Few things smell better than za'atar bread baking. This flatbread, inspired by the man'oushe sold in bakeries across the Levant, is soft and chewy underneath with a fragrant, herby, olive-oil topping.

Adding jackfruit flour to the dough gives it a slightly nutty, wholesome flavour. Strong bread flour still provides the gluten needed for a good chew and rise, so it handles just like an ordinary bread dough, only a little softer.

Prep: 20 min | Prove: 1 hr | Bake: 7–9 min per batch | Total: About 1 hr 40 min | Makes: 4 large flatbreads | Difficulty: Easy

Suitable for vegans.

Ingredients

For the dough

• 300 g strong white bread flour
• 100 g jackfruit flour
• 7 g sachet fast-action dried yeast
• 1 tsp caster sugar
• 1 tsp fine salt
• 3 tbsp olive oil
• About 290 ml warm water

For the topping

• 4 tbsp za'atar
• 5 tbsp extra virgin olive oil
• Flaky sea salt

Method

1. Mix the dough. In a large bowl, combine the bread flour, jackfruit flour, yeast, sugar and salt. Add the olive oil and most of the warm water and mix into a shaggy dough. Add the rest of the water if there are dry bits.
2. Knead. Knead on a lightly oiled worktop for 8–10 minutes until smooth and stretchy. The dough will feel softer and slightly stickier than an all-wheat dough; resist adding lots of extra flour.
3. Prove. Place in an oiled bowl, cover and leave somewhere warm for about 1 hour, until doubled in size.
4. Heat the oven. About 20 minutes before baking, heat the oven to its hottest setting, ideally 240°C (220°C fan, gas 9), with a heavy baking tray, pizza stone or upturned tray inside.
5. Make the topping. Stir the za'atar and olive oil together into a loose paste.
6. Shape. Knock back the dough and divide into 4. On a piece of baking paper, press each into an oval or round about 20 cm across and 1 cm thick. Dimple the surface all over with your fingertips.
7. Top. Spread a quarter of the za'atar oil over each bread, leaving a thin border.
8. Bake. Slide the breads on their paper onto the hot tray (two at a time) and bake for 7–9 minutes, until puffed and golden at the edges. Sprinkle with flaky salt and serve warm.

Tips for success

• Get the tray really hot. A preheated tray gives a crisp base and a quick rise.
• Don't overload the topping. Too much oil pools and makes the centre soggy.
• Keep them soft. Stack the baked breads under a clean tea towel to stay soft and pliable.

Variations

• Cheese: top half the breads with grated halloumi, akkawi or mozzarella instead of, or as well as, za'atar.
• Spiced tomato: spread with a paste of tomato purée, chilli flakes, onion and olive oil.
• Plain flatbreads: skip the topping and brush with olive oil after baking, to serve with dips.

Serving suggestions

Serve for breakfast with labneh, sliced tomato, cucumber, olives and fresh mint, or tear and dip into hummus and soups.

Storage

Best on the day they're baked. Keep leftovers wrapped for up to 2 days and warm in the oven for a few minutes. To freeze, wrap individually once cool and freeze for up to 2 months.

FAQs

What is za'atar? Za'atar is a Middle Eastern blend of dried thyme or wild oregano, sumac, toasted sesame seeds and salt. It's tangy, herby and nutty.

Can I make the dough the night before? Yes. After kneading, cover and prove in the fridge overnight. Let it come to room temperature for 30–45 minutes before shaping.

Can I cook them in a pan? Yes. Cook the shaped dough (without topping) in a hot dry pan for 2–3 minutes per side, then brush with za'atar oil.