Lebanese Zaatar (Za'atar) Bread

Yeast Bread - Bread

Traditional Lebanese bread. Crispy, flaky cracker like bread infused with fresh za'atar (similar to oregano). You can substitute oregano for za'atar, but use less. May place under broiler to brown tops.

Brief

Prep 30 mins

Cook: 25 mins

Total: 55 mins

Servings: 40

Yield: 40 servings

Lebanese Zaatar (Za'atar) Bread

Ingredients

3 cups warm water

1 (.25 ounce) package yeast

1 teaspoon salt

1 teaspoon white sugar

8 cups all-purpose flour

2 cups whole wheat flour

or more if needed

2 cups olive oil

1 cup corn oil

2 cups fresh za'atar

Shabbat Challah

Bread

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Mix water yeast salt and sugar together in a large bowl. Add all-purpose flour whole wheat flour olive oil and corn oil; mix using your hands adding more whole wheat flour if needed until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).

Step 3

Shape dough about 1/4 cup per piece into rounds on a floured work surface. Arrange rounds on baking sheets.

Step 4

Bake in the preheated oven until lightly browned about 25 minutes.

Nutritional Information

Lebanese Zaatar (Za'atar) Bread

Servings Per Recipe:40

Calories: 265.8

% Daily Value *

Protein: 3.8g 8%

Carbohydrates: 25.8g 8%

Dietary Fiber: 2.7g 11%

Sugars: 0.3g

Fat: 16.9g 26%

Saturated Fat: 2.4g 12%

Vitamin A Iu: 131.3IU 3%

Niacin Equivalents: 3mg 23%

Vitamin B6: 0.1mg 3%

Vitamin C: 1.7mg 3%

Folate: 61.9mcg 16%

Calcium: 71.6mg 7%

Iron: 5.7mg 32%

Magnesium: 21.7mg 8%

Potassium: 82.9mg 2%

Sodium: 61.7mg 3%

Thiamin: 0.2mg 25%

Calories From Fat: 152.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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