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LoginKhapli Atta & Za'atar: How To Use The Middle Eastern Spice To Make Flatbreads, Crackers & More
7 min
30/05/20267 min30/05/2026
Flavoured flatbreads and crackers, even those made from khapli atta, are no strangers to Indian cuisine. Be it the carom-spiced mathris, the pudina parathas, or any other. However, India certainly doesn’t have the monopoly on spices. The Middle East also includes various spices and spice blends in its recipes, including Za’atar. Read ahead to understand how India’s ancient grain, khapli wheat, combines with this spice blend.
Individual spices can certainly add flavour and depth to a dish, but there’s a certain umami depth that comes from using spice blends. A spice blend combines select herbs or spices in measured quantities to create a new mix – one that lends a whole new flavour to the dish. They also make it easier to cook since, instead of individually measuring different spices, you can use a common blend. In India, garam masala, chaat masala, panch phoron, and many more spice blends are commonly available in kitchens. Now, while you may be familiar with how these spices improve a dish, it’s time to cast a wider net. Dive in to learn about Za’atar, a spice blend from the Middle East, and how it works with khapli atta.
Za’atar is a spice mix that’s been around for millennia, having been used for cooking, as a cultural symbol, and even for folk remedies in the Middle East. With origins in ancient Egypt, the spice mix has different variations, depending on the region using it. However, the foundation of a classic za'atar mix consists of the following essential ingredients:
Dried Herbs: A mixture of woodsy herbs like dried thyme, oregano, and marjoram.
Sumac: A deep-purple, ground berry that gives the blend its signature tart, citrusy tang.
Sesame Seeds: Toasted to add a rich, nutty crunch to the blend.
Salt: To taste, pulling all the flavours together.
Regional variations may include cumin or coriander for an earthier flavour profile, or dried dill or orange zest to brighten the mix. The Palestinian version also uses caraway seeds in the mix.
What does za’atar taste like: It has a deeply savoury, herby, earthy flavour with nutty, tangy, and slightly citrusy notes. Depending on the blend, it can taste smoky, lemony, or mildly floral, making it versatile for breads, dips, roasted vegetables, and marinades.
How to use za’atar: The most common use of za’atar is to mix it with extra-virgin olive oil and use it as a dip. The dip can be paired with breads and crackers. Alternatively, za’tar can also be sprinkled on top of roasted vegetables or labneh (strained yoghurt) for added flavour.
Before reading on to the dishes, understand what makes this pairing work. The simple answer? Complementary flavour notes. Since za’atar already contains toasted sesame seeds, khapli atta’s naturally nutty flavour creates an almost roasted, wholegrain depth without needing additional ingredients. Thus, Za’atar can be incorporated into a wide variety of dishes made from khapli atta, like flatbreads, crackers, chilla, and more. You can also infuse the spice blend directly into the flour before kneading to create a flavourful dough that can be rolled into a roti or paratha.
Here are some common dishes that bring together za’atar and khapli atta:
A spiced flatbread (similar to a roti or paratha) that can be paired with rich curries, juicy kebabs, or dry sabzis. Here’s the recipe:
Mix 1 cup Aashirvaad Chakki Khapli Atta, ½ tsp salt, 1 tsp olive oil, and enough water to form a soft dough. Rest the dough for 15 minutes.
Roll the dough into a flatbread, drizzle 1 tsp olive oil on top, and sprinkle 1–1½ tsp za’atar evenly.
Cook on a hot tawa for 1–2 minutes per side or bake at 200°C until lightly crisp and golden.
While this version uses za’atar to add flavour after the dough is rolled, you can even infuse za’atar into the dough itself. Here’s how:
Mix 1 cup of Khapli atta with 1 to 1.5 tablespoons of za'atar and a pinch of salt. Whisk to distribute the spice evenly. Now, slowly drizzle warm water into the bowl, mixing gently with your fingers.
Knead softly until the dough is smooth and barely tacky. Cover with a damp cloth and let it rest for 15 minutes to allow the ancient grains to hydrate properly. Repeat from step 2 to roll the dough.
Use the spiced bread as a base for sandwiches, serve it with dips, or even enjoy a toasted slice slathered with butter on top. The recipe is as follows:
Combine 2 cups Aashirvaad Chakki Khapli Atta, 1 tsp instant yeast, ¾ tsp salt, 1½ tbsp za’atar, 1 tbsp olive oil, and enough lukewarm water to make a soft dough.
Knead for 8–10 minutes and proof until slightly puffy. Shape into a loaf or rolls and bake at 190°C for 30–35 minutes until browned.
Zaatar Khapli Crackers
The ultimate evening snack that can be made at home, and yet feels sophisticated enough for a party spread. This breaks the monotony of regular crackers, pairs well with different types of cheese, and is great for scooping up dips like hummus, labneh, and more. Use this recipe:
Mix 1 cup khapli atta, 2 tbsp olive oil, ½ tsp salt, and 3–4 tbsp water into a stiff dough.
Roll the dough thin, prick with a fork, brush lightly with olive oil, and sprinkle 1–2 tsp za’atar on top.
Bake at 180°C for 12–15 minutes until crisp.
Just a small twist can break the flavour monotony of your morning breakfast routine. This is arguably one of the easiest recipes on the list, especially if you’ve been working with khapli atta chilla for a while.
Whisk together ½ cup khapli atta, 2 tbsp yoghurt, ¾ cup water, 1 tsp za’atar, 2 tbsp finely chopped onions, and salt to taste into a smooth batter. Rest for 10 minutes.
Pour onto a hot, greased pan and cook for 2–3 minutes on each side until golden.
Use olive oil generously: Za’atar blooms best in fat, especially olive oil. Since khapli atta has a naturally earthy and slightly dry profile, oil helps carry the herbaceous flavours more evenly across the dough or bread.
Add za’atar towards the end for a stronger aroma: If mixed directly into dough before long baking, some of the brighter herbal notes can mellow out. Sprinkling a little extra za’atar after baking keeps the flavour fresher and more pronounced.
Hydration matters more in savoury applications: Za’atar can absorb surface moisture slightly, especially in cracker or flatbread doughs. Slightly softer doughs often work better than stiff ones.
Use acidic pairings strategically: Za’atar contains sumac, which brings tanginess. Pairing it with yoghurt, labneh-style dips, pickled onions, or even tomatoes balances khapli’s heavier wholegrain texture beautifully.
Avoid overpowering Indian spice blends: Khapli and za’atar work best when the flavour profile remains relatively clean. Heavy garam masala or strong tadkas can overshadow the subtle herbal complexity of zaatar.
Resting improves flavour integration: Allowing the dough or batter to rest for 10–20 minutes helps khapli hydrate fully while also giving za’atar’s flavours time to infuse more evenly.
Khapli atta may be deeply rooted in Indian kitchens, while zaatar belongs to Middle Eastern culinary traditions, but together, they create dishes that feel both rustic and contemporary. The earthy nuttiness of khapli wheat pairs naturally with zaatar’s herby, tangy depth, making the combination ideal for flatbreads, crackers, savoury pancakes, and even infused oils. More importantly, both ingredients reward slower, more thoughtful cooking, where texture, aroma, and flavour develop gradually rather than instantly.
Za’atar is a Middle Eastern spice blend typically made using herbs like thyme or oregano, sesame seeds, sumac, and salt. Some regional blends may also include marjoram or cumin.
