These za'atar challahs embody the most precious culinary tradition: that of maternal know-how, shaped by hands and heart. Traditionally reserved for Friday evenings, they win over with their incomparable softness and unique flavor. Each bite carries a touch of warmth and sweetness, ideal for a fitting start to your Shabbat with family.
Practical information
Preparation time: 20 minutes
Cooking time: 20 minutes
Estimated calories: approximately 280 kcal per serving (for 8 servings)
Estimated average price: approximately 35 ₪ for the recipe
Ingredients
- 1 kg of sifted flour
- 2 heaped tablespoons of dried yeast (or 1 cube of brewer's yeast)
- 22 g of salt
- Warm water (amount needed for a soft dough)
- 3/4 of a (plastic) glass of sugar
- 1 glass + 1/4 (plastic) of oil
- Sesame seeds
- 1 egg
- For the za'atar topping:
- 6 cloves of chopped garlic
- 1 glass of olive oil
- 3 tablespoons of za'atar
Preparation steps
- Pour the sifted flour, yeast, salt, sugar, and oil into the bowl of your food processor fitted with the dough hook. Knead for 10 minutes, gradually adding lukewarm water, until you obtain a smooth and elastic dough.
- As soon as the dough is smooth and elastic, cover it and let it rise for about 1 hour until it doubles in volume.
- Prepare the zaatar sauce by mixing the chopped garlic, olive oil and zaatar in a bowl.
- After the first rise, carefully divide the dough with a knife into portions and shape them into balls (or braids if you prefer the classic presentation). Arrange them side by side on your baking sheet.
- Let them rest a second time for 35 to 40 minutes (or less depending on the room temperature) until they have risen well.
- Brush generously with beaten egg, then spread za'atar sauce on top of the challah, reserving some for after cooking.
- Place in a preheated oven at 220°C in fan-assisted mode, in the middle of the oven, for about 20 minutes, until the challahs are golden brown.
- Once out of the oven, brush again with the remaining za'atar sauce to enhance the flavors.
This recipe is a precious heirloom: take the time to appreciate each step, to respect the rising times—that's where the magic of bread lies. For optimal preservation, wrap the challahs in a clean cloth as soon as they come out of the oven; they will remain soft and flavorful for 2 to 3 days.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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