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RECIPE

Ingredients
• 4 cups flour
• 11g or 3 teaspoons instant yeast
• 1 and 1/4 cup warm water
• 3/4 cup olive oil
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup Zattar
• 1/2 cup olives

Instructions
1. In a large bowl whisk the warm water with yeats for 10 seconds. Cover the bowl and set aside to activate for 10 minutes.
2. The yeast should have activated and be frothy, whisk for a few seconds and add the sugar, salt, flour and oil.
3. Mix to combine and once the consistency becomes too hard to whisk, transfer onto a clean surface and knead the dough until it all holds together.
4. Drench the same large bowl with olive oil, cover the bowl with a cloth or cling film and set aside in a warm environment to rise for 2 hours.
5. Fold the dough from each corner after 2 hours, transfer onto a clean surface, knead the dough and add the zaatar.
6. Repeat step 4 and allow to rise for another 2-4 hours.
7. Afte this I set mine in the fridge overnight to bake the following morning. But if you want to bake it on the same day, transfer the dough onto a greased baking dish and allow to rise again for 30 minutes.
8. Remove the cover, add more olive oil on top and dimple the dough. Sprinkle more Zaatar and add the olives.
9. Preheat the oven to 150c fan or gas mark 4 and bake in the oven until golden and crispy (appropriately 35-45minutes).

Enjoy


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