Zaatar and Olive Challah
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Zaatar and Olive Challah
This savory challah made with olive oil and flavored with Zaatar, it goes really well with Hummus.
Times
- Prep Time : 2 hour
- Cook Time : 40 min
- Ready Time : 2 hour, 40 min
Servings
Ingredients
- 1 packet active dry yeast
- 2 cups whole wheat flour
- 13/4 cup all purpose flour
- 3/4 cup warm water
- 2 large eggs, plus 1 egg for glaze
- 1/2 cup extra virgin olive oil
- 1/4 cup Sugar
- 11/2 teaspoons salt
- 1/4 cup coarsley chopped olives (Kalamata or green)
- 1 tablespoon zaatar
Directions
Preparation
1 In the bowl of a food processor with a dough blade combine the yeast and 3/4 cup of all-purpose. Add the warm water and pulse until smooth. Let the flour and yeast mixture stand, uncovered, for 10 to 15 minutes, until the mixture is foamy.
2 Add the eggs, oil, sugar and salt, pulse until smooth. Add the whole wheat and remaining all-purpose flour, and pulse, until the liquid ingredients are incorporated and the dough holds together in a ball.
3 Run the processor for 5 more minutes to knead, if it looks too sticky, sprinkle with more flour.
4 Place the kneaded dough into a large clean ziplock bag greased and sprinkled with flour and place in a warm, draft-free spot. Allow the dough to rise until at least doubled, about 1-1/2 to 2 hours.
5 Punch down the dough. Place the dough onto a lightly floured work surface, and pat into a large rectangle. Sprinkle evenly with the zaatar and olives. Fold the dough in thirds, and then in half to contain the seasonings, then knead until the zaatar and olives are well integrated.
6 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.
7 Roll and shape the dough pieces with your hands to form “snakes” or “ropes” of even thickness and length. (The 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.)
8 Once shaped as desired, cover with plastic wrap and allow to rise until doubled, about 11/2 hours.
9 preheat the oven to 350° F. Prepare the egg wash by beating together 1 egg and 1 to 2 teaspoons of water. Using a pasty brush, evenly brush the loaves and/or rolls with the egg wash.
10 Bake the breads in the preheated oven, until the loaves or rolls are well browned and glossy, and make a hollow sound when tapped. Bake rolls for approximately 15 to 20 minutes, small challahs for 30 to 35 minutes, and large challah for 40 to 45 minutes.
Special instructions
This savory challah made with olive oil and flavored with Zaatar, it goes really well with Hummus.
Tags
About Tamar Genger MA, RD
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10 Responses to Zaatar and Olive Challah
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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What happened to the bone in flonken? That’s how you used to it. When did you start using osem beef mix?
Has anyone tried this in a bread machine?
where I can find the zaatar or can I substitute this herb?
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.
Wow, just made this challah. It is really good. Can’t wait ti serve it tonight! Thanks Tamar
This sounds great! I am Syrian and i was wondering if you could put up a recipe for zataar bread. Thanks again!
I will look into it, I love to cover it on pita chips, but is there a specific bread Syrian’s make?
I am not Syrian, moreover, Ashkenazi, but I LOVE Za’atar. Always bring it from Israel and this is my favorite Challah recipe
Can I use all whole wheat flour, or is it necessary to use both regular and whole wheat?
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.