Sourdough Pide Bread with Za'atar and Olive Oil

In a large bowl, combine the active sourdough starter, flour, warm water, and salt. Mix well until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 5 minutes.

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-2 hours, or until doubled in size. Bulk fermentation can also take place in the refrigerator overnight or for up to 24 hours.

Preheat your oven to 450°F (232°C). Place a baking sheet in the oven while it preheats.

Punch down the dough to release the air. Divide the dough into 4 equal portions.

On a lightly floured surface, roll out each portion of dough into an oval shape, about 8-10 inches long and 4-5 inches wide.

Transfer the rolled-out dough to a piece of parchment paper.

Brush each pide bread with olive oil and sprinkle generously with za'atar spice blend.

Carefully remove the preheated baking sheet from the oven. Slide the parchment paper with the pide bread onto the hot baking sheet. Repeat with the remaining pide breads.

Bake for 12-15 minutes, or until the bread is golden brown and cooked through.

Remove from the oven and drizzle with additional olive oil. Serve warm.