Cast Iron

Skillet Bread with Za'atar

March 20, 2016
3 Ratings
Photo by Vanessa Larson
  • Makes 1 10" Round Loaf
Author Notes

I first came up with the idea for skillet bread from a recipe on Sweet Paul Magazine's Facebook page. I played around with the recipe and made it my own. This simple bread develops a crunchy bottom from cooking in a greased cast iron skillet and is topped with olive oil, za'atar and Maldon salt. Za'atar is a Middle Eastern spice blend of sesame seeds, herbs and sumac, and it is the perfect topping for this skillet bread. The result is an herby, savory bread that won't last long after you pull it out of the oven. —Vanessa Larson

What You'll Need
  • Skillet Bread with Za'atar
  • 1 tablespoon active dry yeast
  • 1 tablespoon maple syrup
  • 1 cup lukewarm water
  • 1.5 cups cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 tablespoon za'atar (recipe below)
  • 1 teaspoon Maldon sea salt or other flaky sea salt
  • Za'atar
  • 2 tablespoons dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon sumac
  • 1 tablespoon white sesame seeds
  • 1 teaspoon sea salt
  1. Skillet Bread with Za'atar
  2. Combine 1/3 cup lukewarm water, yeast and maple syrup in a small bowl and set aside. Let sit until yeast has activated and mixture is bubbly and doubled in size.
  3. In large bowl, mix flours and 1 tsp salt. Add in the yeast mixture and remaining 2/3 cup water. Mix in 4 tbsp olive oil.
  4. Knead dough until it comes together and is smooth. Place in clean bowl and cover with a clean dish towel. Let sit someplace warm until doubled in size, about 1 hour.
  5. Grease a 10" cast iron skillet with 1 tbps olive oil. Punch dough down and shape into ball. Place in skillet and cover with clean dish towel. Let rise 1 hour.
  6. Preheat oven to 450. Score the dough with a sharp knife to create a cross pattern on the top. Drizzle with remaining 1 tbsp olive oil. Sprinkle with za'atar and maldon salt.
  7. Bake in oven until golden brown and cooked through, about 20-25 minutes.
  1. Za'atar
  2. Mix all the ingredients together. Keep in an airtight container in a cool, dark spot.

See what other Food52ers are saying.

1 Review

Angela Z. January 22, 2021
Made this today. Delicious. I did the first rise overnight since it is cold here. I recommend a damp towel for the second rise. I will try adding (non-diastatic) malt for an extra kick. Thanks agai.