Flatbread with Za'atar

I made this as a self-pitying snack of warm, soft bread one evening. And then set aside the unbaked rounds for the next day and cooked them up on demand, topping them with feta, lettuce, turkey, red onion, and cucumbers -- rolled up like a pita. Just lovely. A fairly simply way to treat yourself to something extra. Also, this bread is extremely responsive and easy to assemble, probably because of the high amount of yeast. This comes from an untrustworthy cookbook, although this particular recipe worked out just fine!

Flatbread with Za'atar
The Essential Mediterranean Cookbook

3/4	oz yeast
3 1/4	c flour
1 tsp	sugar
1/2	c olive oil
4	T za'atar
1	T sea salt flakes

Place yeast and sugar in bowl. Proof with 1/4 c warm water for 10 minutes.

Sift flour and 1/2 tsp salt into a mixer bowl. Pour in yeast mixture and 1 1/4 c warm water. Combine to form dough then knead 10 minutes, until smooth and elastic, gradually adding 1 T olive oil as you go. Cover and set aside for 1 hour, until risen.

Punch down and knead again. Set aside and let rise 30 minutes.

Knead briefly and divide into 10 portions. Roll each portion until smooth and round. Roll out into 1/4" thick. Set aside, covered with a towel, for 20 minutes.

Preheat oven to 425. Grease two sheets. Place rolls on sheet. Press surface with fingers to dimple. Brush with remaining oil and sprinkle with za'atar and salt.

Bake 12-15 minutes.

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