yeasted flatbread with za’atar

i am still looking for words about the things that have happened… i’m still paralysed. all i want to do is curl up in a ball. but since that’s not an option, it’s business as usual (as far as possible). meaning: i haven’t really canceled any of my plans for the near future, so far – but maybe when the severety hits me, i’ll reconsider. let’s see how far i’ll get without breaking.
for the time being, i am forcing myself to plan ahead and keeping me distracted. yesterday i wanted nothing more but to go home in the evening. but i stopped by the diy store to buy some wood planks. those photography backgrounds and surfaces that i’ve been meaning to make for over a year have waited much too long… and a little paint job with nice color never hurt; i even think this self-induced homework will be quite therapeutic…
i made these breads a while ago – and the, strangely, forgot all about them. i don’t know how, because they were actually really good? maybe i’ll make them again for the next fork and flower supper with the theme ‘jerusalem’. planning, planning… is what keeps us on our toes.
yeasted flatbread with za’atar
adapted from arabesque by greg malouf
500 g flour
20 g salt
30 g fresh yeast
20 g sugar
1 1/2 cups warm water
1/2 cup olive oil
2 tbsp. za’atar
2 tbsp. black cumin seeds
1 tbsp. ground cumin
1 tsp. fleur de sel
place the flour and salt in an electric mixer. in a separate bowl whisk together the yeast, sugar and water to a smooth, creamy liquid and add it to the flour. mix with the dough hook for 5-10 minutes until the ingredients form a smooth, glossy dough. cover the dough with a cloth and place it in a warm place to prove for around an hour. 
knock the dough back and cut into equal sized balls (about 8-10 pieces). roll out lightly on a floured surface, to about 1.5 cm thickness. for the spiced oil, combine a third of the olive oil with the za’atar, another third with the cumin seeds and the rest with the ground cumin. brush each round with one of the three types of spiced oil and sprinkle it with a little salt. place the breads on a baking tray and leave them to prove in a warm place for a further 10 minutes. preheat the oven to 180 degrees c (360 degrees f) and bake for about 15 minutes until golden brown. 
ps: za’atar is probably my favorite spice, ever. it’s zesty, flavorful, but still not overly dominant. just great and really surprising.
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