Reem made this bread with her daughter, for the international feast to share with the other women. As she made it, she talked to Sophie about where the different ingredients came from, tomatoes from Iraq, Za'atar from Palestine, oil from Sudan, and flour from England.
pinch of salt and sugar
How to make:
Mix a pinch of salt and sugar with 3 mugs of flour
Add as tablespoon or sachet of yeast, and mix together.
Pour 1/4 cup of oil to the mixture, and then 2 mugs of warm water.
Knead the mixture by hand until it becomes a smooth dough.
Leave it to rest for about 40 minutes - 1 hour, until it has risen.
Line a baking tray with grease-proof paper.
Pre-heat the oven at 180c.
Dice the tomato and keep the juice on the same plate.
In a bowl, mix 3 tablespoons of Za'atar with 6 tablespoons of oil.
When the dough has risen, cut it into small balls.
Flatten each ball onto the baking tray.
Spread some chopped tomato with its juice onto the flattened dough.
Then place a teaspoon of the Za'ater mixture on to of the tomato mixture.
Bake for around 10 minutes.
Serve hot or warm with vegetables, or sad and a dollop of yogurt.