Pita with Za'atar

Pita with Zaatar

The Spruce / Stephanie Goldfinger

Prep: 5 mins
Cook: 8 mins
Total: 13 mins
Servings: 10 servings
Nutrition Facts (per serving)
166 Calories
6g Fat
24g Carbs
4g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 166
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 260mg 11%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 4g
Vitamin C 0mg 0%
Calcium 43mg 3%
Iron 1mg 8%
Potassium 61mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pita bread topped with za'atar is a popular Middle Eastern snack; it's called manakish za’atar in Lebanon. The traditional way of preparing it is to top the unbaked pita loaves with za’atar but you don’t need to bake your own yeasted pita bread to enjoy this. This recipe is a fast and easy shortcut version with ready-made pita and a definite must-try. 

The size of the pita breads does not matter, you can use large or small ones, as long as they have pockets so you can slice them open to generously brush both sides with the za’atar and oil mixture. It’s also up to you whether you use regular white pita or whole-wheat pita. For a gluten-free pita with za’atar, use gluten-free pita breads. In a pinch, you can also use naan or other flatbreads, although they don’t have pockets, which means less za’atar topping. 

For the za’atar mixture, you can use it ready-made or make your own. Depending on the size of the pita breads and your personal preference, use more za’atar and olive oil for a thick coating. Go easy on adding more salt though. Za’atar mixtures usually contain salt, so make sure to taste it before adding more. 

Because za’atar spice mix absorbs a good amount of oil, the topping can be a bit dry, so be generous with the olive oil. Another option to moisten the za’atar topping is to sprinkle it with finely crumbled feta cheese before baking. Adding feta is also a nice flavor variation.

The pita bread topped with za’atar is best served warm straight from the oven. The bread hardens once it cools. It is still perfectly edible; it just becomes a bit chewy.

Serve the pita bread on its own, cut into wedges, or with extra-virgin olive oil for dipping on the side. You can also cut the pita bread into bite-sized pieces and serve them as seasoned pita chips. For a light summer meal, serve it with a Greek salad or with a Middle Eastern or Turkish red lentil soup. Pita with za’atar is also a good addition to a mezze meal.


  • 5 pita breads

  • 4 tablespoons olive oil

  • 2 tablespoons za'atar

  • 1 pinch salt, optional

Steps to Make It

  1. Gather the ingredients.

    Pita with Zaatar ingredients

    The Spruce / Stephanie Goldfinger

  2. Preheat oven to 375 F. Slice pita open so that one side is smooth and the other side is rough. Place open pita rounds with the rough side up on a cookie sheet.

    sliced open pita bread

    The Spruce / Stephanie Goldfinger

  3. Mix oil and za'atar in a small bowl. A pinch of salt can be added if desired.

    zaatar and oil mix

    The Spruce / Stephanie Goldfinger

  4. Brush the rough side of the pita rounds with the za'atar and oil mix.

    zaatar and oil mix on top of pita bread

    The Spruce / Stephanie Goldfinger

  5. Toast the pita with za'atar for approximately 6 to 8 minutes or until just lightly browned.

    Pita with Zaatar

    The Spruce / Stephanie Goldfinger