Makes 6 hand sized breads.

INGREDIENTS

1½ cups warm water
1 teaspoon active dry yeast
3½ cups all purpose flour
2 teaspoons sea salt
Olive oil
Coarse salt
¼ cup za’ater

PREPARATION

In a small bowl combine warm water and yeast, whisk a bit to mix and let stand for about 10 minutes or until the yeast is frothy and dissolved. In a large bowl mix the flour and salt, add the yeast mixture and about 2 tablespoons of olive. Mix well with hands or a wooden spoon until a sticky dough is made, adding more flour or water if needed. Turn the dough out onto a floured flat surface and knead until smooth and elastic or about 5-10 minutes. Grease a large mixing bowl with olive oil and place the dough (smooth and elastic) in a round ball in the bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until more than doubled in size or approximately 1½ hours. Punch down dough and divide into 6 balls. Roll out each ball into hand size flat bread until golden brown with grill marks, or about 3-4 minutes per side. Take off the grill and immediately brush with olive oil, sprinkle with salt and za’atar.