Instructions: For topping: Stir zaatar spices, salt lemon juice and olive oil in small bowl and set aside.

For bread: whisk together yeast, water and sugar. Stir in oil, salt, all purpose flour and most of bread flour - reserve 1 cup. Mix to form a soft dough. Knead 8 - 10 minutes add reserve flour as necessary. Place dough in well greased bowl, cover with plastic and tea towel and let rise till doubled. OR a long cool rise in refrigerator for several hours or overnight. Dough keeps for 3 days.

If refrigerated, let assume room temperature. Break off sections of dough about size of grapefruit. Stretch or roll into irregular slabs. Let rest 15 minutes, cover with damp tea towel. Smear, spoon or brush each with some of olive oil zaatar mixture.

Preheat grill to hottest temperature. Lay slabs gently on grill. Cover for 1-2 minutes, then check to gauge doneness. Allow to bake until tops begin to brown. Brush with additional topping if desired.

To cook over charcoal grill, watch out for hot spots. Start checking slabs of dough after just 1 minute to ensure that they are not burning.

Zaatar Spice:
Blend together both oreganos, both thymes, savory, marjoram, sumac, sesame seeds, salt and lemon zest. Use for zaatar flatbread.

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