A delightful twist on traditional flatbreads, infused with the aromatic blend of za'atar spices.
Combine the flour, sugar, yeast, and salt in a large mixing bowl.
Ensure the yeast is fresh for optimal dough rise.
Gradually add the warm water to the dry ingredients and mix until a dough forms.
Use warm water to activate the yeast effectively.
Knead the dough on a floured surface until smooth and elastic.
Kneading develops the gluten, giving the bread its structure.
Place the dough in a greased bowl, cover with cling film, and let it rise until doubled in size.
Place the bowl in a warm spot for faster rising.
Preheat the oven to 220°C (425°F) and place baking sheets inside to heat.
Preheating the baking sheets ensures a crisp bottom crust.
Punch down the dough and divide it into 8 equal portions.
Use a scale for evenly sized portions.
Roll each portion into a circle about 1/4 inch thick.
Flour the rolling pin to prevent sticking.
Mix the thyme, sumac, sesame seeds, salt, and olive oil in a small bowl.
Adjust the olive oil for a spreadable consistency.
Spread the za'atar mixture over each dough circle.
Spread evenly for consistent flavor.
Bake the flatbreads on the preheated baking sheets for 10 minutes or until golden brown.
Rotate the baking sheets halfway through for even baking.
Serve the flatbreads warm and enjoy.
Pair with dips like hummus or labneh for a complete experience.
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