I’ve been putting za’atar on just about everything recently. I really wanted to make some flatbread with it on top, but it got late and I didn’t want to wait around for the dough to rise. I remembered a recipe for Crisp Rosemary Flatbread I saw on Smitten Kitchen a few weeks ago and opted to give it a try. I’m so glad I did!
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
3-5 tbsp za’atar
Preheat oven to 450 °F with a heavy baking sheet on rack in middle.
Stir together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and sprinkle 1-2 tbsp zaatar over the oil, pressing in slightly. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.