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Lior Lev Sercarz
In a mixer fitted with a dough hook knead all the ingredients (except the za'atar and finishing oil) for about 6 minutes, until you obtain a smooth dough. You can of course knead it by hand as well.
Place in a lightly greased bowl, cover and set aside to proof for 2 hours.
You can prepare the dough the day before and place it in the refrigerator after the kneading is done. If you are using a dough made ahead, please take it out of the fridge 2 hours before you plan to grill it.
Divide the dough into 20 equal balls and place them on a lightly floured surface or tray. Cover with a kitchen towel and let proof for one hour.
Preheat the grill to high.
Using a rolling pin flatten each ball dough to about a 1/4 inch thick disk. Cook the pita on the grill for about 2 minutes on each side. Remove from the grill and brush the top with a mixture of za'atar and olive oil.
I like to stack them to keep them warm.
• Add 15 grams of za'atar into the dough while kneading.
• Spread grated tomatoes on top and sprinkle with our Parmesan Garlic Salt.