There are as many za’atar mixes as there are grannies picking the leaves off the land in their native regions throughout the Levant. Like Turkish baharat, curry, and garam masala, every cook has their own “secret” mixture. The za’atar blend is most commonly a combination of dried thyme leaves (different from American thyme), sumac, sesame seeds, and salt. I love adding this zesty spice directly into salads, combining it with nutella in devilishly good pita sandwiches. adding it to yoghurt, and applying it in on pita chips. —NakedBeet
olive oil (you don't need to use your finest here)
small bag of pita bread (thinnest you can find) whole wheat or plain
za'atar spice mix (I prefer the forest green one)
Lightly brush oil on the inside of each pita, and while still moist, coat generously with za’atar. If they’re thin pitas, work quickly to prevent them from drying out and cut them with kitchen scissors before they bake.
On a grill pan, line up your chips or whole pita rounds and bake for 5-6 minutes. On a grill, the bottoms will get better toasting too, but if you only have a cookie sheet, that would be fine, too. Coating the pan with aluminum foil is optional, but it will make for quicker clean-up.