Za’atar crackers

Prep 50 min
Total 3 hours 35 min
Plus Serves: 4

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1 1/2 cups
all-purpose flour, (212 g)
1 1/2 cups
whole-wheat flour, (200 g)
1/2 cup
za'atar, (65 g)
1/2 tsp
2/3 cup
cold unsalted butter, cut into cubes (150 g)
1 cup
cold water
1 tbsp
1 1/2 tsp
flaky sea salt, such as Maldon


  • STIR flours with za’atar and salt in a large bowl. Using your fingers, work butter into the flour until it becomes crumbly. Gradually add water, while stirring with a fork, until dough starts to come together. You may not need to use all of it. Divide dough into 4 portions and flatten into 5 × 2-in. rectangular bars. Wrap in plastic wrap and refrigerate at least 2 hours.
  • PREHEAT oven to 400F. Line 2 large baking sheets with parchment. On a lightly floured counter, roll 1 bar of dough into a long rectangle, about 12 × 16 in. Dough will be very thin. Transfer to cookie sheet and prick all over with a fork. Beat egg with water, then lightly brush over dough. Sprinkle with salt.
  • BAKE in centre of oven until crisp, 7 min. Flip and continue baking, 4 to 5 min. Repeat with remaining dough. Let crackers cool, then break into large long pieces.


Calories 119, Protein 3 g, Carbohydrates 13 g, Fat 7 g, Fibre 2 g, Sodium 207 mg.

Make-Ahead Tip

Dough can be made up to 2 days ahead. Keep refrigerated.

Storage Tip

Crackers will keep well in a covered container at room temperature, up to 1 week.

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