The discovery of a new ingredient is always an incredibly electrifying moment. The ideas of how to use it are rushing through your head and you cannot wait to put an apron on and start experimenting.

Just recently we have been introduced to Za’atar, a wonderfully warming, beautifully balanced and simply delicious blend of spices.  Essential to Middle-Eastern cuisine, it is slowly becoming very trendy among the London foodies.

Za’atar is an amazingly versatile spice that can be used as a seasoning with meat, fish, vegetables, pulses or as a dip generously sprinkled over a good quality olive (or rapeseed) oil. We love adding it to our breads, burger baps in particular. This complements the meat and slaw beautifully and makes the taste buds dance with pleasure.

Readymade Za’atar is widely available but mixing together equal amount of dried thyme, ground sumac, oregano, marjoram, toasted sesame seeds and sea salt to taste may produce more aromatic and taste-pleasing blend.



  • 500g strong white bread flour
  • 8g salt
  • 10g instant yeast
  • 400ml warm water
  • 2 tbsp. rapeseed oil (plus extra for oiling baking trays, work surfaces and drizzling)
  • 2 tbsp. Za’atar spices


Oil a baking tray and sprinkle with some flour.

Place the flour into a bowl; add salt and 1 tsp. of Za’atar to one side and yeast to the other side. Start mixing slowly adding water. Mix for 6-8min until the dough is wet but stretches effortlessly when pulled. Add the rapeseed oil and mix for further 2min.

Cover the bowl with cling film and leave the dough to double in size. This should take 1-1.5h.

Tip the dough onto a well-oiled surface and pat it down forming a 4inch wide by 12inch long rectangle about 1″ thick. Divide the dough into 8-10 pieces and gently transfer each bap onto a baking tray.

Cover with oiled cling film and leave to rise for 20min. Meanwhile preheat the oven to 220deg C.

Sprinkle with the remaining Za’atar spice.

Bake for 13min at 220deg C then turn down to 180 deg and bake for further 5 min. Place on a wire rack and drizzle with rapeseed oil.