Za'atar-Rubbed Pitas Recipe - The Washington Post
These pitas are a dead ringer for the ones served at Cafe Mogador in New York: fluffy and flavorful. The dough itself is simple and forgiving, comes together quickly, has only one rise, and is easy to roll out.
You can wrap these and store them in the refrigerator or freezer. Reheat in a toaster oven or oven.
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Ingredients
measuring cupServings: 6
Directions
Step 1
In a small bowl, stir together 3 tablespoons olive oil and the za'atar.
Step 2
In a small bowl, stir the yeast into the water and let stand for 5 minutes. In a large bowl, whisk together the flour, salt and the remaining 2 tablespoons olive oil; then add the yeast and using your hands, combine the mixture until a dough forms. Knead the dough in the bowl for a few minutes, then cover the bowl with plastic wrap and let stand somewhere warm, until doubled in size, about 1 hour.
Step 3
Preheat the oven to 200 degrees.
Step 4
Divide the dough into 6 equal balls. Lightly dust your work surface with flour and roll out each ball of dough into a disk about 1/4-inch thick. Let the disks rest for 10 minutes.
Step 5
When you’re ready to cook the pitas, place a large, heavy skillet over medium-high heat. Once hot, place a dough disk and cook on one side until the edges begin to come away from the pan, about 45 seconds. Flip the pita it over and cook until very lightly browned, 30 to 45 seconds. Keep the pita warm in the oven while you repeat with the remaining dough disks.
Step 6
Rub the za’atar oil over the surface of each pita. Serve right away or keep warm until ready to serve.
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Nutritional Facts
Per pita
Calories
260
Fat
12 g
Saturated Fat
2 g
Carbohydrates
32 g
Sodium
360 mg
Protein
5 g
Fiber
1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Bazaar: Vibrant Vegetarian Recipes” by Sabrina Ghayour (Hachette, 2019).
Published December 8, 2019
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