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Israeli Zahtar Flatbread

Posted by on August 28, 2012

After a long day of working (or running errands and doing chores), I just want something quick and easy for dinner, but it still has to be delicious… And if it’s at least somewhat healthy-ish, all the better! I don’t know about you, but I can always eat pizza, in pretty much any form. I can always find ready-made pizza dough at the store, which means my homemade pizzas or flatbreads can be made without any fuss. There’s also something incredibly soothing about rolling out pizza dough, especially after a long day. The smell of the yeast dough always takes me back to childhood when I would help my mother make bread. Working with that kind of dough has an air of tranquility to it…it’s a blank canvas, just waiting for you to do something fun, interesting and flavorful with it. I’ll roll out the dough, brush it with olive oil, then top it with spices. Now it’s ready for me to add fresh colors and flavors. I’ll rifle around in my fridge  or the cupboards of my small kitchen for odds and ends of goodies that I can either put on the dough before I bake it, or after it comes out of the oven. It all depends on my mood at the moment. I have always enjoyed “playing with my food,” and this certainly fits the bill. Israeli Zahtar is my favorite spice to use for this, but I also love Dukka. The smell of the flatbread baking is heavenly, and always seems to perk me up a little bit. It’s a perfect end to a hectic day.

Israeli Flatbread, topped with the salad on the left, and an “untopped” Dukka Flatbread on the right.


Israeli Zahtar Flatbread


1 store-bought pizza dough
1/2 bunch fresh parsley, leaves picked off
1/2 bunch fresh cilantro, leaves picked off
1 pint heirloom cherry tomatoes, quartered (or 2 or 3 whole tomatoes)
1/3 cup feta, crumbled
1/2 small red onion, thinly sliced
1 small lemon, juiced
olive oil (for brushing, drizzling and salad)


  1. Heat oven to 425 degrees. Follow instructions on pizza dough package. (Sometimes you have to leave it out for 20 - 30 minutes to 'rest' at room temperature.)
  2. Divide into 3 portions and roll them out thinly - if you roll them into long ovals, and not rounds, they will fit on one cookie sheet. (They will cook more evenly this way.) Brush the cookie sheet with the olive oil and place the dough on it, without any of the sides touching.
  3. Brush the dough with olive oil and sprinkle on the Israeli Zahtar. Bake in the oven until the crust is golden brown cooked through. Since there is only oil and spice on the dough, keep an eye on it so that it doesn't burn.
  4. While the flatbread is baking, you can make the salad that will go on top of it. Combine the rest of the ingredients (except for the lemon juice and olive oil), mixing well.
  5. When the flatbread is done, remove from oven. It will be easier (and less messy) if you cut the flatbread into pieces now before you put the salad on top. Put the cut up flatbread on your serving plates. Add the lemon juice and 2 Tbl. olive oil to the salad and toss to coat. Evenly top the flatbread with the salad.
  6. Feel free to drizzle more olive oil on top before you serve it. Or anything else you choose!

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