130g plain flour
30ml vegetable oil
5ml active dry yeast
45ml zaatar mix
Olive oil to mix
Place all dough ingredients in a large bowl, except for water. Ensure salt and yeast do not come into contact at this stage.
Gently stir together and add enough warm water to achieve a soft pliable, slightly sticky dough.
Knead the dough until smooth and no longer sticky.
Lightly oil the bowl and place the kneaded dough back in, cover and allow to rise until doubled in size.
When this has occurred:
Heat the oven to the highest setting.
Split the dough into two. For each half flatten out the dough into approximately 0.5cm thick round or oval. Place on a baking sheet.
Mix the topping ingredients and spoon over the top of the dough rounds.
Bake until the dough is golden and slightly bubbled. This should only take about 5-7 minutes and will depend on how hot you can make the oven.
Crispy bread made with the sourdough starter.
Flatbreads made using sourdough starter - a long process, but the results are delicious.
Naan bread in the home oven.