Lebanese Pita Bread with Whole Wheat and Za’atar Dust
Equipment
- Mixing bowls One large for dough, and a small one to bloom yeast.
- Rolling Pin Essential to flatten the dough evenly. A wine bottle can work in a pinch.
- Cast Iron Skillet or Pizza Stone These retain heat beautifully and help the pita puff. A heavy-duty baking tray flipped upside down also works.
- Clean kitchen towel For covering dough while it rests.
- Pastry Brush Optional, for brushing olive oil or za’atar topping.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour fine-ground for best texture
- 2 teaspoons sugar helps activate the yeast
- 1 ½ teaspoons salt
- 1 tablespoon za’atar for topping
- 1 tablespoon sesame seeds optional, adds nutty crunch
Wet Ingredients
- 1 tablespoon olive oil
- 1 ¼ cups warm water around 110°F
- 2 ¼ teaspoons active dry yeast 1 packet
Instructions
Activate the Yeast
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy. If it doesn’t foam, your yeast might be inactive — try again with a fresh packet.
Mix the Dough
- In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, and salt. Create a well in the center and pour in the yeast mixture and olive oil. Mix until a rough dough forms.
Knead
- Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. You can also do this in a stand mixer with a dough hook for 6–7 minutes.
First Rise
- Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Divide and Rest
- Punch down the dough and divide it into 8 equal pieces. Shape each into a ball, cover, and let rest for 10 minutes. This relaxes the gluten and makes rolling easier.
Roll the Dough
- On a lightly floured surface, roll each ball into a circle about ¼-inch thick. If it’s too thin, it may not puff properly; too thick and it becomes bready.
Dust with Za’atar
- Lightly brush each rolled dough with olive oil and sprinkle with za’atar (and sesame seeds if using). This step gives your pita that earthy, herby kick that complements almost any pita bread filling.
Cook the Pitas
- Preheat a cast iron skillet or pizza stone on high heat for at least 10 minutes. Place one pita at a time onto the skillet. Cook for 2–3 minutes per side. It should puff up and develop brown spots. Flip once during cooking.
Keep Warm
- Transfer cooked pitas to a clean towel and wrap to keep warm and soft. Repeat with the rest.
- This process makes lebanese flat bread that’s soft, flavorful, and perfect for stuffing, scooping, or tearing apart.