Earthy, briny, and deeply aromatic—this Za’atar and Olive Challah is a Mediterranean-inspired twist on the classic loaf. It’s essentially built for dipping; pair it with hummus, olive oil, or this Israeli Bread Dipping oil for the ultimate savory Shabbat meal.
Zaatar and Olive Challah
Servings
1 Servings
Ingredients
- 1 packet active dry yeast
- 1¾ cup all-purpose flour
- ¾ cup warm water
- 3 eggs
- ½ cup extra virgin olive oil
- ¼ cup sugar
- 1½ teaspoons salt
- 2 cups whole wheat flour
- ¼ cup coarsely chopped olives kalamata or green
- 1 tablespoon Jamie Geller Za’atar
Instructions
- In the bowl of a food processor, fitted with a dough blade, combine yeast and ¾ cup of flour. Add warm water and pulse until smooth. Let flour mixture stand, uncovered, for 10 to 15 minutes, until the mixture is foamy.
- Add 2 eggs, oil, sugar, and salt; pulse until smooth. Add the remaining flours and pulse until all ingredients are incorporated and the dough holds together in a ball.
- Knead in the processor for 5 minutes more. If it looks too sticky, sprinkle with more flour.
- Grease and lightly flour a large resealable bag. Place kneaded dough inside and place in a warm, draft-free spot. Rise for 1½ to 2 hours, until dough doubles in size.
- Once dough rises, punch it down, place onto a lightly floured work surface, and pat into a large rectangle. Evenly sprinkle za’atar and olives over the surface of dough. Fold dough in thirds, and then in half to trap the seasonings inside, then knead until za’atar and olives are well integrated.
- Line 1 or 2 baking sheets with parchment paper. For 1 large braided challah, divide the dough into 3 equal pieces. For 2 smaller challahs, divide the dough into 6 equal pieces. For rolls, divide the dough into 10 to 12 pieces.
- Roll and shape dough with your hands to form even ropes. Ropes should be about 10 to 12 inches long for a large challah, 8 inches long for smaller challahs, and 4 to 5 inches long for rolls.
- Once shaped, cover dough with plastic wrap. Let dough rise for 1½ hours, until doubled in size.
- Preheat oven to 350°F. Beat together 1 egg and 1 to 2 teaspoons of water to make an egg wash. Using a pasty brush, evenly brush the loaves and/or rolls with the egg wash.
- Bake in a 350°F oven, until the loaves or rolls are well browned and glossy and make a hollow sound when tapped. Bake 15 to 20 minutes for rolls, 30 to 35 minutes for small challahs, and 40 to 45 minutes for a large challah. Remove from oven and cool before serving.
Yes for sure. Just knead well
If I can’t use a food processor, can I make the dough by hand?
According to conversion charts you should multiply the dry by 3, so you would need .75 ounces.
I like to use the fresh yeast 2 oz. bars, what would be the appropriate measurement to use for this heavenly sounding recipe?
This recipe looks and sounds ABSOLUTELY WONDERFUL…right up my taste bud alley! Can’t wait to give it a go! Thanks!
I am not Syrian, moreover, Ashkenazi, but I LOVE Za’atar. Always bring it from Israel and this is my favorite Challah recipe
You can certainly try it. It is a matter of personal taste, but I find that no one in my family likes when I make any challah all whole wheat so I usually do half and half.
Can I use all whole wheat flour, or is it necessary to use both regular and whole wheat?
I will look into it, I love to cover it on pita chips, but is there a specific bread Syrian’s make?
This sounds great! I am Syrian and i was wondering if you could put up a recipe for zataar bread. Thanks again!
Wow, just made this challah. It is really good. Can’t wait ti serve it tonight! Thanks Tamar
Zaatar is a middle eastern spice you can find at many kosher markets or Israeli stores. If you don’t have that by you it is very hard to duplicate, but you can try a blend of oregano and sesame seeds.
where I can find the zaatar or can I substitute this herb?
Has anyone tried this in a bread machine?
What happened to the bone in flonken? That’s how you used to it. When did you start using osem beef mix?