Easy Mediterranean flatbread
This easy Mediterranean flatbread turns a simple pita into something special in just 20 minutes. The secret is za’atar, a Middle Eastern spice blend of dried herbs, tangy sumac, and toasted sesame seeds. Mixed with olive oil and warmed onto the bread in a skillet, it turns bold, nutty, and bright, filling your kitchen with the best aroma.
Enjoy it plain with just the za’atar and olive oil, or top it with crumbled vegan feta, juicy cherry tomatoes, kalamata olives, crisp cucumber, and fresh mint for a fresh, colorful version. Either way, it’s best eaten warm, straight from the pan.
Preparation Time: 20 minutesIngredients
For the flatbread
- 4 pita breads
For the za’atar topping
- 0.5 cup za’atar spice blend
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more as needed
Optional toppings
- cherry tomatoes, halved
- cucumber, sliced
- kalamata olives, sliced
- fresh mint leaves, chopped
- vegan feta, crumbled
Preparation
- Make the Za’atar Topping: In a small bowl, combine the za’atar spice blend and extra-virgin olive oil. Stir until a thick, spreadable paste forms. If the mixture is too dry, add more olive oil, 1 teaspoon at a time, until it spreads easily.
- Spread the Topping: Spread about one-quarter of the za’atar mixture over each pita with the back of a spoon, leaving a small border, about ½ inch, around the edges. Keep it to a thin, even layer.
- Warm the Pita: Heat a large skillet over medium heat. Place one pita in the skillet, topping side up, and warm for 2–3 minutes, until the bread is warm, the underside is lightly toasted, and the topping is fragrant. Repeat with the remaining pitas.
- Add the Toppings (Optional): For the fresh and loaded version, top each warm pita with crumbled vegan feta, halved cherry tomatoes, cucumber slices, kalamata olives, and chopped fresh mint. Serve warm.
Tips
Taste your za’atar first: Some blends already include a good amount of salt, so taste yours before adding any toppings like feta or olives.
Keep the topping thin: A thin, even layer warms into the bread. Too much oil and za’atar can make the center soggy or let the herbs burn at the edges.
Storage: Store leftover flatbreads in an airtight container at room temperature for up to 2 days. Add any fresh toppings just before serving.
Reheating: Warm them in a dry skillet for a few minutes, just until soft and fragrant again.
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