Za'atar, Feta and Olive Soda Farls (Irish × Levantine)

Method

1. Preheat the oven to 220 °C (200 °C fan) and line a baking tray with baking paper. Sift the flour, bicarbonate of soda and salt into a large bowl, add the za'atar for the dough and whisk for 30 seconds so everything is evenly mixed.

   Add in this stepPlain flour 250 gBicarbonate of soda (baking soda) 1 tspFine salt ¼ tspZa'atar 1¾ tsp

2. Crumble the feta into rough 1 cm pieces, roughly chop the olives and pat them dry with kitchen paper. Add both to the flour and toss with your fingers so they are coated; this stops them sinking into one wet clump.

   Add in this stepFeta 80 gPitted green olives 40 g

3. Whisk the buttermilk with half the olive oil, make a well in the flour and pour it in. With one hand shaped like a stiff claw, mix in wide circles for no more than a minute, until you have a soft, shaggy, slightly sticky dough with no dry flour left. Work quickly and do not knead.

   Add in this stepButtermilk 190 mlExtra virgin olive oil 1 tbsp

4. Sprinkle the dusting flour on the worktop, tip out the dough and tuck the edges under a few times to make a rough ball. Pat it into a 15 cm round about 3 cm high, then cut it right through into 4 wedges (farls) with a floured knife. Move the farls to the tray, leaving 1 cm between them so the sides bake crisp.

   Add in this stepPlain flour (for dusting) 1 tbsp

5. Mix the rest of the olive oil with the remaining za'atar to a loose paste and brush it generously over the tops of the farls.

   Add in this stepExtra virgin olive oil 1 tbspZa'atar 1¼ tsp

6. Bake in the oven for 20 min, until risen and golden with a deep, fragrant crust. Tap the bottom of a farl: it should sound hollow. If the za'atar topping darkens too quickly, lay a sheet of foil loosely over the tray for the last 5 minutes.

   oven

7. Cool on a wire rack for 10 min, then split the farls and eat them warm, as they are or with labneh, sliced tomato and cucumber.