Whole-Wheat Za’atar Flatbreads

Preparation

1. Step 1

   Put 1 cup lukewarm water in a medium mixing bowl and sprinkle yeast over. Once the yeast dissolves and begins to foam slightly, 5 to 10 minutes, add salt, sugar and 2 tablespoons olive oil, then mix in 1½ cups of the all-purpose flour, all of the whole-wheat flour and the sesame seeds until you have a soft dough. Add more all-purpose flour as needed, just enough to hold the mixture together — it will stick to your hands just a bit — and knead it into a large ball. Return to the mixing bowl, cover with a cloth and let rise for about 1 hour.

2. Step 2

   Punch the dough down and dust lightly with flour. Divide into 4 pieces, and form them into balls, dusting as necessary to prevent the dough from sticking.

3. Step 3

   Place a rack in the middle of the oven, and heat to 400 degrees. Lightly oil a 12-by-18-inch baking sheet. Space dough balls evenly on the oiled sheet and, using your fingertips, press each into a flat 5-inch disk.

4. Step 4

   In a small bowl, combine 4 tablespoons oil and the za’atar. Smear the mixture evenly over the dough, spreading it toward the edges and leaving a ½-inch rim on each round. Let rise, uncovered, until edges look puffed, 20 to 30 minutes.

5. Step 5

   Bake on the middle rack until nicely browned, about 15 minutes. Sprinkle with a mixture of chopped fresh thyme and parsley, if you like. Transfer to a rack to cool, or serve warm. May be reheated.