1/2 cup powdered sumac (can be found in specialty spice stores)
1/2 cup dried thyme
1/2 cup sesame seeds
Bread:
2 cups unbleached all-purpose flour
2 cups bread flour
2 additional cups unbleached all-purpose flour, whole wheat flour or spelt flour
1 ½ tsp instant dried yeast
1 tsp honey
1 ½ tsp salt
3 Tbsp olive oil
2 – 2 ½ cups lukewarm water
3 Tbsp zaatar spice mix
5 Tbsp olive oil
Add spice mixture and olive oil to a small bowl. Stir until well combined.
Add all ingredients to a large bowl, or a stand mixer bowl. Mix well to combine. Knead by hand until smooth and elastic, about 10 minutes, or using a stand mixer for 5 - 8 minutes. Place in a greased bowl, cover and let rise in a warm place until almost doubled, about 2 hours. Gently fold to deflate. Divide the dough into 4 pieces. On a floured surface, roll each piece out ¼ inch thick. Cut 2 ½ inch rounds from each piece using a biscuit cutter. Roll each 2 ½ inch round out as thin as possible without making holes. Rounds should be 5 – 6 inches in diameter. You may have to do this step using your hands - like making a pizza – instead of a rolling pin. Repeat with remaining dough. Preheat oven to 450 degrees Fahrenheit. Line two large baking sheets with parchment paper. Place the bread rounds on the sheets. Spread each round with the zaatar topping. Bake for 5 – 10 minutes or until lightly browned. Remove from oven, place two rounds together, facing each other, and place in a plastic bag. Repeat with remaining bread rounds. This step may seem strange, but it keeps the rounds nice and soft for a few days. Zaatar breads can also be frozen.