Ingredients:
Flatbread
1 cup lukewarm water
1/2 teaspoon sugar
1 (1/4-ounce package) active dry yeast (about 2 1/4 teaspoons)
3 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for greasing
Zaatar topping
1/4 cup ground sumac
3 tablespoons dried thyme
3 tablespoons dried oregano
2 tablespoons toasted sesame seeds
1 teaspoon coarse salt
1/2 cup extra virgin olive oil
Can substitute 3/4 cup pre-made zaatar blend for the sumac, thyme, oregano, and sesame seeds.
preperation:
Combine the water, sugar, and yeast, and let it stand for about 10 minutes until foamy. Meanwhile, combine the flour and salt in a large bowl. Add the olive oil and work it in with your fingers. Make a well in the center, add the yeast and water mixture, and stir to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave the dough to rise in a warm, draught-free place for about 1 hour until it doubles in size. Preheat oven to 400°F. Place a baking stone or baking sheet in the oven as it heats.
Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or plastic wrap, and let stand for about 15 minutes. Meanwhile, combine the zaatar topping ingredients in a small bowl.
On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter. Press each circlele with your fingertips to make little indentations for the topping to rest in. Spread 1 heaping tablespoon of zaatar topping over each round, leaving a 1/2-inch border around the edges.
Bake until lightly browned and crisp, about 8 minutes. Depending on the size of your oven and baking stone or baking sheet(s), you may need to do several batches.
Serve warm right away or else cool on racks.