How to Make Ancient Israeli Flatbread

Ingredients

• 200 g All-Purpose Flour (Can substitute whole wheat or spelt flour for a heartier flavor)
• 1.5 tsp Salt (Dead Sea salt preferred, but any fine sea salt works)
• 1 tsp Granulated Sugar (Adds a subtle sweetness to balance the za'atar)
• 1 tsp Baking Powder (Makes the flatbread a little fluffier)
• 2 tbsp Extra Virgin Olive Oil (Israeli olive oil for authentic flavor)
• 100 ml Warm Water (Warm, not hot, to help activate the baking powder)
• 2 tbsp Za'atar (Traditional blend of thyme, sumac, sesame seeds, and herbs)
• 2 tbsp Extra Virgin Olive Oil (for dip & cooking) (Same high‑quality oil for brushing and pan‑frying)

Instructions

1. Measure Ingredients

   Weigh 200 g flour, measure salt, sugar, baking powder, olive oil, water, and za'atar.

   Time: PT5M

2. Combine Dry Ingredients

   In a mixing bowl, whisk together flour, salt, sugar, and baking powder until evenly distributed.

   Time: PT3M

3. Create a Well and Add Wet Ingredients

   Make a small well in the center, pour in 2 tbsp olive oil and 100 ml warm water, then stir to bring the dough together.

   Time: PT5M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth, elastic, and no longer sticky.

   Time: PT8M

5. Rest the Dough

   Place the dough back in the bowl, cover with a clean kitchen towel, and let rest for 10‑15 minutes.

   Time: PT15M

6. Prepare Za'atar Olive Oil Dip

   In a small bowl, combine 2 tbsp za'atar with 2 tbsp extra‑virgin olive oil; stir until evenly mixed.

   Time: PT3M

7. Divide and Shape Dough

   Divide the rested dough into 4 equal portions, roll each into a smooth ball.

   Time: PT5M

8. Flatten the Flatbreads

   Using a rolling pin or your hands, flatten each ball to about 0.5 cm thickness; shape can be round or oval.

   Time: PT5M

9. Heat the Skillet

   Place a skillet over medium heat and add a thin layer of olive oil; heat until shimmering.

   Time: PT3M

   Temperature: Medium heat

10. Cook the Flatbreads

    Lay one flatbread in the hot skillet, cook 2‑3 minutes until golden spots appear, flip and cook the other side another 2‑3 minutes. Repeat for all pieces.

    Time: PT15M

    Temperature: Medium heat

11. Finish and Serve

    Transfer cooked flatbreads to a plate, brush generously with the za'atar‑olive oil mixture, and serve warm.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

6 g

Fiber

3 g