Yeast

1. Ensure you have 250 ml warm water to hand, add in the sugar and give it a swirl. Next add in the yeast and leave to bloom for about five minutes.

The Dough

1. Sift the flour and salt into a bowl and once the yeast has frothed, pour it into the flour, give it a quick mix then gather together into a rough and raggedy dough all.

The Knead

1. Knead the dough for approximately 8 minutes, until it is smooth and elasic. Then pop it in a lightly oiled bowl, cover with a teatowel and leave to rise for 90 minutes.

Za'Atar Seasoning

1. While the dough is rising you can prepare your seasoning. First thing I like to do is toast the sesame seeds and cumin seeds for a couple of minutes. It doesn't take long, just enough time to bring out there flavours. so 2 minutes in a hot pan is usually enough.
   Next transfer to a pestel and mortar. Allow to cool and grind up the spices.
   Then in a bowl add all the other spices and the ground cumin and toasted sesame seeds. Leave to one side until you are ready to use.

Shape, Season and Oil

1. Knockback the dough, then divide it into 6 pieceas. Line a large oven tray with grease proof paper.
   As you shape each secion of dough into a rough slipper, use your fingers to dimple the dough, then brush each piece liberally with olive oil.
   Next sprinkle 3 tbsp of Z'Atar all over the flat bread.
2. Pre-heat oven to 200°C. Cover the spiced bread loosely with a teatowl and let proove for a further 20 minutes.

The Bake

1. After 20 minutes proove is up, pop the tray of bread into the oven and bake for approximately 8 minutes.
2. Simple!