Airy, crispy Lebanese bulgur bread with za’atar

Recipe by Damaris Beems
0.0 from 0 votes
Course: BreadCuisine: Arabic, Lebanese




Cooking time


Resting time


Total time



I’m not a bread eater. I don’t really like bread. With the exception of a warm crispy ‘kaak’ and this bulgur bread. This is really exactly what I’m looking for in a loaf of bread. My eyes widened, my head nodded approvingly, I was in my own delicious world full of taste sensation for a few minutes before I realised again that I was sitting at the table with others. That kind of bread.


  • 160 gram cooked bulgur

  • 500 gram flour

  • pinch salt

  • pinch sugar

  • 7 gram dry yeast

  • 6 table spoons olive oil

  • 3 table spoons za’atar


  • Boil the bulgur. Drain it very well and let it cool down a bit. Take a bowl and brush it with olive oil. Mix the flour, yeast, salt, sugar and bulgur well in another bowl. Then add 350 ml of warm water. Knead it through. It’s sticky and moist. That how it’s supposed to be. Keep kneading well, about 10 minutes. Then make a ball and place it in the greased bowl. Cover with plastic and put it in a warm place – near a heater for example – to rest for an hour.
  • Take a large baking tray and grease it well with oil or cover it with baking paper. Knead the dough well and then divide it in one piece over the entire baking tray. Push it well into all corners. Cover the plate again with plastic wrap and let the dough rest for half an hour. Preheat the oven to 220 degrees.
  • Remove the foil from the baking tray and press well into the dough with your finger. Every few centimeters press a hole in the dough with a finger. You can feel the bottom. Then divide the za’atar over the dough and put the bread in the oven for 20-30 minutes. See for yourself whether you think it is good after 20 minutes or only after 30 minutes. It can differ per oven.

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