Flatbread with yogurt and fresh za’atar oil

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Recipe by Damaris Beems Course: apetizer, starter, StarterCuisine: Arabic, Middle East




Cooking time


Flavor the oil


Total time



Flabread is a delicious and rewarding substitute for bread. It’s fluffy, it’s tasty, it’s something else. And a dot of yogurt topped with ‘fresh za’atar’ turns it into something festive.. And those red speckles? That’s a little sumac to top it off.


  • Za’atar oil
  • 2 bouquets 2 fresh oregano

  • 500 ml 500 olive oil

  • 2 table spoon 2 sumac

  • 2 2 organic lemons

  • Flatbread
  • 250 gram 250 flour

  • 1 package 1 Baking powder

  • 250 ml 250 plant based yogurt

  • 0,5 table spoon 0,5 sugar

  • salt to taste

  • optioneel 2 table spoon optioneel 2 dried za’atar

  • 500 ml 500 sunflower oil

  • Topping
  • 100 ml 100 vegetable greek yogurt

  • sumac for garnish

Cooking time

  • This is best done a day in advance: wash the oregano well, pick the leaves from the stems and put them in a clean pot. Add the oil and the lemons you cut into strips. Add 2 tablespoons of sumac and some salt. Close the jar and let everything work together.
  • Mix all the ingredients for the flatbread. Then turn balls the size of a large marble.
    Put some flour on your work surface and on your rolling pin and roll out the balls into flat small pancakes. Not too thin.
    Heat the sunflower oil in the pan and now brown your flatbreads on both sides in a few minutes.
  • To serve, put a scoop of yogurt on the flatbread and on top of that a spoonful of your fresh za’ater. And then you sprinkle some sumac over it. For the taste and because it looks nice.

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