Recipe: Baked feta with za'atar spiced flatbread

Turn simple bread and cheese into a standout supper with Middle Eastern vibes

  • place PRE 45 minutes (if making flatbreads from scratch) + 90 minutes proving
  • place COOK 15 minutes
  • place SERVES 6 - 8
  • printicon

You can make this with bought flatbreads, but if you have time to make them from scratch, you won’t regret it. They’re simple to make but you need 1½ hours proving time. The za’atar makes 100g so transfer any leftover to a clean jar and store in a cool, dark place for up to six months.


  • If making your own, get started on the flatbreads. Tip the flour into a large mixing bowl and add the salt and spices on one side and the yeast on the other. Combine the yoghurt and the water, pour into the bowl and mix into the flour to form a dough. Cover the bowl with a damp tea towel and leave to swell for 45 minutes.

  • To make the za’atar: mix the ingredients by hand in a bowl.

  • Meanwhile, slice the carrots into ribbons with a swivel-head peeler. Put in a bowl. Bring the vinegar to a simmer with the salt, sugar and za’atar, and pour over the carrots. Set aside to pickle.

  • Once the dough has risen, wet your hand and then knead the bread inside the bowl. Fold it over, turning the bowl as you do so, wetting your hand again if it begins to stick. Once you’ve knocked the air out of the dough, and it is soft and smooth, cover the bowl and leave for 45 minutes.

  • While the dough proves, prepare the feta. Place the blocks on a sheet of foil and drizzle with the oil. Sprinkle the spice mix generously over the top and add the lemon zest and salt.

  • Seal with the foil to make feta parcels and place on a baking tray .

  • Preheat your oven to 220°C fan/240°C and line a baking tray with baking parchment.

  • Tip the risen dough out and cut into eight even pieces. Flour your work surface and roll each piece out into as round a shape as possible, about 5mm thick.

  • Transfer to the lined tray, then place the bread and the feta trays in the oven. Bake the breads for 7–9 minutes, until golden and puffed. Wrap in a tea towel to keep warm while you give the feta another 15 minutes.

  • Serve the feta from the oven to the table, sprinkled with a little coriander with the warm breads and pickles.

    Adapted from ‘Spice Kitchen’ (Hardie Grant)


400g feta
2 tbsp vegetable, sunflower or rapeseed oil
1 tbsp za’atar
Zest of 1 unwaxed lemon
Generous pinch of salt
Coriander leaves, to garnish
400g strong white flour
10g salt
2 tsp za’atar
1 x 7g sachet (1 tsp) fast-action yeast
120g yoghurt
150ml lukewarm water
Quick pickle carrots:
3 carrots, peeled
100ml cider vinegar
1 tbsp table salt
1 tsp granulated sugar
2 tsp za’atar
37g sesame seeds
37g sumac
9g dried thyme
5g dried marjoram
5g dried oregano
7g salt

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive