رغيف زعتر فلسطيني

In a large bowl, we mix the gluten-free flour with xanthan gum and a pinch of salt.

We add the 4 tbsp of olive oil and yogurt, then stir the ingredients together.

Put the yeast in a quarter cup of warm water, then add the sugar and mix well.

We add the yeast mixture (prepared by dissolving the yeast and sugar in warm water after it has activated).

We gradually add warm water and knead until the dough becomes sticky in texture.

We cover the dough and let it rest in a warm place for 2 hours.

Meanwhile, prepare the filling by mixing green thyme with chopped onion, ½ cup of olive oil, sumac, and a pinch of salt.

After the dough has rested, we divide it into small balls, flatten each one into a round shape, and spread the filling on top.

We bake the flatbreads in a preheated oven at 180°C (356°F) until golden brown.