Man'oushe za'atar

Step 1: Mix 1 ⅛ lb plain flour, ¼ oz fast-action dried yeast, 1 tsp sugar and 1 tsp salt in a bowl. Add 2 tbsp olive oil and 1 ¼ cups warm water and knead for 10 minutes until smooth, soft and slightly tacky.

Step 2: Cover and leave in a warm place for about 1 hour, until doubled.

Step 3: Put a large heavy baking tray (or pizza stone) on the middle shelf and heat the oven to its highest setting, 240–475°F, for at least 20 minutes.

Step 4: Stir 2 ⅛ oz za'atar with ½ cup extra virgin olive oil to a loose, spreadable paste, like runny peanut butter. Add a little more oil if it looks stiff.

Step 5: Divide the dough into 6 balls and rest them, covered, for 10 minutes so they roll easily.

Step 6: Roll each ball on a floured surface into a round about 20 cm across and 4 mm thick. Press dimples all over it with your fingertips, leaving a 1 cm rim, so the topping has somewhere to sit.

Step 7: Spread about 2 tablespoons of the za'atar paste over each round, right to the rim.

Step 8: Slide two rounds at a time onto a sheet of baking paper and onto the hot tray. Bake for 5–7 minutes, until the rim is pale golden, the base is spotted brown and the topping is bubbling and smells toasty. Take them out before the edges darken.

Step 9: Serve warm, flat or folded, with 2 tomato, 1 cucumber, 1 handful fresh mint and 2 ⅞ oz olives to roll inside.