Za'atar, Feta and Olive Oil Damper (Australian × Lebanese)

Method

1. Burn a wood fire in a fire ring for 45 to 60 minutes to build a thick bed of coals, and keep water nearby. Cut a sheet of baking paper larger than the base of the camp oven, with ends left long as handles. In a small bowl, mix the za'atar, sesame seeds and part of the olive oil into a thick za'atar oil.

   Add in this stepZa'atar 2 tbspWhite sesame seeds 1 tspExtra virgin olive oil 2⅛ tbsp

2. In a large bowl, mix the flour, baking powder and salt well.

   Add in this stepPlain (all-purpose) flour 200 gBaking powder 2½ tspSalt ¼ tsp

3. In another bowl, whisk the yogurt, water and the rest of the olive oil, pour into the flour and mix with a butter knife, using a cutting motion, into a soft, slightly sticky dough. Crumble in the feta in rough pieces and fold the dough over a few times just to distribute it.

   Add in this stepPlain yogurt 80 gWater 70 mlExtra virgin olive oil 1.4 tbspFeta 80 g

4. On a floured board, press the dough into a flat round about 3 cm thick and set it on the baking paper. Press your fingertips firmly all over the top to make dimples and spread the za'atar oil evenly over it.

   Add in this stepFlour, for dusting 1 tbsp

5. Lower the dough into a 20 cm camp oven by the paper handles and put the lid on. Set it on a shallow bed of coals, add coals to the lid and bake over charcoal (medium heat) for 22 min. Za'atar burns easily, so for this bread keep roughly equal coals above and below (half and half). Turn the oven and lid a quarter turn every 10 minutes.

   charcoal (medium heat)

6. It's done when the edges are golden, the base sounds hollow when tapped and a skewer comes out clean. Lift it out by the paper and let it cool for 5 min.

7. Cut the tomato and cucumber into chunks and pile them on a plate with the mint leaves; tear off pieces of warm damper and wrap them around the vegetables.

   Add in this stepTomato 1Cucumber ½Mint leaves 8