Lebanese za'atar flatbread (Manakish za'atar)

1. Mix the flour with the yeast, sugar and salt, add 2 tbsp olive oil and the lukewarm water and knead for 8-10 minutes into a smooth, elastic dough.

2. Cover and leave to rise in a warm place for about 1 hour until doubled.

3. Mix the za'atar with the remaining olive oil to get a thick, spreadable paste.

4. Divide the dough into 6, shape into balls and rest for 10 minutes; preheat the oven to 250 °C with a baking tray inside.

5. Roll each ball into a disc about 18 cm across, press dimples into it with your fingertips and spread thinly with the za'atar oil right to the edge.

6. Bake on the hot tray for 7-9 minutes until the base is golden brown; serve warm with tomato, cucumber, mint and labneh.

Tip: Manakish is the star of the Lebanese breakfast, baked fresh in bakery ovens. The fingertip dimples hold the oil so it doesn't run off; if the edges look dry, sprinkle with a little water before baking. You can also make them half with za'atar, half with cheese.