In Beirut we would sometimes eat these for breakfast dipped in soft boiled eggs — a real treat.

Method:

• Mix the yeast with the sugar and half the warm water in a small bowl and set aside.
• In a large bowl, sift the flour and salt together. Add the olive oil and the yeast mixture and mix well. Add the rest of the warm water and continue mixing. Once you get a ragged dough, use your hands to knead it in the bowl, incorporating all the dry flour.
• Turn the dough onto your lightly floured work surface and knead for 10–15 minutes until smooth but not sticky.
• Lightly oil the same bowl, put the dough back in and cover with a damp cloth, leaving it to prove in a warm place for an hour or so.
• Once the dough has doubled in size, plop it onto your lightly floured work surface and roll into a thick sausage, then cut it in half.
• Divide each half into six even pieces, making 12 pieces in all. Take each piece and roll it into a ball. Place the balls on a tray, cover with a damp cloth and leave to rest in a warm place for about 15–20 minutes.
• Preheat the oven to 160°C fan (180°C/350°F/Gas Mark 4).
• Prepare four balls at a time by flattening each ball into a circle with your hands. Make sure the edges are higher and fatter than the middle, a bit like a pizza to contain the filling.
• Press down on the middle of each bread with your fingers to prevent it from puffing up.
• Combine the remaining 3 tablespoons of olive oil and za’atar in a small bowl. Brush some of the mixture on top of each dough circle, leaving a clear margin all around.
• Place four flatbreads on a baking tray. Repeat with the remaining eight flatbreads, in batches of four. Bake for around 8 minutes or until the edges have a slight colour.
• Cool on a wire rack- I usually cover them loosely with foil to keep the moisture in and the bread soft. Serve immediately.

Recipe extracted from From the Tigris to the Thames: Flavours of a Journey (Green Bean Books)