Ana Sortun sprinkles house-made flatbreads with za'atar, the Middle Eastern blend of sesame seeds, herbs and sumac. She serves it with a salad of spinach, peas, cucumbers and lettuce, mixed with yogurt-like Lebanese lebneh.
To simply the recipe, bake store-bought pizza dough with za'atar, and make a simpler version of the salad with Greek-style yogurt.
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