How long does it take to make Za'atar Bread?

Bake in a very hot oven for 5–8 minutes, so the dough turns golden before the za'atar burns.

1 hr 36 minTotal

25 minActive time

1 hr 11 minSetting

#	What to do	How long
1	Mix the flour, yeast and salt in a large bowl	1 min
2	Add the lukewarm water and olive oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour in a warm place	1 hr
4	Mix the za'atar and olive oil into a spreadable paste	1 min
5	Preheat the oven to 220°C (430°F)	12 min
6	Divide the dough into 6 balls and roll each ball into a circle thin	—
7	Spread the za'atar in oil over the dough	1 min
8	Bake 10–12 minutes	11 min

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
Spread the za'atar on only just before baking: it burns easily, so bake in a hot oven for a short time.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
A very hot oven and a short bake: the dough puffs and turns golden before the za'atar has time to burn.

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
Check by the cue (until…), not just the clock: every oven bakes a little differently.