The griddle bread of Jordanian village tables gains a sharp heat in this recipe from zaatar and red pepper flakes. Bubbling on the griddle as it cooks is the sign the dough has been rolled to the right thinness.
Knead the flour, water, fresh yeast and salt into a smooth dough and let rest for 10 minutes.
Roll the dough into as thin a round as possible.
Mix the olive oil, zaatar and red pepper flakes and spread over the dough.
Cook on a griddle or cast-iron pan, 4 minutes per side.
Roll the dough as thin as possible; leaving it thick keeps the centre raw while the edges burn on the griddle. Allergens: contains wheat (gluten) and sesame (zaatar blend).
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