Pita Bread is Essential to Many Dishes
Pita bread is more than just a side — it’s part of the eating experience. Tear a piece, scoop up lamb kofta, add a bit of salad or dip, and you’ve got the perfect bite. I love brushing pita with olive oil and za’atar before warming it, as the herb and sesame blend adds fragrance and crunch. I first came across this trick in a bakery in Tunis, where stacks of warm flatbreads were sold straight from the oven with the scent of za’atar filling the air.
If you’d like to see how bread fits into a full spread of kofta recipes and sides, everything is included in my complete African lamb koftas guide. This recipes uses shop bought pita breads, if you want to make them yourself, please go to our home made fluffy pita bread recipe.
The Role of Za’atar in Flatbreads
Za’atar is a spice blend of thyme, sumac, and sesame seeds. When sprinkled onto pita with olive oil, it creates a crisp, aromatic topping that elevates plain bread into something special. The sharpness of the sumac balances the richness of lamb, while sesame seeds give a nutty crunch. It’s a small touch that makes a big difference.
If you’re curious about other seasoning ideas, I’ve written a full spice blends and flavourings guide that’s full of inspiration.
Ingredients for Warm Pita Bread with Za’atar
- 4 pita breads
- 2 tbsp olive oil
- 2 tbsp za’atar spice blend
- Pinch of sea salt
How to Make Warm Pita Bread with Za’atar
Heat the oven to 200°C (fan 180°C). Place pita breads on a tray. Brush each with olive oil and sprinkle with za’atar and a pinch of salt. Bake for 5 minutes until warmed through and slightly crisp at the edges.
Alternatively, warm them on a hot dry pan for 1–2 minutes per side after brushing with oil and za’atar. Serve immediately with lamb koftas and dips.
Cooking Technique Explained: Warming Pita Properly
The key is gentle heat. If the oven is too hot or the bread is left in too long, pita dries out and becomes brittle. Five minutes is enough to soften and lightly crisp the bread without losing flexibility. For a more rustic option, you can char the bread briefly over an open flame, giving smoky edges. If you like flatbread-style sides, try my chargrilled koftas with flatbreads.
What to Serve with Warm Pita Bread
Pita is best paired with dips and relishes. A spoonful of garlic yoghurt or tomato and onion relish works perfectly. I also like using it to scoop up baked koftas with chickpeas.
Wine and Beer Pairings for Za’atar Pita
The herbs and sesame in za’atar pair well with aromatic wines. A Sauvignon Blanc with grassy notes works beautifully, while a Viognier adds floral richness. For beer, a pale ale echoes the herbal flavours, while a crisp lager provides refreshment between bites.
FAQs about Warm Pita Bread with Za’atar
Can I make pita bread from scratch?
Yes, homemade pita is delicious. Bake it hot so it puffs. For a guide on flatbreads, see my chargrilled lamb kofta recipe.
Can I use other spice blends instead of za’atar?
Yes, dukkah or ras el hanout also work well. Adjust to taste.
Can pita be reheated more than once?
It’s best served fresh, but you can reheat once. Wrap in foil and warm in a 160°C oven for 5 minutes.
Is pita bread gluten-free?
No, it’s wheat-based. For a gluten-free alternative, serve koftas with corn tortillas or gluten-free flatbreads.
Tips for Success with Za’atar Pita
Don’t overload with oil, as the bread can become soggy. Just a light brush is enough. Always serve warm, as the flavours of za’atar release fully when heated.
Storage and Reheating Pita Bread
Store baked pita in an airtight bag for up to 2 days. Reheat wrapped in foil for 5 minutes in the oven or briefly on a hot pan.
Warm Pita Bread with Za’atar
Ingredients
- 4 Pita bread
- 2 tbsp Olive oil extra virgin
- 2 tbsp Za'atar spice blend
- 1 pinch Sea salt
Instructions
- Heat the oven to 200°C (fan 180°C). Place pita breads on a tray. Brush each with olive oil and sprinkle with za’atar and a pinch of salt. Bake for 5 minutes until warmed through and slightly crisp at the edges.
- Alternatively, warm them on a hot dry pan for 1–2 minutes per side after brushing with oil and za’atar. Serve immediately with lamb koftas and dips.