How to Make Ancient Israeli Flatbread
How to Make Ancient Israeli Flatbread is a easy Israeli recipe that serves 4. 250 calories per serving. Recipe by Lev Haolam on YouTube.
Prep: 44 min | Cook: 18 min | Total: 1 hr 12 min
Cost: $14.60 total, $3.65 per serving
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
Measure Ingredients
Weigh 200 g flour, measure salt, sugar, baking powder, olive oil, water, and za'atar.
Time: PT5M
Combine Dry Ingredients
In a mixing bowl, whisk together flour, salt, sugar, and baking powder until evenly distributed.
Time: PT3M
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
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
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
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
Divide and Shape Dough
Divide the rested dough into 4 equal portions, roll each into a smooth ball.
Time: PT5M
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
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
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
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
Dietary info: Vegetarian, Vegan, Gluten
Allergens: Wheat, Sesame
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Spelt Flour
- Instead of Salt: Kosher Salt, Sea Salt
- Instead of Granulated Sugar: Honey, Agave syrup
- Instead of Baking Powder: Baking Soda + cream of tartar
- Instead of Extra Virgin Olive Oil: Canola oil (less flavor)
- Instead of Za'atar: Herb mix with thyme and sesame seeds
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Kitchen Scale
- Measuring Spoons
- Rolling Pin (optional)
- Skillet or Frying Pan
- Spatula
- Clean Kitchen Towel
- Plate or Serving Board
Critical Steps — Do Not Skip
- Knead dough until smooth and elastic
- Rest dough for 10‑15 minutes
- Cook flatbread on medium heat until golden on both sides
Chef Tips from the Video
- Use high‑quality Israeli extra‑virgin olive oil for the most authentic flavor.
- If you prefer a softer interior, cover the cooked flatbreads with a clean kitchen towel for a few minutes.
- For extra crispness, brush a thin layer of oil on the pan before each bread.
Troubleshooting
Dough is too dry and crumbly.
Add water a teaspoon at a time, kneading until the dough comes together.
Flatbread sticks to the pan or tears.
Make sure the skillet is properly oiled and pre‑heated; dust the dough lightly with flour before placing it in the pan.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat briefly in a skillet.
Freezer: Wrap tightly in foil and freeze for up to 1 month; thaw at room temperature and warm in a pan.
Room temperature: Best eaten the same day; can sit uncovered for up to 12 hours.
Make-Ahead Tips
- Prepare the dough a day ahead, refrigerate, and bring to room temperature before shaping.
- Za'atar olive oil dip can be mixed up to 2 days in advance; store in a sealed jar.
Frequently Asked Questions
What is the cultural significance and history of Za'atar Olive Oil Flatbread (Laffa) in Israeli cuisine?
Laffa, also called Iraqi or Jerusalem flatbread, has been a staple in Israeli households for centuries. It is traditionally served with olive oil, za'atar, hummus, or used as a wrap for shawarma, symbolizing hospitality and communal meals.
What are the traditional regional variations of Laffa in Israeli and broader Middle Eastern cuisine?
In Israel, Laffa is often brushed with za'atar and olive oil, while in neighboring Jordan and Palestine it may be baked in a taboon oven and served plain. Some regions add nigella seeds or a light sprinkling of sesame.
How is Za'atar Olive Oil Flatbread (Laffa) traditionally served at Shabbat meals in Israel?
During Shabbat, fresh Laffa is placed on the table alongside dips like hummus, baba ganoush, and salads. It is torn by hand, dipped in olive oil mixed with za'atra, and enjoyed throughout the meal.
What occasions or celebrations is Laffa traditionally associated with in Israeli culture?
Laffa appears at everyday meals, but it is especially common at weddings, bar mitzvahs, and holiday feasts such as Passover (when leavened bread is avoided, a thin version may be used).
What authentic ingredients are essential for traditional Israeli Za'atar Flatbread versus acceptable substitutes?
Authentic ingredients include Israeli extra‑virgin olive oil, Dead Sea salt, and a true za'atar blend (thyme, sumac, sesame). Substitutes can be high‑quality sea salt, any good olive oil, and a homemade za'atar mix using dried thyme, sumac, and sesame seeds.
What are the most common mistakes to avoid when making Za'atar Olive Oil Flatbread (Laffa)?
Common errors include over‑kneading, which makes the bread tough, under‑resting the dough, and cooking on too high heat, which burns the surface before the interior cooks through. Follow the medium‑heat guideline and allow the dough to rest.
Why does this Laffa recipe use baking powder instead of yeast?
Baking powder provides a quick lift and keeps the flatbread soft without the long fermentation time required for yeast, making the recipe fast and suitable for a simple three‑ingredient dough.
Can I make Za'atar Olive Oil Flatbread (Laffa) ahead of time and how should I store it?
Yes. The dough can be prepared up to 24 hours ahead and kept refrigerated, covered. Cooked flatbreads store well in an airtight container at room temperature for a day or in the freezer for a month; reheat briefly in a skillet.
What does the YouTube channel Lev Haolam specialize in?
The YouTube channel Lev Haolam focuses on authentic Israeli cooking, showcasing traditional recipes, cultural stories, and modern twists using locally sourced ingredients like Israeli olive oil and za'atar.
How does the YouTube channel Lev Haolam's approach to Israeli cooking differ from other Middle Eastern cooking channels?
Lev Haolam emphasizes the connection between food and Israeli heritage, often highlighting the history behind each ingredient and using simple, three‑ingredient recipes that celebrate the flavors of the land, whereas many other channels focus on more elaborate or fusion dishes.
Last updated: September 6, 2026
