Za'atar pita from Breaking Breads: A New World of Israeli Baking (page 122) by Uri Scheft and Raquel Pelzel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 23, 2020

    Using King Arthur Flour, I had no issues with the dough. I may have rolled the pita too thin, as they weren't as puffy and dimply as the photo, but they were great nevertheless. They needed twice as long to bake, perhaps because my pans were light-colored. No additional olive oil was needed, as some of the oil rolled off the breads.

  • Zosia on March 12, 2017

    So very, very good. Crisp and chewy and so flavourful. I used only half the olive oil topping, enough to add flavour without making them too oily.

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