Distilled from various on-line recipies
Creates 4 approx 8" x 5" breads
| 14 T | water |
| ¼ C | olive oil |
| 1 ¼ tsp | active yeast |
| 1 tsp | kosher salt |
| 10 oz (weight) | all purpose flour |
| 4 | 8" x 6" (or so) in. sheets of parchment |
| 3-4 T (or more, to taste) | Zatar (spice mix - get at Penzy's or intl stores) |
| olive oil | |
| kosher salt |
Oven: 400° F
For the dough: mix water, yeast in a cup, let sit for a few minutes. In a bowl (mixer bowl if using a mixer) mix the flour and salt. Add the water/yeast mixture and mix to a shaggy dough then add the oil while mixing (a mixer is useful here), to just to a smooth (wet) dough - 2-5 min. Cover, refrigerate overnight. Remove from fridge 2+ hrs before use, allowing to warm and then rise to at least double.
In a small bowl, mix zatar and olive oil to a near pourable consistency.
Pour/scoop the sticky dough onto a well floured board. Turn over/around to get the outside floured (not sticky). Letter fold a couple of times, adding flour as necessary, and then divide into 4 pieces. Shape into balls, flour, cover with a cloth, let stand for 1hr. Stretch each into a 1/8" to 1/4" thick oblong and place onto their parchments.
Spoon and spread zatar/oil onto the breads. I'll use a (silicone) pastry brush to help. The dough is delicate. Sprinkle some kosher salt on the breads to taste. Bake for 7-10min until lightly browned. Too much and they get cracker-like.