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72-Hour Fermented Whole Grain Lavash with Za'atar Oil Recipe

72-Hour Fermented Whole Grain Lavash with Za'atar Oil Recipe

Learn how to make authentic homemade lavash with this foolproof recipe featuring a 72-hour cold fermentation for maximum flavor development. The best whole grain flatbread paired with aromatic za'atar oil creates an easy baking recipe perfect for accompanying dips, wraps, or enjoying on its own.
Difficulty:
Advanced
Prep Time:
30 mins (plus 72 hours fermentation)
Cook Time:
4 mins per bread
Serves:
8 flatbreads
An overhead shot of rustic, irregularly shaped lavash flatbreads stacked in gentle layers on a weathered wooden board, with visible charred blisters and air pockets across their golden-brown surfaces. In soft natural window light, the za'atar oil glistens, highlighting the green thyme, sumac's deep red, and sesame seeds scattered atop the breads. A small ceramic bowl of extra za'atar oil sits nearby with a wooden spoon, while scattered whole grains and fresh herbs create a natural border around the composition, emphasizing the bread's artisanal, whole grain character and long fermentation.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">100g bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g active dry yeast (or 30g active sourdough starter)</li><li class="ingredients-single-item">15g honey (or maple syrup for vegan option)</li><li class="ingredients-single-item">300ml cool water (about 18°C)</li><li class="ingredients-single-item">25g olive oil, for the dough</li><li class="ingredients-single-item">For the Za'atar Oil:</li><li class="ingredients-single-item">100ml extra virgin olive oil</li><li class="ingredients-single-item">30g za'atar spice blend (or make your own with dried thyme, sumac, sesame seeds and salt)</li><li class="ingredients-single-item">1 clove garlic, minced (optional)</li><li class="ingredients-single-item">Extra whole wheat flour for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large glass or ceramic bowl for fermentation</li><li class="equipment-single-item">Plastic wrap or damp cloth</li><li class="equipment-single-item">Pizza stone or baking steel (preferred)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by mixing the whole wheat flour, bread flour, and salt in a large bowl. In a separate small bowl, dissolve the yeast (or sourdough starter) and honey in the cool water, then let it sit for 5-10 minutes until slightly bubbly. Using cool water instead of warm is crucial for this recipe as it promotes a slower fermentation that will develop more complex flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of your flour mixture and pour in the yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface. Knead for 8-10 minutes by hand (or 5-6 minutes with a stand mixer) until the dough becomes smooth and elastic. The dough will feel slightly tacky but shouldn't stick to your hands excessively.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a tight ball by pulling the edges underneath. Place in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rest at room temperature (about 21°C) for 1 hour. This initial rise allows the yeast to begin working and the gluten to start developing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>After the hour, perform the first fold: with wet hands, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat until you've folded all four sides. This folding technique strengthens the gluten network without degassing the dough completely. Cover and let rest for another hour at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Perform a second fold following the same technique, then cover the dough and place it in the refrigerator for 72 hours. This extended cold fermentation is where the magic happens—enzymes break down complex carbohydrates, developing deeper flavors while the slow yeast activity improves texture and digestibility.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough is fermenting, prepare your za'atar oil. Combine the olive oil and za'atar spice blend in a small saucepan. If using garlic, add it now. Warm gently over low heat for 5 minutes—this infuses the oil with the herbs' aromatic compounds without burning them. Remove from heat, let cool completely, then transfer to a jar with a tight-fitting lid. The oil can be stored at room temperature for up to a week.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On baking day, remove the dough from the refrigerator and let it warm up for 1-2 hours. Meanwhile, place your pizza stone or baking steel in the oven and preheat to the highest temperature (usually 250-275°C/480-525°F) for at least 45 minutes. The extremely hot surface will create those beautiful blisters and quick rise that characterize authentic lavash.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Divide the dough into 8 equal pieces (about 90g each) and form into smooth balls. Cover them with a slightly damp kitchen towel and let rest for 15 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Working with one piece at a time (keeping others covered), roll the dough on a well-floured surface into a very thin oval or rectangle, about 2mm thick. Don't worry about perfect shapes—rustic, irregular edges are traditional. The dough should be so thin you can almost see through it.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the rolled dough onto the hot stone or steel (a pizza peel or the back of a baking sheet works well). Bake for 2-3 minutes until bubbles form and edges begin to brown, then flip and bake for another 1-2 minutes. The lavash should have beautiful blistered spots but remain mostly flexible, not cracker-like.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>As soon as you remove each lavash from the oven, brush generously with the za'atar oil while still hot. This allows the bread to absorb the flavored oil's aromatic compounds. Stack the lavash on a cloth-lined plate or basket as you go, which helps keep them soft.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm or at room temperature. For the best experience, enjoy the lavash the same day, though they can be stored wrapped in a clean kitchen towel overnight. To refresh the next day, lightly sprinkle with water and warm in a 180°C oven for 2-3 minutes. For longer storage, cool completely, wrap tightly in plastic wrap and freeze for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in 72-Hour Fermented Whole Grain Lavash with Za'atar Oil?

This artisan flatbread uses whole wheat and bread flour, yeast (or sourdough starter), honey, water, olive oil, and salt for the dough. The signature za'atar oil combines extra virgin olive oil with za'atar spice blend (thyme, sumac, sesame seeds) and optional garlic.

How to cook 72-Hour Fermented Whole Grain Lavash with Za'atar Oil at home?

Learn how to cook 72-Hour Fermented Whole Grain Lavash with Za'atar Oil by first preparing a slow-fermented dough that develops over three days in the refrigerator. Then roll each portion paper-thin, bake on an extremely hot stone or steel until blistered (2-3 minutes per side), and immediately brush with aromatic za'atar oil while still hot.

Why is long fermentation important for flatbread recipes?

Long fermentation develops complex flavours as enzymes break down carbohydrates, creating deeper, more nuanced taste. It improves texture, making the bread more digestible and nutritious. The slow process also enhances the bread's aroma and creates that desirable chewy-yet-tender quality in artisan flatbreads.

What can I serve with Middle Eastern za'atar flatbread?

Za'atar flatbread pairs beautifully with hummus, baba ganoush, labneh, or muhammara dips. Use it to scoop up shakshuka, wrap around falafel, or serve alongside grilled meats and salads. It's also delicious torn into pieces as part of a mezze platter with olives, cheeses, and pickled vegetables.

Can I make lavash without a pizza stone or baking steel?

Yes, though results may differ slightly. Use an inverted heavy baking sheet preheated in a very hot oven, or cook in a dry cast iron skillet on the stovetop. For authentic results, ensure your cooking surface is thoroughly preheated to achieve those characteristic blisters and quick rise.

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This initial rise allows the yeast to begin working and the gluten to start developing." }, { "@type": "HowToStep", "name": "First Fold", "text": "After the hour, perform the first fold: with wet hands, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat until you've folded all four sides. This folding technique strengthens the gluten network without degassing the dough completely. Cover and let rest for another hour at room temperature." }, { "@type": "HowToStep", "name": "Cold Fermentation", "text": "Perform a second fold following the same technique, then cover the dough and place it in the refrigerator for 72 hours. This extended cold fermentation is where the magic happens—enzymes break down complex carbohydrates, developing deeper flavors while the slow yeast activity improves texture and digestibility." }, { "@type": "HowToStep", "name": "Prepare Za'atar Oil", "text": "While the dough is fermenting, prepare your za'atar oil. Combine the olive oil and za'atar spice blend in a small saucepan. If using garlic, add it now. Warm gently over low heat for 5 minutes—this infuses the oil with the herbs' aromatic compounds without burning them. Remove from heat, let cool completely, then transfer to a jar with a tight-fitting lid. The oil can be stored at room temperature for up to a week." }, { "@type": "HowToStep", "name": "Prepare for Baking", "text": "On baking day, remove the dough from the refrigerator and let it warm up for 1-2 hours. Meanwhile, place your pizza stone or baking steel in the oven and preheat to the highest temperature (usually 250-275°C/480-525°F) for at least 45 minutes. The extremely hot surface will create those beautiful blisters and quick rise that characterize authentic lavash." }, { "@type": "HowToStep", "name": "Portion Dough", "text": "Divide the dough into 8 equal pieces (about 90g each) and form into smooth balls. Cover them with a slightly damp kitchen towel and let rest for 15 minutes to relax the gluten." }, { "@type": "HowToStep", "name": "Roll Out Dough", "text": "Working with one piece at a time (keeping others covered), roll the dough on a well-floured surface into a very thin oval or rectangle, about 2mm thick. Don't worry about perfect shapes—rustic, irregular edges are traditional. The dough should be so thin you can almost see through it." }, { "@type": "HowToStep", "name": "Bake Lavash", "text": "Carefully transfer the rolled dough onto the hot stone or steel (a pizza peel or the back of a baking sheet works well). Bake for 2-3 minutes until bubbles form and edges begin to brown, then flip and bake for another 1-2 minutes. The lavash should have beautiful blistered spots but remain mostly flexible, not cracker-like." }, { "@type": "HowToStep", "name": "Add Za'atar Oil", "text": "As soon as you remove each lavash from the oven, brush generously with the za'atar oil while still hot. This allows the bread to absorb the flavored oil's aromatic compounds. Stack the lavash on a cloth-lined plate or basket as you go, which helps keep them soft." }, { "@type": "HowToStep", "name": "Serve and Store", "text": "Serve warm or at room temperature. For the best experience, enjoy the lavash the same day, though they can be stored wrapped in a clean kitchen towel overnight. To refresh the next day, lightly sprinkle with water and warm in a 180°C oven for 2-3 minutes. For longer storage, cool completely, wrap tightly in plastic wrap and freeze for up to 3 months." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Sarah Martinez", "datePublished": "2024-05-29", "reviewBody": "The 72-hour fermentation is absolutely worth the wait! This lavash has a complex, tangy flavor that's impossible to achieve with quick recipes. The za'atar oil is the perfect finishing touch.", "name": "Amazing depth of flavor!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amit Patel", "datePublished": "2024-05-25", "reviewBody": "I've made many flatbreads before but this recipe produces the perfect texture - chewy inside with crispy blistered spots. The whole grain flour adds wonderful nutty notes that complement the za'atar beautifully.", "name": "Perfect texture—chewy yet crisp!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Fatima Al-Sayegh", "datePublished": "2024-06-01", "reviewBody": "As someone who grew up eating authentic lavash, I can confirm this recipe is the real deal! The long fermentation creates that authentic flavor I remember from childhood. My whole family was impressed!", "name": "Best flatbread I've ever made!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-05-28", "reviewBody": "Made these for a dinner party and they were the star of the show! Guests couldn't believe they were homemade. I served them with hummus and baba ganoush. Will definitely make again.", "name": "Dinner party showstopper!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrova", "datePublished": "2024-05-30", "reviewBody": "I made a double batch and froze half - they freeze beautifully! The za'atar oil transforms simple flatbread into something extraordinary. Much better than anything I can buy at local bakeries.", "name": "Better than bakery flatbreads!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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