Homemade Pita w/ Fattoush Salad

DSC_0254I honestly do not know a whole lot about Middle Eastern cooking, but I can tell you that I am always fascinated by it. I seriously can’t get enough of the entire Persian-style spread because it is always deliciously healthy and super flavorful. Normally, the cuisine consists of dishes that are prepared with herbs, vegetables, and rice along with meat, lamb, chicken or fish. Fresh herbs and vegetables are the main ingredients and make almost every meal especially wholesome. The traditional spreads, also called Meze, typically include one of my favorite salads I have ever tasted, Fattoush. Fattoush is a simple veggie salad (think tomato, cucumber and romaine) w/ a classic zesty spice and toasted pita bread crisps. The spice that I am referring to is called “Za’atar”, which isn’t very accessible in local grocery stores but can be made effortlessly right in your own home. My dear friend, whom happens to be Persian, told me her secret to homemade Za’atar and I have forever kept it on the forefront of my spice rack since she divulged her classified blend (which I will share with you shortly, you’re welcome). Za’atar is a classic blend of sumac, dried thyme and toasted sesame seeds. Sumac, though, is the ingredient that is most difficult to get a hold of. I couldn’t find it at Ralphs but had good luck at Whole Foods. (Trader Joe’s just came out with a exotic spice pack that includes one with Sumac! Yay for TJ’s!) Whole Foods sells the organic sumac and they also sell the already-made Za’atar blend, if you would like to go that route. Just wait until you try this magical spice concoction. It lends this tangy and herby flavor that you can not get from anything else (trust me I tried to find sumac substitutes all over the inter-web). I now have officially become obsessed with Za’atar and put it on almost everything; my avocado toasts, egg scrambles, hummus dips, and in lots of salads and vinaigrettes. You should also know, the following homemade pita bread recipe is not at all difficult to prepare and can be made in just 40 minutes flat! Not only can you taste the difference between homemade pita bread and store-bought pita, but you can actually see it! It puffs up perfectly and serves as an impeccable vessel for this salad or anything else you can imagine to be wrapped in it’s amazingness. I hope that this dish finds you in good company because it makes a lot and can serve up to eight people. Enjoy my friends! 














Homemade Pita w/ Fattoush Salad

Serves 8

Write a review


Total Time
1 hr

Total Time
1 hr

For the Homemade Za’atar
  1. 1/4 cup sumac
  2. 1/4 cup toasted white sesame seeds
  3. 2 TBSP dried thyme
  4. 1 TBSP dried oregano
For the Homemade Pita
  1. 2 tsp active dry yeast
  2. 1 cup luke-warm water (not too hot)
  3. 2.5 cups flour, plus more for dusting
  4. 2 tsp sea salt
  5. 1 tsp extra-virgin olive oil, plus more for bowl
Fattoush Vinaigrette
  1. 1/3 cup extra-virgin olive oil
  2. zest and juice of 1 large lemon
  3. 1 tsp honey
  4. 3 garlic cloves, minced
  5. 1 tsp salt
  6. 1 tsp pepper
For the Fattoush Salad
  1. 1 cucumber, chopped
  2. 3 tomatoes on the vine, chopped in small quarters
  3. 1 red bell pepper, chopped, stem and rib removed
  4. 1 green bell pepper, chopped, stem and rib removed
  5. 1/2 small red onion, finely diced
  6. 3 green onions, green and white parts, sliced thin
  7. 1 bunch mint, finely chopped
  8. 1 bunch parsley, finely chopped
  9. 2 cups romaine (1 bunch), shredded
For the Homemade Za’atar
  1. Combine all the ingredients in a small bowl. Store in an empty and clean spice canister or glass jar. Set aside.
For the Homemade Pita
  1. In a large glass bowl, combine the yeast with water. Let sit for 5 minutes to dissolve. Add the flour, salt, and olive oil and stir until a scrappy dough is formed. Sprinkle some flour on a clean work surface and turn out the dough. Knead the dough for 5 minutes until the dough is smooth (add more flour as needed to keep the dough from sticking to the surface or to your hands, careful not to work with too much flour, the less the better). Form the dough into a round disc.
  2. In another large glass bowl (or clean the one you just used), spread about 1 tsp of olive oil around the sides of the bowl with your fingers, making sure to go all the way up the sides. Add the dough ball to the bowl and toss the dough so that it is lightly coated with oil on all sides. Cover the bowl with a dish towel or plastic wrap and let it rise anywhere from 30 minutes-1 hour or overnight in the fridge (it should double in size)* (see note).
  3. After it has risen, deflate the dough and turn it out to a lightly floured work surface again. Divide the dough into 8 equal parts and flatten each piece into a round disk. Using a rolling pin, roll each of the 8 discs into thin circles (about 8″ wide and 1/4 inch thick). They won’t roll out to perfect circles and this ok, it looks more rustic anyways. Sprinkle with more flour if the pieces start to stick. Heat a lightly oiled cast-iron skillet over medium-high heat. Lay a rolled-out pita piece onto skillet and cook for 30 seconds or until small bubbles start to form. Flip and cook 1-2 minutes on the other side. Flip again and cook another 1-2 minutes. The pita will start to puff up and visible char marks will show. Remove the pita from the heat and keep covered with a dishtowel until all the remaining pitas are cooked.
For the Fattoush Vinaigrette
  1. Mix all the ingredients in a small bowl and whisk well to combine. Set aside.
For the Fattoush Salad
  1. Combine all the ingredients in a large bowl and mix well to combine. Pour the vinaigrette over the salad and mix well. Lastly, sprinkle the homemade Za’atar over the top of the salad (about 2 TBSP). Serve the salad in the homemade pitas immediately. Enjoy!
  1. I let my pita dough sit in the fridge overnight because I think the flavors develop so much better, but if you are short on time, allowing the dough to rise after 30 minutes to an hour should do the trick.
  2. This salad can be made up to a day ahead of time and stores nicely in an air-tight container in the fridge for a few days.
  3. Store the pita breads in a ziplock bag for up to 4 days in the fridge. Reheat in conventional or toaster oven.
HONEYED HOME http://www.honeyedhome.com/

One Response to "Homemade Pita w/ Fattoush Salad"

Add Comment
  1. Christina Gee (Kuno)

    21 June, 2014 at 2:42 am

    Michelle, just made the home made pita with Fattoush Salad and it was amazing! We also grilled some lamb and added some greek yogurt and it was to die for. My hubby said this is one that we can have again and that is saying something! Love your blog and keep up the good work!


Submit a comment

Your email address will not be published. Required fields are marked *