The spice mixture on this flat bread is my version of a spice blend used in the Middle East, called Za’atar. It’s a great seasoning to use on meats and vegetables too.
Pat the thyme and marjoram dry. Add the sumac, sesame seeds, thyme, cumin seeds, marjoram and coarse salt to a small bowl. Mix until well combined. Set spice mix aside until ready to sprinkle on the flat bread.
In a medium bowl whisk sugar, water and yogurt. Stir in the yeast. Let stand until slightly foamy, about 5 to 10 minutes. Stir in the wheat flour and 1 cup of the white flour. Keep stirring until batter begins to form. Cover and let the batter stand in warm place until doubles in size, about 30 to 45 minutes.
Sprinkle the batter with the salt and then the oil. Sprinkle about 1 ¼ cup of the remaining flour. Turn onto well-floured surface. Knead the mixture into a dough, adding more flour as the dough becomes too sticky to work. Continue kneading until dough is smooth and elastic, about 6 to 8 minutes. Depending on the humidity, the amount of flour added to the dough will vary.
Place the dough in a lightly oiled bowl and cover. Let dough rest until doubled, about 1 1/2 hours.
Preheat grill to high. Carefully clean the grill and brush with well oil so the bread doesn’t stick to the grill. Brush a large baking sheet with oil.
Punch down the dough. Divide into 6 equal pieces. Cover and let rest for 10 minutes. On a lightly floured surface, roll each piece of dough into a circle or rectangle, about ¼-inch thick. Brush off excess flour on the dough.
Lightly brush both sides of the dough with olive oil. Using both your hands, gently transfer the dough onto the oiled baking sheet. Carefully transfer each piece of dough onto the grill. Cook bread in batches if all the dough pieces don’t fit on the grill. Grill dough until crisp and golden on each side, about 2 to 3 minutes grilling time per side. Brush bread lightly with olive oil, and sprinkle with spice mix to taste. Serve. Makes 6 flat breads.