Preparation

• Boil the bulgur. Drain it very well and let it cool down a bit. Take a bowl and brush it with olive oil. Mix the flour, yeast, salt, sugar and bulgur well in another bowl. Then add 350 ml of warm water. Knead it through. It’s sticky and moist. That how it’s supposed to be. Keep kneading well, about 10 minutes. Then make a ball and place it in the greased bowl. Cover with plastic and put it in a warm place – near a heater for example – to rest for an hour.
• Take a large baking tray and grease it well with oil or cover it with baking paper. Knead the dough well and then divide it in one piece over the entire baking tray. Push it well into all corners. Cover the plate again with plastic wrap and let the dough rest for half an hour. Preheat the oven to 220 degrees.
• Remove the foil from the baking tray and press well into the dough with your finger. Every few centimeters press a hole in the dough with a finger. You can feel the bottom. Then divide the za’atar over the dough and put the bread in the oven for 20-30 minutes. See for yourself whether you think it is good after 20 minutes or only after 30 minutes. It can differ per oven.