Za'atar-Rubbed Pitas

4 teaspoons za'atar
3 tablespoons olive oil

1/8 ounce/half envelope instant yeast
2/3 cup lukewarm water
2 cups all-purpose flour, plus extra for dusting
1 teaspoon fine sea salt
2 tablespoons olive oil

Combine the za'atar and olive oil.  Stir well and set aside.

Dissolve the yeast in the lukewarm water, and let stand for 5 minutes.  Put the flour, salt, and olive oil into a mixing bowl.  Add the yeast mixture and mix together with your hands to form a dough.  Knead the dough in the bowl for a few minutes, then cover the bowl with plastic wrap and let stand somewhere warm for an hour to rise.

Divide the dough into 6 equal balls.  Lightly dust your work surface with flour and roll out each ball of dough into a disk about 1/4-inch thick.  Let the disks rest for 10 minutes.

When you are ready to cook the pita bread, place a large, heavy skillet over medium-high heat.  When the skillet is hot, place a dough disk onto it (without any oil) and cook for about 45 seconds on one side, or until the edges begin to come away from the pan.  Then flip it over and cook for a further 30 to 45 seconds, or until very lightly browned.  Keep the pita warm while you cook the remaining dough disks in the same way.

Divide the za'atar oil equally between the 6 hot pitas and rub it into the surface.  Serve immediately.

Makes 6.

From Bazaar by Sabrina Ghayour