Turkkilainen pideleipä za'atarilla

•  450 gr plain flour
•  15 gr fresh yeast
• ½ tsp. sugar
• 2 dl lukewarm water
• 1 tsp. salt
• 2 tbsp. thick yoghurt
• 2 tbsp. olive oil

• Olive oil
• 2 tbsp. za'atar (roasted sesame seeds. sumack, dried thyme and oregano)

1. Cream the yeast with sugar in half of the lukewarm water, add some of the flour and leave to froth.
2. Add rest of the water, yoghurt, salt, olive oil and using your hands, draw in rest of the flour and work the mixture into a sticky dough. Knead until the dough is smooth and leaves the sides of the bowl (drizzle a little oil in your hands to help shape the dough, if needed too). Let is rest and double in size.
3. Continue to knead on a lightly floured surface until the dough is elastic and smooth. Roll it in the few drops of olive oil in the bowl, cover with a damp towel and leave to prove in a warm place for 1- 1 ½ hours or until doubled in size.
4. Once doubled, punch the dough down, knead again and divide it into four pieces. Knead each piece well. Flatten them out with the heel of your hand and stretch them into large, uneven rounds or ovals, creating thick lip around the edges. Indent the dough with your fingertips.
5. Lightly oil two hot baking sheets and place them in the oven for 2 minutes. Place the pide on them and sprinke oil and za'atar over the top.
6. Bake the pides in 250-300 C until lightly golden with a crisp crust around the edges. Transfer them to a wire rack.