Grilled Pita With Za’atar
Photo: Murray Hall • Food Styling: Jason Schreiber Bake these chewy flatbreads from Lior Lev Sercarz, the chef. Owner of New York City spice shop La Boîte , then finish them off on a hot grill or grill pan, brushing with a fragrant mix of za’atar, olive oil, and lemon zest and juice right before serving.
Featured in “ The Promised Land ” by Gabriella Gershenson in the May 2013 issue . See more recipes and stories from Issue 156 .
Makes: 6 pitas Time : 1 hour 10 minutes Ingredients 1 Tbsp. sugar One ¼-oz. package active dry yeast (2¼ tsp.) 1 Tbsp. kosher salt, plus more 4 cups bread flour, plus more for dusting ⅓ cup olive oil, divided, plus more for greasing ½ cup za’atar 1 Tbsp. finely grated lemon zest 2 Tbsp. fresh lemon juice Instructions In a small bowl, stir together the sugar, yeast, and ½ cup of water heated to 115°F. Meanwhile, in a stand mixer fitted with a dough hook, stir together the salt and 1 cup of warm water until the salt is dissolved.
With the mixer on medium-low speed, slowly add the flour in 3 batches, starting and ending with the flour and alternating with the yeast mixture, and beat until combined. Add 2 tablespoons of the oil and beat until a soft, sticky dough forms. Turn the dough out onto a floured surface and knead until smooth, 5–10 minutes.
Shape the dough into a ball and place in a lightly greased bowl. Cover loosely and set aside in a warm place until doubled in size, about 1 hour. Punch down the dough, turn it out onto a lightly floured surface, and knead, adding more flour as needed if the dough is too sticky, for 5 minutes.
Divide the dough into 6 pieces and roll each piece into a ball. On a parchment-lined baking sheet, arrange the dough balls and cover loosely with plastic wrap.
Set aside in a warm place until doubled in size, 20–25 minutes. Meanwhile, position a rack in the center of the oven and preheat to 350°F.
Dust one dough piece heavily with flour and roll into a 7-inch round about ⅛ inch thick. Bake the pitas, flipping once, until puffed, 3–5 minutes.
Transfer the pitas to a plate and cover with a kitchen towel to keep warm. In a small bowl, stir together the za’atar, lemon zest and juice, and remaining oil.
Working with one pita at a time, grill, flipping once, until puffed and charred in spots, 2–3 minutes. Transfer to a platter and brush generously with the za’atar mixture. Eat the World Global recipes, tastes, and trends—straight to your inbox.
- Who: Murray Hall · Food Styling
