Authentic Zaatar Bread with Circassian Cheese
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INGREDIENTS
- Olive oil for brushing
Dough:
- 2 ½ cups/350 grams all-purpose flour
- 1 teaspoon dry yeast
- ½ cup/120 grams yogurt
- ⅔ cup/160 milliliters warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 tablespoons/60 milliliters olive oil
Filling:
- 1 ½ ounces/40 grams fresh zaatar leaves
- 7 ounces/200 grams Circassian cheese, crumbled
- 2 tablespoons sumac
- ½ teaspoon coarse salt
- 1 red onion, finely diced (about ½ cup)
INSTRUCTIONS
- Knead all dough ingredients into a smooth, sticky dough. Cover and let rise in a warm place for 2 hours.
- Sauté the onions in olive oil for a few minutes until softened (do not brown), then let cool.
- In a bowl, mix all filling ingredients.
- Divide the dough into 6 balls, coat with oil, and place on a tray. Pour ⅓ cup olive oil (80 ml) over them, cover, and let rest for 30 minutes.
- Oil a work surface, flatten each dough ball into a rectangle, place a generous amount of filling in the center, and fold the sides over. Gently flatten with your fingers, add another spoonful of filling, then fold the top and bottom edges inward as shown in the video. Flatten again and place on a baking tray lined with parchment paper. Cover and let rise for another 30 minutes. Preheat the oven to 375°F (190°C, turbo setting).
- Bake for 20 minutes, then brush with olive oil immediately after baking.
MY NOTES
FAQ
What can I substitute the Circassian cheese with?
Circassian cheese is a traditional cheese from the Caucasus region, known for its mild, slightly tangy flavor and crumbly, yet firm texture. It pairs well with zaatar and offers a balanced taste in savory baked goods. If Circassian cheese isn’t available, you can substitute it with similar cheeses that maintain a crumbly texture, like feta, which provides a slightly saltier taste, or ricotta salata, which is mild and creamy. Paneer can also be a good alternative since it’s firm and won’t melt too much during baking, maintaining the texture of the filling.
Can I use dried zaatar instead of fresh leaves?
Yes, dried zaatar can be used if fresh leaves aren’t available, though it may alter the texture slightly. Since dried herbs are more concentrated, use about half the amount of dried zaatar compared to fresh. Fresh zaatar leaves add a vibrant, slightly peppery taste, while dried zaatar is more intense and earthy. If using dried zaatar, you might also add a few fresh herbs like parsley or mint to balance the flavors and keep the filling moist and aromatic.
How do I store zaatar bread, and how long does it stay fresh?
Zaatar bread is best enjoyed fresh but can be stored if needed. To store at room temperature, wrap the bread in a clean, airtight container or plastic wrap, and consume within 2 days. If you need to keep it longer, place it in the refrigerator for up to 5 days. Refrigeration can make the bread a bit firm, so reheat it in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through and crispy on the outside. Avoid microwaving as it can make the bread chewy.
Can I make the dough in advance and refrigerate it overnight?
Yes, making the dough ahead of time is possible and can add convenience. After kneading the dough, let it rise for about an hour at room temperature. Once it has risen, cover it tightly with plastic wrap and refrigerate overnight. Before shaping, allow the dough to sit at room temperature for about 30-45 minutes to warm up, which makes it easier to work with and helps it rise better during baking.
What’s the best way to reheat zaatar bread?
To reheat zaatar bread and preserve its texture, preheat the oven to 350°F (175°C) and place the bread directly on the oven rack or on a baking tray. Heat for 5-10 minutes, or until the bread is warmed through and the crust is crisp again. Avoid microwaving, as this can make the bread chewy and soggy. If reheating frozen zaatar bread, let it thaw at room temperature first for the best results, then warm it in the oven.
Can I freeze the bread before or after baking?
Yes, zaatar bread can be frozen either before or after baking. To freeze before baking, shape and fill the dough as directed, then place the pieces on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the pieces to an airtight container or freezer bag. When ready to bake, thaw the bread overnight in the refrigerator, then let it sit at room temperature for about 30 minutes before baking. If freezing after baking, wrap each piece individually in plastic wrap, place in a freezer-safe bag, and reheat in the oven when ready to enjoy.
How do I make this bread if I don’t have a turbo oven setting?
If your oven doesn’t have a turbo (convection) setting, you can still make zaatar bread by adjusting the temperature slightly. Set the oven to 400°F (200°C) and bake for the same amount of time, checking for doneness around the 18-minute mark. A turbo or convection setting circulates air for even browning, so without it, you may want to rotate the baking tray halfway through to ensure even cooking.
What other fillings work well with this type of bread?
This zaatar bread is versatile and can be adapted with various fillings. Popular options include a mix of cheeses like mozzarella or halloumi for a melty texture, or adding greens like spinach or arugula for a fresh twist. Other Mediterranean flavors such as olives, sun-dried tomatoes, or roasted red peppers also complement the dough and zaatar flavor. Feel free to experiment based on your taste preferences and add spices like black sesame seeds or paprika for a unique touch.
Can I use whole wheat flour instead of all-purpose flour?
Whole wheat flour can be used, but it will change the texture and flavor of the bread, making it denser and giving it a nuttier taste. For best results, substitute only half of the all-purpose flour with whole wheat flour. This will retain some lightness while adding the benefits of whole grains. If you use all whole wheat flour, you may need to increase the water slightly and knead longer to achieve a soft dough.
How thin should I roll out the dough for the best texture?
For the best texture, roll out each dough ball to a rectangle about ¼-inch thick. This thickness allows the dough to bake through without becoming too dense while also holding the filling securely. Rolling too thin could lead to tearing, while rolling too thick might result in an undercooked center. Flattening gently with your fingers helps keep air in the dough, which adds a bit of fluffiness to the final bread.
