatar spice blend in a separate dish for dipping.

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Questions

What is Khobz with Olive Oil and Zaatar?

A classic North African round flatbread made with semolina and flour, baked until crusty on the outside and tender within. Served alongside rich extra virgin olive oil and fragrant zaatar spice blend for dipping. This reference files it under North African side: made in the oven, rated medium and about 105 minutes start to finish.

How long does Khobz with Olive Oil and Zaatar take?

As written, 105 minutes: 90 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 3, 1 hour.

What oven temperature does Khobz with Olive Oil and Zaatar need?

For Khobz with Olive Oil and Zaatar, the oven is set to 425 F (about 220 C) in step 4. The longest stretch at that heat is 15 minutes, in step 4.

What if the yeast does not foam in Khobz with Olive Oil and Zaatar?

Step 1 reads: "Combine 2 tsp active dry yeast, 1 tsp granulated sugar, and 1.25 cups warm water in a bowl and let sit for 5 minutes until foamy." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

What can I use instead of za'atar in Khobz with Olive Oil and Zaatar?

The entry for Khobz with Olive Oil and Zaatar calls for 3 tbsp zaatar spice blend. In its place: Combine dried thyme or oregano with toasted sesame seeds and a little lemon zest, which stands in for the sumac.

How many calories are in Khobz with Olive Oil and Zaatar?

One serving (the recipe makes 4) is about 350 calories, with 8 g protein, 52 g carbohydrate and 12 g fat, plus 3 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Can I start Khobz with Olive Oil and Zaatar the day before?

Yes. Step 3 is a built-in pause of 1 hour: "Cover the dough and let it rise in a warm spot for 1 hour until doubled in size." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

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