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1
Sprinkle yeast into the bowl of a stand mixer and pour 1 1/2 cups warm (110u00b0) water on top. Let stand until yeast is softened, about 5 minutes. Add 3 tbsp. oil, the whole-wheat flour, 2 3/4 cups all-purpose flour, and the salt. Mix with a dough hook to blend, then beat on medium speed, gradually adding about 1/4 cup more all-purpose flour until dough is smooth, stretchy, and only slightly tacky, 10 to 12 minutes.
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2
Let rise, covered, in a warm place until double, about 45 minutes. Meanwhile, preheat oven to 500u00b0 and set 2 large baking sheets in oven to heat.
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3
Punch dough down, then divide in half, shape each into a smooth ball, and dust with flour. Roll out each ball onto a 12- by 14-in. sheet of baking parchment into a 12-in.-long oval. Prick dough with a fork at about 2-in. intervals. Brush dough with remaining 1 1/2 tbsp. oil, then sprinkle with 1/4 cup zaatar. Carefully lift parchment with dough to hot baking sheets.
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4
Bake until breads are golden brown, 10 to 12 minutes, switching pan positions halfway through baking. Slide breads from parchment onto cooling racks. Serve breads warm or cool, with a bowl of olive oil seasoned generously with zaatar for dunking.
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5
Buy zaatar at well-stocked grocery stores or at worldspice.com
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6
Make ahead: Up to 1 day, wrapped airtight; reheat covered in foil.
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7
Note: Nutritional analysis is per 2-oz. serving without dunk mixture.
