27/03/2025
🎢 When life serves up a week that feels like a roller coaster ride, there's nothing quite like the warm embrace of comfort food to steady the soul. 🫓
So we've retreated to our kitchens where kneading dough, smelling the rich herbs and garlic, and firing up the taboon come together like a hug for our taste buds. 🫶
We're happy to share Miad's recipe for fresh pita with za'atar below to strengthen our connection and comfort through food with you. You can see her setup in the photo below. Whether you decide to make the pita fresh or use what you have and toast it up with the herbs, share pics and tag us if you make it at home!🌿
Pita with Za’atar
Ingredients
Dough
200 g whole flour
200 g white flour
teaspoon instant yeast
1 teaspoon sugar
1 teaspoon salt
1/4 cup olive oil
1/2 cup water
Spice mixture
1/2 cup za'atar spice mix
1/3 cup olive oil
I teaspoon salt
Mix all topping ingredients together
Directions
• Preheat oven to 230°c
• Mix flours together and add sugar and yeast. Mix well.
• Add salt (Note: Do not add the salt and yeast together, it is important to add separately.)
• Add oil and mix well. Add as much water as needed to make a smooth dough.
• Knead the dough for at least 10 minutes, until the dough is smooth and soft. You can definitely do this in an upright mixer with a dough hook or food processor with a dough blade. 3-5 minutes of mixing is enough
• Cover and prove in a warm place. The dough doesn't need a long prove, 15 minutes is enough.
• Divide dough into balls, a little smaller than fist size. Pull and roll until smooth then cover and allow to rise a second time, 10 minutes is enough.
• Roll out dough balls thinly into a circle. Puncture the flattened dough a few times with a fork or make a number of indents with your fingers, so it stays flat and doesn't inflate like a pocket bread.
• Spread 1 tablespoon of spice mixture onto flattened dough so that it covers the pita evenly. Repeat with remaining dough.
• Bake pitot in a hot, pre-heated (240° C) oven, 5-7 minutes. If you want it softer, 5 minutes is enough. If you like it crispy, leave the pitot in the oven a little longer until they darken more.
