Instructions

1. Activating the Yeast

   In a deep bowl, mix the warm water with the yeast and sugar, then set the mixture aside to activate and turn frothy. · 5 min
2. Kneading the Dough

   Add the flour, salt, and three tablespoons of olive oil, then knead well for 8 to 10 minutes until you get a smooth, elastic dough that does not stick to your hands. · 10 min
3. Proofing

   Brush the dough with a little olive oil, cover it with a damp cloth, and leave it in a warm place until it doubles in size. · 30 min
4. Preparing the Za'atar Topping

   In a small bowl, mix the za'atar with half a cup of olive oil until the mixture is uniform and easily spreadable.
5. Shaping the Pies

   Divide the dough into four equal balls, then roll out each ball using a rolling pin on a lightly floured surface into a round disc about half a centimeter thick.
6. Adding the Za'atar

   Arrange the dough discs on an oiled or parchment-lined baking sheet, make light indentations across the top using your fingertips, and spread the za'atar and oil mixture evenly over them.
7. Baking

   Bake the pies in a very hot oven at 220°C on the bottom rack until the bottom turns golden and crisp and the edges are cooked through. · 12 min

Nutrition / serving

Chef's tips