Summary

Ingredients

• 500g flour
• 1 pack dry yeast
• 3 tablespoon olive oil, approx.
• 250 ml water, lukewarm
• 4 tablespoon marjoram, if possible wilder
• 4 tablespoon thyme
• 2 tablespoon sesame seeds
• 2 tablespoon sumac
• 0.5 teaspoon ½ salt
• 8 tablespoon olive oil, approx.
• Vegetables for topping

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Instructions

1. Make a smooth, non-sticky yeast dough from the first five ingredients and let rise for 1 - 2 hours.
2. Preheat the oven to 200 ° C (convection, top / bottom heat: 220 ° C). Mix the herbs, salt and oil together. The herbal mixture should be slightly viscous but spreadable.
3. Divide the yeast dough into 8 portions and roll out into a round shape. Spread the herb mixture on the flatbread with the back of a tablespoon. Bake in the oven for about 3 - 5 minutes. The edges must not turn brown / crispy. Optionally, the dough can also be divided into 4 portions and rolled out in a round shape (here, too, the flatbreads must not become crispy).
4. After baking, cover the flatbreads across the middle with tomatoes, cucumber (or Lebanese cucumber), parsley, onions, lifit (Lebanese turnip colored with beetroot juice) according to your taste, roll up and enjoy like a wrap.
5. We ate breakfast on the beach in Beirut. Very, very tasty! Za`tar is also available in Lebanese / Turkish stores. If you are lucky enough to have Lebanese relatives, you should have this herbal mixture brought from Lebanon. Most housewives make their own mixes and the herbs are simply incomparably better.
6. It takes getting used to, but very tasty and we often eat it for breakfast on weekends. If there is not enough time, the herbal mixture can simply be spread on Arabic flatbread.