Hubbub

Method

1. Place the flour and salt in a large mixing bowl.

2. In a mixing jug, dissolve the yeast in 170ml tepid water and add the oil. Now pour the water into the flour a bit at a time while mixing. When all the water is added, transfer to a floured surface and knead well; you may find you need to oil your hands or add a generous amount of extra flour as the dough is quite wet and sticky. Continue kneading for about 5 minutes until the dough is ever so slightly tacky, but soft, elastic and smooth. Set aside to rest for 45minutes on the floured surface, covered by a cloth.

3. Preheat oven to 230°C or Gas Mark 8.

4. Divide the dough into 4 and roll into balls. On a generously floured surface, with a rolling pin, gently "roll" each ball with your hands to approximately 8mm thick, making sure the shape is a rough circle about 15cm in diameter.

5. Place on a flat, oiled baking tray and sprinkle with a couple of pinches of za'atar and a little salt. Bake in the top of the oven for about 12-15 minutes; each bread should partially bubble up and colour slightly yet not be totally crisp.

Enjoy!