Fatayer bi Zahtar

• Bread dough as for lahma bi ajeen with 500 g (1 lb) flour
• 8

Divide the dough into 20 small lumps and flatten out, or roll out thinly on a floured board, and cut into 8-cm (3-inch) rounds with a pastry cutter. Place on greased oven trays. Mix the spice and herb mixture (called zahtar) into a paste and spread with your hands over the top of each round. Bake for 15 to 20 minu