Za'atar Flatbread

Mix the flour, water, yeast, sugar and salt into a soft dough and knead 6 minutes. Prove 1 hour, covered.

Divide into 6, roll each to 3mm, and dimple all over with your fingertips.

Stir the za'atar into the olive oil to a loose paste and spread it over the rounds, right to the edges.

Cook in a dry, very hot pan for 2 minutes a side until puffed and spotted. Stack them under a towel as you go so they stay soft.