Jerusalem Flat Bread

1 tablespoon yeast
2 cups warm water
3 tablespoons organic gluten
5 cups freshly milled flour – I prefer spelt
2 teaspoons salt
3 tablespoons Za’atar Blend
3 tablespoons olive oil
½ cup feta cheese, crumbled

1. Combine yeast and warm water in large bowl. Stir will. Cover and let sit for 10 minutes.
2. Add gluten and 5 cups flour into yeast/water mixture.
3. Mix in by hand or with a mixer, such as the Bosch Mixer.
4. Add in salt and olive oil. Continue kneading until it is smooth and stretchy. 5 minutes in a mixer is good.
5. Brush a large bowl with olive oil and place dough in the bowl.
6. Cover the bowl with plastic wrap/ let rest in warm place for 2 hours or until doubled.
7. Preheat oven and oven tray to 500 degrees F,. place the dough onto a floured surface and cut into 6 pieces.
8. Gently press and stretch each piece on the flour surface until it makes a nice round pita style bread.
9. In small bowl, mix olive oil and za'atar together.
10. Brush this mixture on top of each bread piece. Then top with feta cheese.
11. Bake for 4-8 minutes until golden brown.

Za’atar Blend

2 tablespoons dried thyme
¼ cup lightly roasted sesame seeds
½ teaspoon salt
2-3 tablespoons dried sumac  
Mix and store in airtight spice container. Will keep for months.