Preparation

Bread-making has an intimidating reputation, but this Turkish-inspired loaf proves that crusty, flavorful bread is within everyone's reach. No kneading means no arm strength required, and no special shaping skills needed.

The Simple Process

1. In a large bowl, whisk together flour, salt, and yeast.
2. Add warm water and 2 tablespoons olive oil. Stir with a wooden spoon or spatula until no dry flour remains. The dough will be shaggy and sticky—this is correct.
3. Cover the bowl with a kitchen towel or plastic wrap. Let it sit at room temperature for 12-18 hours. (It's okay if it's shorter or longer by a few hours.)
4. When ready to bake, place your oven-safe pot (Dutch oven, cast iron pot, or any heavy pot with a lid) in the oven and preheat to 450°F (230°C) for 30 minutes.
5. Drizzle remaining olive oil onto a piece of parchment paper. Scrape the dough onto the parchment (don't punch it down or shape it much). Sprinkle with za'atar and flaky salt.
6. Carefully remove hot pot from oven. Using the parchment as a sling, lift the dough and lower it into the pot. Cover with lid.
7. Bake covered for 30 minutes, then remove lid and bake 10-15 minutes more until golden brown.
8. Lift bread out using the parchment. Cool for at least 15 minutes before slicing.

Why This Works: The long rest develops flavor and structure without kneading. The covered pot creates steam for a crispy crust. It's truly foolproof.