Grilled Pita Bread with Zaatar

I’ve tried making homemade pita bread a few times now, and this is by far my favorite recipe!

I used Saveur’s recipe for Grilled Pita Bread with Zaatar with slight adjustments (in red)

I halved the original recipe and ended up with 4 pitas



  • 0.5 of a 1/4-oz. package active dry yeast
  • 1.5 tsp sugar
  • 1.5 tsp kosher salt, plus more
  • 2 cups bread flour, plus more for kneading
  • 2 tbsp olive oil, plus more for greasing and grilling
  • 1⁄4 cup za’atar seasoning (I followed this, but I would use less, probably half this amount, next time)
  • Juice and zest of 1 lemon (didn’t have lemon and the recipe still turned out delicious!)


  1. Combine yeast, sugar, and 1⁄4 cup warm water in a bowl. Let sit until foamy, about 10 minutes. Combine 0.5 tsp salt and 0.5 cup warm water in the bowl of a stand mixer (I used my Braun FP3020 12 Cup Food Processor since I don’t have a stand mixer, and this works just fine) fitted with a dough hook; mix until salt is dissolved. With the motor running, slowly add flour in 3 batches and yeast mixture in 2 batches. Add 1 tbsp. oil; mix until a soft, sticky dough forms. On a floured surface, knead dough until smooth, 5-10 minutes. Shape dough into a ball and place in a lightly greased bowl. Cover loosely with plastic wrap and let sit in a warm place until doubled in size, about 1 hour.
  2. Heat oven to 350°. Punch dough down; knead for 5 minutes. Divide into 4 pieces and roll each piece into a ball; place on a parchment paper-lined baking sheet and cover loosely with plastic wrap. Let sit in a warm place until doubled in size, 20-25 minutes.
  3. Working with 1 piece of dough at a time, dust dough heavily with flour and roll into a 7″ circle, about 18” thick (mine were slightly smaller since I made more pitas than the recipe suggested, still turned out to be very large pitas). Transfer to a parchment paper-lined baking sheet. Bake, flipping once, until puffed, 3-5 minutes. Transfer pita to a plate and cover with a kitchen towel to keep warm.
  4. Mix remaining oil, za’atar, juice, zest, and salt in a bowl. Heat a cast-iron grill pan (I used a regular skillet) over medium-high heat. Working with one pita at a time, cook, flipping once, until puffed and charred in spots, 2-3 minutes. Transfer to a serving platter and brush generously with za’atar mixture.


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