Method

• 1.
  Sift the flour into a large mixing bowl and add the yeast, salt and sugar. Mix until well combined. Make a well in the centre and pour in the oil. Add 250ml water and bring together to form a dough. If the mixture seems dry, add a splash more water, up to an additional 30ml, if needed. Tip dough out onto a clean, lightly floured surface and knead for 6-7 minutes or until smooth. Place in an oiled mixing bowl, cover with a tea towel and leave to rest for 1 hour in a cool, dark spot in the kitchen.

• 2.
  Divide the dough into 8 portions. Working with 1 portion at a time, flatten into a round. Sprinkle both sides with a little flour and roll out into a 20cm circle. Repeat with remaining dough.
• 3.
  For the za’atar oil, mix the olive oil with the za’atar. Season liberally and mix to combine.
• 4.
  Heat a medium nonstick frypan over medium-high heat. Add 1 circle of dough. Generously brush the top with the za’atar oil. Reduce heat to medium-low and cook for about 2-3 minutes or until bottom is charred and top is cooked. Adjust the heat as necessary to prevent burning. Remove from pan and repeat with remaining dough circles. To serve, top with feta and a few mint leaves. Serve immediately.