Za’atar is one of my favorite ingredients to use when cooking. I roast potatoes with it and chicken, too. So it was only a matter of time until I found a way to make a za’atar-flavored challah.
I don’t make my own za’atar, but rather buy it in bulk whenever I am in Israel. You can either buy za’atar at a Middle Eastern or specialty spice store, at Trader Joe’s, or make your own. Za’atar is traditionally made with a mix of oregano, sesame seeds, sumac and salt. I actually chose to add extra sumac in this recipe because the za’atar mix I bought didn’t have a strong flavor, but you can leave that out if you prefer.
To ensure your za’atar stays as fresh as possible, it’s recommended to purchase it in small batches and/or store it in the fridge. You can read more about za’atar storage here.
This challah has a lovely, subtle flavor that is perfect with a savory meal. I would serve this challah with hummus, tahini and baba ganoush for a lovely start to Shabbat dinner.
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
Note: The challah dough needs to rise for 3 hours, and then an additional 45-60 minutes.
Savory Za’atar Challah
This Middle Eastern herby, earthy spice blend is the perfect pairing with challah.
- Total Time: 4 hours 55 minutes
- Yield: 2 loaves
Ingredients
- 1 ½ Tbsp dry active yeast
- 1 tsp sugar
- 1 ¼ cup lukewarm water
- 4 ½ cups of all-purpose, unbleached flour (preferably King Arthur flour)
- ½ Tbsp salt
- 2 Tbsp za’atar
- 1 tsp sumac
- 1 tsp jarred chopped garlic
- ¼ cup vegetable oil
- ¾ cup sugar
- 2 eggs
- 2 egg yolks
- 1 tsp water
- additional za’atar, sesame seeds and thick sea salt, for sprinkling
Instructions
- In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.
- In a large bowl or stand mixer fitted with the whisk attachment, mix together 1½ cups flour, salt, za’atar, sumac, garlic and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
- Add another 1 cup of flour and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
- Add another 1½- 2 cups of mixed flour, mixing thoroughly and then remove from bowl and place on a floured surface. Knead remaining ½ cup flour into dough, continuing to knead for around 5 minutes.
- Place dough in a greased bowl and cover with damp towel. Allow to rise at least around 3 hours, punching down at least once if possible.
- Preheat oven to 350°F. Braid challah into desired shape. Allow challah to rise another 45-60 minutes, or until you can see the size has grown and challah seems light. This step is very important to ensure a light and fluffy challah.
- In a small bowl beat 2 egg yolks with 1 tsp water.
- Brush egg wash liberally over challah. Sprinkle with additional za’atar, sesame seeds and thick sea salt.
- If making one large challah, bake around 27-28 minutes; if making two smaller challahs, bake 24-26 minutes.
Notes
The challah dough needs to rise for 3 hours, and then an additional 45-60 minutes.
- Prep Time: 30 minutes + 4 hours rising time
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Jewish
challah
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
Help us keep Jewish knowledge accessible to millions of people around the world.
Your donation to My Jewish Learning fuels endless journeys of Jewish discovery. With your help, My Jewish Learning can continue to provide nonstop opportunities for learning, connection and growth.
Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
Help us keep Jewish knowledge accessible to millions of people around the world.
Your donation to My Jewish Learning fuels endless journeys of Jewish discovery. With your help, My Jewish Learning can continue to provide nonstop opportunities for learning, connection and growth.
Leave a Comment