3 c. all-purpose flour
2 tsp. sugar
1 1/4 c. lukewarm water (105-115 degrees)
1 1/4 tsp. salt
Place in a bowl and cover with plastic wrap and then a towel. Allow to rise in warm place until doubled in bulk (about 1 1/2 hours). Punch dough down. Divide into 6 pieces and form into 6 balls. Roll each ball flat into a 5-inch circle on floured board. Place the circles on lightly oiled pieces of waxed paper. Place on cookie sheet and cover with lightly floured towel. Allow to rise 45 minutes or until puffed.
Preheat oven to 450 degrees. Remove from waxed paper and place on baking sheet or preheated cast iron skillet. Bake 15 minutes until brown and puffed. If the rounds are not brown enough after 15 minutes, turn on broiler for 2 minutes to brown. Remove from cookie sheets and wrap in towels to cool. Bread will be hard but will soften as it cools. Store in a plastic bag. These freeze well. Makes 6 rounds.
It tastes a lot like a pizza crust, but without the pizza. Also, as a topping, you can brush the top with olive oil and sprinkle it with Za'atar.
(To quote from Wikipedia)
Za'atar (Arabic: زعتر, also romanized zaatar, za'tar, zatar, zatr, zattr, zahatar, zaktar or satar) is a generic name for a family of related Middle Eastern herbs from the genera Origanum (Oregano),Calamintha (Basil thyme), Thymus vulgaris (Thyme) and Satureja (Savory).[1] It is also the name for acondiment made from the dried herb(s), mixed together with sesame seeds, dried sumac, and often salt, as well as other spices.[2] Used in Arab and Israeli cuisine, both the herb and spice mixture are popular throughout the Middle East.[3][4] Za'atar is generally prepared using ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt, though other spices might also be added.[13] Traditionally, housewives throughout the Fertile Crescent, Iraq, and the Arabian peninsula made their own variations of za'atar, which was unknown in North Africa.[15] Recipes for such spice mixtures were often kept secret, and not even shared with daughters and relatives. This general practice is cited by Western observers of Middle Eastern and North African culinary cultures as one reason for their difficulties in determining the names of the different spices used.[15] Some varieties may add savory, cumin, coriander or fennel seed.[16] One distinctively Palestinian variation of za'atar includes caraway seeds, while a Lebanese variety sometimes contains sumac berries, and has a distinct dark red color.[17][18] Like baharat (a typically Egyptian spice mix of ground cinnamon, cloves, and allspice or rosebuds) and other spice mixtures popular in the Arab world  | |
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