3.5 cups bread flour
25g (1oz) fresh yeast or 1.5 pack active dry yeast
1.5 cups water
1 tbsp sugar
½ tbsp salt
2 tbsp olive oil
Za’atar spice mix:
½ cup za’atar
2 tbsp sesame seed
1 tbsp sumac
½ cup drid hyssop or oregano
½ tsp salt½ cup olive oil
**The za'atar spice that is sold around here already has sesame seeds so I didn't add any additional sesame or oregano when I made it.
1. Mix the yeast with the flour in a mixer with kneading hook. Add water, sugar, salt, olive oil, and knead for 10mins until dough is smooth, shiny and slightly sticky. If you don't have a kneading hook (which I don't), you can do by hand just the same.
2. Transfer to a large greased bowl, sprinkle with olive oil, cover with cling wrap and allow to rise to twice its size.
3. Place dough on floured surface, divide to 10 parts, roll each into a ball, cover with moist towel, and let sit for 10mins.
4. Roll each ball into a disk 10-12cm in diameter and ½cm thick.
5. Preheat oven to 500F and bake for 5mins until they swell and begin to show golden spots. Avoid over baking, cover with kitchen towel for few mins to keep them soft.
6. For pita with za’atar: combine ½ cup of za’atar spice mix with ½ cup olive oil, coarse salt, few drops of lemon juice, to form paste. Spread 1 tbsp on each pita, bake at 400F for 10mins.