My wife returned from Israel with some beautiful zatar. The word describes both an herb as well as an herb blend. She brought both, from a spice dealer in her home town, where her family has been living for about two hundred years. The spice dealer has been there about as long. The blend varies from place to place and typically, people argue over their preferences. Most of the blends have the zatar, thyme, sesame. This one has lemon salt as well. It's just a great herbal condiment.
Zatar calls for flatbread, although it's great on grilled meat, for example, especially chicken, and with Lebanese yoghurt.
So, some pitot, barely visible on the left, and the much more challenging carta di musica, also known as Pane Carasau in Sardinia. In this case, the instructions using volume directions that I located were way off for my conditions, so I mixed it up to approximate a dough in the low to mid 60's hydration. I used a combination of ap and semolina flour and some olive oil. I used a little commercial yeast, although I'm sure this isn't necessary. I hydtated a portion of the flour and water and a little yeast overnight before making up the dough, a sort of biga for flavor, as the dough goes very fast the next day with the commercial yeast.
These are rolled out very thin. An intensive mix helps with dough strength. Once on the stones in the oven, they should puff like pita, but much, much thinner. They are taken out at this point, separated into the two halves, and thrown back on the stones to crisp up and brown.
Fun to make and eat, if a little tricky.