Sourdough Pide Bread with Za'atar and Olive Oil

Homemade sourdough flatbread flavored with za'atar spice blend and drizzled with olive oil. Perfect for dipping into hummus or serving alongside stews.

Prep Time

15 minutes

Total Time

45 minutes

Calories

420 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.94/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Bread•Side Dish

Cuisine:

Mediterranean

Ingredients

Servings

100gramsSourdough Starter (active)

£2.50

250gramsAll-Purpose Flour

£0.20

150mlWarm Water

5gramsSalt

£0.01

2tablespoonsZa'atar Spice Blend(Adjust to taste)

£0.75

2tablespoonsOlive Oil(For drizzling)

£0.30

Total Cost

£3.76

£0.94 per serving

Instructions

1.
In a large bowl, combine the active sourdough starter, flour, warm water, and salt. Mix well until a shaggy dough forms.
2.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 5 minutes.
3.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size. Bulk fermentation can also take place in the refrigerator overnight or for up to 24 hours.
4.
Preheat your oven to 450°F (232°C). Place a baking sheet in the oven while it preheats.
5.
Punch down the dough to release the air. Divide the dough into 4 equal portions.
6.
On a lightly floured surface, roll out each portion of dough into an oval shape, about 8-10 inches long and 4-5 inches wide.
7.
Transfer the rolled-out dough to a piece of parchment paper.
8.
Brush each pide bread with olive oil and sprinkle generously with za'atar spice blend.
9.
Carefully remove the preheated baking sheet from the oven. Slide the parchment paper with the pide bread onto the hot baking sheet. Repeat with the remaining pide breads.
10.
Bake for 12-15 minutes, or until the bread is golden brown and cooked through.
11.
Remove from the oven and drizzle with additional olive oil. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (130g)

420 kcal / 1757 kJ

Carbs

55g

21% of RDA

Fat

18g

26% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

2 g

2% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

2.5 g

13% of RDA

Chef's Tips

For a crispier crust, you can use a pizza stone instead of a baking sheet.

If you don't have a sourdough starter, you can use 1 teaspoon of instant yeast instead. In this case, reduce the water slightly and let the dough rise for 1 hour.

Experiment with other toppings such as sesame seeds, nigella seeds, or dried herbs.

Store leftover pide bread in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.

Cooking Equipment

Oven

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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