In a mixing bowl, combine the flour, salt, sugar, and yeast. Slowly pour in the warm water and olive oil while mixing. Knead until the dough comes together and is smooth but slightly tacky—about 5–7 minutes. Add more flour if it's too sticky or more water if it's too dry.

Form into a ball, cover the bowl with a towel or plastic wrap, and let rise for 45–60 minutes until doubled in size.

While your dough is rising, stir together the za’atar and olive oil. It should be thick but spreadable—not too runny, not too dry.

Once the dough has risen, divide it into 4 equal balls. Roll each one out into a flat circle about ¼ inch thick. Don’t stress perfection—rustic is the vibe here.

Using a spoon or pastry brush, slather each flatbread with a generous layer of the za’atar mix. Leave about ½ inch border around the edge.

Saj Griddle: Cook flat side-down until bubbles form and the bottom is golden (2–3 mins). Flip if you want both sides cooked.

Oven: Preheat to 475°F (245°C). Place on a hot baking stone or tray and bake for 6–8 minutes, until the edges are crisp and golden.

Serve hot. Roll it, fold it, slice it—whatever your heart desires. Best enjoyed with labneh, cucumbers, mint, tomatoes, or just straight from the tray.