Lebanese flatbread with zaatar spice mix

Ingredients for 1 servings:

• 7 g dry yeast
• ½ tsp sugar
• 300 ml water, lukewarm
• 450 g flour
• ½ tsp salt
• 3 tbsp olive oil
• 2 tbsp thyme, dried
• 2 tsp sumac (can be replaced with lemon juice if necessary)
• ½ tsp sea salt
• 1 tbsp sesame seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

Dissolve the yeast and sugar in the water and let stand for 5 minutes. Mix the salt and flour. Add the yeast mixture and knead into a smooth dough. The dough will still be relatively moist, but should pull away from the sides of the bowl after 10 minutes. If not, add a little more flour. Cover and let rise for about 2 hours. The dough should then have doubled in size. If not, let rise longer. Prepare the za’atar: Lightly toast the sesame seeds in a pan. Finely grind the thyme, sumac, and sea salt, then mix with the toasted sesame seeds and 3 tablespoons of olive oil. Set aside. Preheat the oven to 200°C. Knead the dough briefly again and then divide into 6-8 portions. Shape them into balls and roll each one flat. Spread with the za’atar mixture and bake for 10-15 minutes. The bread can be eaten hot or cold.