Ingredients
Directions 14 steps | 1655 Minutes
Activate your yeast. In a small bowl, whisk together the water, yeast and honey. Let stand for 5-10 minutes until the yeast becomes foamy.
In the bowl of a stand mixer, add the flour and the salt. Stir to combine.
Add the yeast mixture to the flour. Stir to combine.
Using a dough hook, knead the dough for 6 minutes on low. Let rest for 10 minutes.
Add two tablespoons of olive oil to the dough and knead for 5 minutes.
Turn the dough out and knead a few times to form a round smooth ball. Place the dough in an oiled bowl and cover with plastic wrap. Let the dough rise in the refrigerator for at least 24 hours and up to 48 hours. (See notes.)
When ready to bake, remove the dough from the refrigerator and let it come to room temperature for 1 hour.
Line a baking sheet with aluminum foil, shiny side down. Spread two tablespoons of olive oil over the baking sheet. Transfer the dough onto the baking sheet.
Evenly stretch the dough out to the edges of the baking sheet with your hands. The dough may not stretch to the corners of the baking sheet, that is okay. Do not tear the dough while stretching.
Loosely cover the baking sheet with plastic wrap and let the dough rise for 1 hour.
Preheat the oven to 375°F. Use your fingertips to lightly dimple the dough.
Spread four tablespoons of olive oil over the dough. Spread the zaatar evenly over the dough.
Bake the bread for 20-25 minutes, rotating the pan halfway through, until golden brown. Remove the dough from the oven and sprinkle with the flaky sea salt. Let the dough rest for 10 minutes before cutting.
Enjoy on its own or with a yogurt dip!
Notes:
- Make sure the water is not from the tap. Tap water has chlorine in it and will impede the yeast from activating.
- Good quality zaatar is incredibly important to producing delicious zaatar bread.
- The long rise in the refrigerator allows the bread to develop flavors that are not possible with a short rise.
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