Whole-Wheat Za’atar Flatbreads
Updated March 5, 2024
- Total Time
- About 2 hours
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes, plus 1 ½ hours’ rising
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 flatbreads
- 1(7-gram) package active dry yeast
- 1teaspoon fine salt
- 1teaspoon granulated sugar
- 6tablespoons/90 milliliters extra-virgin olive oil, more as needed
- 1½cups/192 grams all-purpose flour, plus more as needed
- ½cup/60 grams whole-wheat flour, preferably fine, more as needed
- ¼cup/33 grams sesame seeds
- 2tablespoons za’atar
- Chopped fresh thyme and parsley (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
471 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 9 grams protein; 242 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 1 cup lukewarm water in a medium mixing bowl and sprinkle yeast over. Once the yeast dissolves and begins to foam slightly, 5 to 10 minutes, add salt, sugar and 2 tablespoons olive oil, then mix in 1½ cups of the all-purpose flour, all of the whole-wheat flour and the sesame seeds until you have a soft dough. Add more all-purpose flour as needed, just enough to hold the mixture together — it will stick to your hands just a bit — and knead it into a large ball. Return to the mixing bowl, cover with a cloth and let rise for about 1 hour.
- Step 2
Punch the dough down and dust lightly with flour. Divide into 4 pieces, and form them into balls, dusting as necessary to prevent the dough from sticking.
- Step 3
Place a rack in the middle of the oven, and heat to 400 degrees. Lightly oil a 12-by-18-inch baking sheet. Space dough balls evenly on the oiled sheet and, using your fingertips, press each into a flat 5-inch disk.
- Step 4
In a small bowl, combine 4 tablespoons oil and the za’atar. Smear the mixture evenly over the dough, spreading it toward the edges and leaving a ½-inch rim on each round. Let rise, uncovered, until edges look puffed, 20 to 30 minutes.
- Step 5
Bake on the middle rack until nicely browned, about 15 minutes. Sprinkle with a mixture of chopped fresh thyme and parsley, if you like. Transfer to a rack to cool, or serve warm. May be reheated.
Private Notes
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Cooking Notes
Cascadian
They're called "Whole-Wheat" but they're 3/4 white wheat?
Andrew
At which stage in the recipe do you "preferably several hours in advance of baking to let it hydrate and mature and allow gluten to develop."? First rise or second rise?
Kathleen
I'm confused about the kneading process as it is written here. Is this just to bring the dough together in the bowl or are you working it for a longer period? The instructions say to return the dough to the mixing bowl, but there's no indication that one should remove the dough and knead it on another surface.
Rosemary
I agree. The bread could easily be modified to use more or all whole wheat (ww), which will require a bit higher hydration. At 50% ww the bread should still be quite light and airy. At 100% ww the bread will be heavier, but more flavorful.
Sandra R
For the time and effort this recipe has a great reward. I had to use my fingertips to stipple the surface (as in focaccia ) to keep the topping within the rim. I also used too much olive oil on the baking sheet, and this was an inadvertent win, as the bottom of the bread was crispy which contrasted nicely with the softness. The taste is good, the texture is good, and it went great with soup.
CFXK
This recipe calls for 192 grams of all purpose flour 60 grams whole wheat flour. Whole wheat, then, comprises a tad less than 25%, while processed white flour comprises the rest (a tad more than 75%). I realize that commercial bread manufacturers routinely get away with labeling bread with similar proportions as "whole wheat," but might we not expect a bit more accuracy in labeling from NYTimes Cooking? Isn't this, rather, a white bread that incorporates a some whole wheat?
Meghan Taylor
This recipe is too wet to form a ball at any stage without adding quite a bit of flour. I quarterd the dough and spooned onto parchment to bake. They baked perfectly and are very savory.
Mark L.
I'm not sure why these are described as whole wheat, being made with 75% white flour. There's really no reason why they couldn't be made with the opposite ratio, that is, 75% whole wheat, or even 100% whole wheat. It would just take longer to rise.
Sandra
If you make the dough a day in advance, do you refrigerate it? No explanation for that in the recipe or story.
Julie
Has anyone made a larger version in a cast iron pan?
Ellen
I have made these twice now, the second time with a bit more success. The dough is definitely wetter than you'd expect but I made sure to use a fair amount of whole wheat flour as I formed it into balls. I took another reviewer's advice and dimpled the rounds of dough so the z'atar oil didn't run all over the place like it did the first time. Another winner from David Tanis, my favorite of all the NYT food contributors. His recipes are rock solid.
JJRose
I made these with gluten free flour and they came out great. Very tasty and satisfying.
Ariel
Experienced bread baker here. I also found the dough to be wetter than expected - and less whole-wheat. Used the suggestion of another commenter to stipple the dough to keep the za’atar/oil mixture from drooling off. Mostly worked, so I didn’t sweat it. Good flavor.
Pat Shepherd
Superb fresh from the oven. I followed some of the techniques from David Tanis's "Homemade Pita Bread", baked only 1/4 of the dough for one flatbread at a time on a pizza stone in my toaster oven. Bit salty so will cut back on the Za'atar next time.
bj
I was confused by the kneading process so I kept it in the bowl and tried to knead the sticky ball wearing latex gloves without using too much more flour I ate one right from the oven It was so good
Liza
(FYI "whole wheat" bread typically has a big percentage of white flour in it, for texture preferences-I was also surprised to learn this when starting making WW breads. They are not being deceptive about it-this is 'normal'!)
MJ
This recipe is featured with 2 others for a dinner party. Dessert is gluten free. It would be helpful to include a gf alternative in this recipe so the meal is complete for gf guests.
Alberto
Can we use only whole wheat flour?
Mark L.
I'm not sure why these are described as whole wheat, being made with 75% white flour. There's really no reason why they couldn't be made with the opposite ratio, that is, 75% whole wheat, or even 100% whole wheat. It would just take longer to rise.
CFXK
This recipe calls for 192 grams of all purpose flour 60 grams whole wheat flour. Whole wheat, then, comprises a tad less than 25%, while processed white flour comprises the rest (a tad more than 75%). I realize that commercial bread manufacturers routinely get away with labeling bread with similar proportions as "whole wheat," but might we not expect a bit more accuracy in labeling from NYTimes Cooking? Isn't this, rather, a white bread that incorporates a some whole wheat?
Edith
I can't eat sesame seeds. Can they be eliminated?
Meghan Taylor
This recipe is too wet to form a ball at any stage without adding quite a bit of flour. I quarterd the dough and spooned onto parchment to bake. They baked perfectly and are very savory.
Sandra R
For the time and effort this recipe has a great reward. I had to use my fingertips to stipple the surface (as in focaccia ) to keep the topping within the rim. I also used too much olive oil on the baking sheet, and this was an inadvertent win, as the bottom of the bread was crispy which contrasted nicely with the softness. The taste is good, the texture is good, and it went great with soup.
Sandra
If you make the dough a day in advance, do you refrigerate it? No explanation for that in the recipe or story.
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