Flatbreads & Flavors: A Baker's Atlas
Thyme Bread (Khubs Zatar)
Page 207
Cuisine: Middle Eastern | Course Type: Breads
(1 review)
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Recipe Reviews
kateq from annapolis, md
The first time I made these was in Bread Class and I left for home with 6 still warm little breads. On the thirty minute drive home, my friend and I ate every one--we couldn't help ourselves. He and I agreed these were the best version of pita ever. Of course it helped that they were still warm and the za'atar was delicious. These are always a hit. I've had good luck making these on a really heavy griddle and doing it all stovetop, tho the stovetop to broiler method works too.
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