Step 1

First make the dough by adding all of the ingredients except for the water in the bowl of a stand mixer with a dough hook attachment. With the machine running on low, slowly add the water until the dough comes together. Increase speed to medium-high and knead for about 10 minutes, or until a ball forms. Cover with plastic wrap and a kitchen towel and let rise for about 2 hours.

Step 2

Meanwhile, make the filling. Add the onion and olive oil to a medium-sized pot set over moderate heat. Cook until lightly browned, about 15 minutes. Remove from heat and add za'atar, sumac, lemon juice and salt. Adjust seasoning and drain, reserving the olive oil.

Step 3

When the dough has doubled in size, take about half of it and divide into 8 equal pieces, keeping the other half in the freezer for later use, or covering with plastic wrap if you want to use the same day. Preheat the oven to 350F/175C and prepare a baking sheet by spreading with reserved oil generously.

Step 4

Brush reserved oil on your work surface generously. Take one piece of dough and keep the others under plastic wrap. Brush a rolling pin with reserved oil. Roll out the dough into a thin long shape. You want it to be as thin as possible.

Step 5

Sprinkle about 1 Tbsp of the za'atar mixture on the surface of the dough. Fold in lengthwise, press down, and sprinkle 1/2 Tbsp on the surface. Now fold the long ends down to make about a hand-sized pocket and press down again to make thin. Brush the top with reserved oil and place on reserved baking sheet. Repeat with other pieces.

Step 6

Before placing in the oven, brush all the pieces with more reserved oil. Bake until golden-brown, about 20-30 minutes. Enjoy warm or room temperature.

Step 7

Reserved oil can be kept in the fridge up to 1 week. Use in salad dressing or on roasted vegetables. Extra dough can be used to make cheese pies, or kept in the freezer for later use. If freezing the za'atar bread, be sure to wrap each individual piece in plastic wrap before placing in a zip-top back.