- Combine flour and yeast in a bowl. Add 300 ml lukewarm water, olive oil, sugar and SALDORO sea salt and knead with the dough hook of the hand mixer for 4-5 minutes, until the dough pulls away from the side of the bowl. Shape the dough into a ball, cover and let rise for about 45 min until it has doubled in size.
- For the za´atar, toast the sesame seeds with the black seed and let cool. Coarsely crush these together with the sumac, thyme, oregano and 1/2 tsp SALDORO sea salt with a pestle and mortar.
- Divide the dough into 8 pieces, roll them out into small oval flatbreads and lay on a parchment-lined baking sheet. Cover and let rise for another 15 min.
- Wash and chop the tomatoes, removing the stem base. Peel and finely chop the onion. Stir together the za´atar and the olive oil.
- Preheat the oven to 220ºC. Spread the za´atar-olive oil mixture, the cherry tomatoes and onion on the flatbreads and bake (centre, convection 200ºC) for 12–15 min until golden brown and crispy.
Sumac is a finely acidic spice frequently used in Turkish and Middle Eastern cuisine. You can find it, as well as the black seed, in Turkish and Asian food stores.