Why You’ll Love Za’atar Swirl Bread Recipe
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The za’atar filling brings tang, herbaceous depth, and a touch of sesame‑nutty crunch to the bread.
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The dough is enriched with eggs and olive oil, delivering a soft, almost brioche‑like texture with a crisp crust.
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The loaf is visually impressive—a twist of swirled filling gives it character, making it perfect for sharing or gifting.
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Versatile: enjoy it warm with soups or stews, toasted for breakfast with a spread of labneh, or as part of a mezze board.
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It brings Lebanese‑style baking into your home kitchen in a way that’s more special than simple flatbread but still quite achievable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
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active dry yeast (or 2¼ tsp)
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warm water (~¾ cup, about 105 °F)
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granulated sugar
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2 large eggs, room temperature
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extra‑virgin olive oil (~¼ cup)
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unbleached all‑purpose flour (~3½ cups)
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kosher salt (~2 tsp)
For the filling:
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za’atar (~3 Tbsp)
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extra‑virgin olive oil (~½ cup)
For the egg wash + finishing:
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1 large egg, beaten
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flaky sea salt (such as Maldon) (~2 tsp)
Directions
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In a large mixing bowl (or stand mixer), dissolve the yeast and sugar in the warm water and let it sit until foamy, about 10 minutes.
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Add olive oil and eggs to the yeast mixture and stir to combine.
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Mix in 2 cups of the flour and salt. Gradually add the remaining flour (½ cup at a time) until a soft, slightly sticky dough forms.
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Knead on a floured surface for 5–10 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 90 minutes.
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In a small bowl, combine the za’atar and olive oil to make the filling.
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Once the dough has risen, roll it into a 9 × 30-inch rectangle on a floured surface. Spread the filling evenly, leaving a 1-inch border around the edges.
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Roll the dough tightly from a long edge to form a log. Pinch the seam to seal. Slice the roll in half lengthwise. With the cut sides facing up, twist the two halves around each other and pinch the ends.
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Place the twisted loaves on a parchment-lined baking sheet with space between them. Brush with beaten egg and let rise for another 45 minutes until puffy.
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Preheat oven to 350 °F (175 °C). Brush the loaves again with egg wash, sprinkle with flaky salt, and bake for about 25 minutes, or until golden in spots.
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Let cool slightly, slice, and serve warm.
Servings and timing
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Yields: 2 loaves (each about 15 inches long)
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Prep time: ~3 hours (including rising)
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Cook time: ~25 minutes
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Total time: ~3 hours 25 minutes
Variations
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Use less olive oil in the filling to reduce leakage and get a cleaner swirl.
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Add chopped toasted walnuts or sesame seeds to the filling for added texture.
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Toast slices and serve with labneh or olive tapenade.
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Shape into individual twisted buns for snack-sized portions.
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Swap some of the all-purpose flour for whole wheat flour for a heartier loaf.
Storage/Reheating
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To store: Let loaves cool fully. Wrap in foil or store in an airtight container at room temperature for up to 2 days.
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To freeze: Wrap tightly in plastic wrap and foil. Freeze up to 2–3 months. Thaw overnight before reheating.
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To reheat: Place in a 325–350 °F oven for about 10 minutes. Avoid microwaving to maintain a crisp crust.
FAQs
How do I know when the dough has risen enough for the first rise?
It should double in volume and hold a slight indentation when gently pressed with a fingertip.
Can I make this bread without eggs in the dough?
Yes, but the texture will be less rich and tender. Eggs contribute to a softer, enriched crumb.
Is it necessary to let it rise a second time before baking?
Yes, the second rise helps the dough relax after shaping and ensures a better oven spring.
Can I shape the loaves differently (e.g., braid or wreath)?
Absolutely. The twist is traditional for visual appeal, but braids or rings work just as well.
What’s the best way to serve this bread?
Slice and serve warm with soups, dips like hummus or labneh, or enjoy toasted with butter.
My filling oozed out while rolling — what went wrong?
Too much oil or spreading too close to the edge can cause this. Leave a border and reduce oil slightly.
Can I use self-rising flour instead of all-purpose?
No. Self-rising flour has leavening agents that will affect the texture and flavor. Stick with all-purpose.
What if I don’t have access to za’atar?
Make a homemade blend with dried thyme, sumac, sesame seeds, and a bit of salt.
Can I make smaller loaves or buns?
Yes, divide the dough after the first rise and shape into smaller portions. Reduce baking time as needed.
How long does the bread stay fresh?
It’s best within 1–2 days. For longer storage, freeze and reheat as needed.
Conclusion
Za’atar Swirl Bread blends the rich, tender texture of homemade dough with the bold, aromatic flavors of Middle Eastern spices. With its beautiful presentation and satisfying flavor, this bread is ideal for both everyday enjoyment and special occasions. Whether served warm from the oven, toasted with toppings, or shared as part of a meal, it brings a unique and delicious twist to your baking repertoire.
Za’atar Swirl Bread
Za’atar Swirl Bread is a soft, fluffy loaf filled with fragrant za’atar spice blend and olive oil, rolled into a beautiful swirl. It’s a savory, aromatic bread perfect for snacking, dipping, or serving alongside meals.
- Prep Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 1 cup warm water (about 110°F)
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 2 ½ to 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons olive oil (plus more for greasing and brushing)
- ½ cup za’atar
- ¼ cup olive oil (for filling)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- In a mixing bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Add olive oil and salt, then gradually mix in flour until a soft dough forms.
- Knead the dough for about 8–10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 375°F (190°C). Line a baking sheet or grease a loaf pan.
- Roll the dough into a rectangle on a lightly floured surface.
- Mix za’atar with ¼ cup olive oil and spread evenly over the dough, leaving a small border.
- Roll the dough tightly from the long side to form a log.
- Place the log on the baking sheet or into a loaf pan. Cover and let rise for 20–30 minutes.
- Beat egg with 1 tablespoon of water and brush over the top of the loaf.
- Bake for 30–35 minutes, until golden brown and cooked through.
- Cool slightly before slicing and serving.
Notes
- Use high-quality za’atar for the best flavor.
- The bread can be shaped into a loaf, braid, or buns.
- Leftovers can be stored at room temperature for up to 2 days or frozen.
- Serve with labneh, hummus, or olive oil for dipping.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
