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Place the yogurt in a cheesecloth-lined colander set over a bowl and refirgerate overnight (skip this step if using prepared labneh). Discard liquid and set aside thickened yogurt.
Preheat the oven to 375°F. Place pitas or flatbread in single layer on baking sheets and brush the flatbreads on both sides with 2 teaspoons of the olive oil. Set aside.
Heat a heavy skillet over medium high heat. Add sesame seeds and toast, stirring often, until fragrant and golden, 2 to 3 minutes.
In small food processor, pulse marjoram, thyme, sea salt, paprika and cumin until nearly a powder, 1 to 2 minutes. Pour mixture into a small bowl and add sesame seeds. Stir to combine. Sprinkle about half the za'atar spice mixture onto pita or flatbread. If using pita, bake until crispy, about 15 minutes. If using flatbread, bake until warm, about 10 minutes.
Place strained yogurt in medium bowl and drizzle with remaining 1/2 teaspoon olive oil and sprinkle with za'atar to taste. Serve alongside flatbread or pita.