Za’atar bread

Za’atar bread is also known as ‘fatayer fallahi’, which means ‘villagers’ pie’. Traditionally, it’s made in spring, when the season for collecting fresh wild za’atar begins. We’ve used fresh oregano and dried za’atar, though, freeing up the option to make this year round. The bread can be shaped all sorts of ways: into a flatbread, a loaf or individual buns, as here. Either way, it should always be super soft – almost moist – in the middle, with a really crunchy crust.

Serve this ei