Za’atar is a condiment made from a combination of dried herbs such as ground dried thyme, oregano, and marjoram mixed with toasted sesame seeds, salt, and other spices such as sumac. A complex and savory loaf. Much like the baker himself.
I picked up my container of Za’atar at a wonderful local food store called Roma Foods, a family-owned import company that has been around since 1946.
NOTE: To get the swirled look, I flattened the dough, sprinkled on a light layer of za’atar, and rolled the dough up.

Za'atar Bread
Za'atar is a condiment made from a combination of dried herbs such as ground dried thyme, oregano, and marjoram mixed with toasted sesame seeds, salt, and other spices such as sumac. A complex and savory loaf. Much like the baker himself.
Ingredients
- 2 scant tablespoons (or 2 ¼- ounce packages) active dry yeast
- ½ cup warm water (about 110 degrees)
- 2 cups warm buttermilk (about 110 degrees)
- 3 tablespoons ghee butter
- 2 tablespoons raw honey
- 2 teaspoons salt
- 1 tablespoon diastatic malted barley flour
- ⅛ cup za'atar
- 6 to 7 cups spelt flour
Instructions
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In a large bowl, stir the yeast into water to soften. Add buttermilk, ghee, honey, salt, barley flour, and 2 cups flour.
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Whisk za'atar with 1 cup flour until well blended. Add to yeast mixture and beat vigorously for two minutes.
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Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
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Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
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Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
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Turn the dough out onto a lightly oiled work surface and divide in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
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About 10 minutes before baking, preheat oven to 375 degrees.
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Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
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Immediately remove bread from pans and cool on a rack.