Za'atar Katmer

In a large mixing bowl, combine the All-purpose wheat flour and Salt. Gradually add the Water and 50g of Olive oil, mixing until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 10-15 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest at room temperature for at least 30 minutes.

While the dough rests, prepare the za'atar mixture. In a small bowl, combine the Hatay za'atar mix with the remaining 50g of Olive oil, stirring until well combined and forming a thick paste. Melt the Unsalted butter in a separate small saucepan or microwave.

Divide the rested dough into 4 equal pieces. Lightly oil your work surface with a small amount of olive oil (not from the measured amount, just for lubrication). Take one piece of dough and, using your hands, gently stretch and pull it from the center outwards, rotating it, until it becomes very thin and almost transparent, resembling a large, thin yufka sheet. Be careful not to tear it.