- 250 g plain flour
- 3.5 g yeast, roughly half a sachet
- 1 tsp caster sugar
- pinch salt
- 2 tbsp olive oil
- 200 ml warm water roughly
- 3 tsp cracked black pepper
- 3 tsp Za'atar spice blend
- 3 tsp paprika
- olive oil
- sea salt, to season
- Place the flour into a bowl, add the yeast, sugar, salt, and olive oil, and mix well.
- Next, add enough water to make a really soft dough; bear in mind it's not strong bread flour, so that it will be softer than normal.
- Remove from the bowl and knead for 1 minute or so, then return to the bowl, cover with cling film, and leave to prove double the size.
- Once proved, remove it from the bowl; you don't need to knead, just bring it together.
- Cut off 50g pieces and then, using a little flour, roll out into a long flatbread similar in shape to a pitta bread but as thin as possible.
- Sprinkle with a little pepper, za'atar and paprika, then gently roll in.
- Repeat with the rest of the dough.
- Heat a large griddle or frying pan, dip some kitchen towel in a little olive oil and brush very lightly over the bread.
- Dock well and then cook in the hot pan for 3-4 minutes on each side until puffed and cooked.
- Repeat until all are cooked.
- Serve warm.
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Za'atar is multifaceted and dynamic because it's a blend of many different flavours, textures, and fragrances. Even though it varies greatly depending on where you are in the Middle East. Za'atar is generally a combination of dried oregano, thyme, and/or marjoram (woodsy and floral) with sumac (tangy and acidic) and toasted sesame seeds (nutty and rich).