INGREDIENTS

2 ½ cups flour and 2-3 tablespoons extra
1 cup warm water
½ teaspoon sea salt
1 teaspoon sugar
1 tablespoon yeast (do not exceed more than 2 tablespoons of triple this recipe)
¼ cup olive oil and 1-2 tablespoons for greasing the baking sheet

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INSTRUCTIONS
In a small bowl, mix yeast and sugar with ¼ cup of lukewarm water. Combine well together until yeast is fully dissolved.
Let it sit for 5 minutes or until a foam appears on top which is an indication that yeast is activated.
In a large mixing bowl, combine 1 and ½ cups of flour and salt. Then pour in the yeast mixture and the remainder of the water.
Use a hand whisk or a stand mixer, combine the mixture well, then cover it with plastic wrap and a kitchen towel, and let it sit for 10 minutes.
Add the rest of the flour and oil to the mixture and then knead on a floured surface or in the mixing bowl for about 5-7 minutes.
Continue to knead until the dough is smooth and elastic.
With your hands rub the bowl and the dough with a few drops of olive oil, cover with a kitchen towel, and let the dough rest to rise in a warm place for about 30 minutes.
Preheat your oven to 420°F.
Once risen uncover the dough, and divide into smaller balls, about the size of a tennis ball.
With a rolling pin flatten each ball into a flat disc (about ¼ inch thick) and 7-inch rounded and place on a greased baking pan.
With the top of your fingers tap on each dough, this step prevents it from puffing while baking.
In a small bowl pour olive oil over za’atar spice and mix well until it’s more pasty.
With a tablespoon scoop some of the za’atar with olive oil mixture and spread over each piece.
Bake for 10-12 minutes.