Lebanese Flatbreads Topped with Za'atar and Olive Oil

What you need

• 400 g (3 1/4 cups) all-purpose flour, plus extra for dusting
• 7 g (2 1/4 tsp) active dry yeast
• 1 tsp sugar
• 1 1/2 tsp salt
• 250 ml (1 cup) warm water, about 40 °C (105 °F)
• 2 tbsp olive oil, for the dough
• 6 tbsp za'atar
• 80 ml (1/3 cup) extra-virgin olive oil, for the topping

Method

Restated from the original video

1. 1

   Stir the yeast and sugar into the warm water. Wait 5 min for a foamy head to form.

2. 2

   Tip in the flour and salt with the 2 tbsp olive oil. Mix, then knead until smooth and slightly tacky, 8-10 min by hand or 5 min with a dough hook.

3. 3

   Shape into a ball, put it in a lightly oiled bowl, cover and leave until doubled, about 1 hour.

4. 4

   Put a baking tray or pizza stone on the middle shelf and heat the oven to 220 °C (425 °F).

5. 5

   Divide the dough into 6 pieces and roll each into a smooth ball. Cover and rest for 10 min.

6. 6

   Mix the za'atar with the extra-virgin olive oil to a loose paste.

7. 7

   On a floured surface, press each ball out into a round about 15 cm (6 in) wide and 5 mm (1/4 in) thick.

8. 8

   Lay the rounds on parchment and press dimples all over with your fingertips.

9. 9

   Spread the za'atar paste over each round, leaving a thin bare rim.

10. 10

    Slide the parchment onto the hot tray and bake until the rims are golden and the bases are crisp, 10-12 min.

11. 11

    Serve warm, flat or folded in half.

Imported from mission-food.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.