These very thin, soft breads, which you can roll up, are like Bedouin skillet breads. They work very well for me in a skillet, and I finish them under a broiler, but you can also bake them. For the topping, you can buy ready-made zaatar mixtures, which contain thyme and the tangy spice sumac, in Middle Eastern stores. You need only add olive oil. But it is easy enough to make your own zaatar mix at home. My favorite is simply thyme and sesame seeds with salt and olive oil. The quantities here make for a richer than usual topping. Serve the breads for breakfast, with labneh (see page 112), as a snack with a salad, or as an appetizer, cut into wedges.
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