Batbout with Za'atar (Moroccan Stuffed Flatbread)

In a large bowl, whisk together the all-purpose flour, semolina, salt, sugar, and instant yeast. Add 2 tablespoons of olive oil and the lukewarm water. Mix with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic. Return to the bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.

Punch down the dough. On a lightly oiled surface, divide into 8 equal pieces. Roll each into a ball, then flatten into a disc about 1 cm thick. Spoon 1 heaping teaspoon of za'atar into the center of four of the discs. Top with the remaining discs and press the edges firmly to seal. Roll each circle gently to fuse them into a single, flatbread about 1.5 cm thick.

Brush the tops of the stuffed breads generously with olive oil, then sprinkle each with za'atar. Let them rest on a tray for another 20–30 minutes while you heat a heavy-bottomed skillet or griddle over medium-low heat.

Carefully slide a batbout onto the dry hot skillet and cook for 2–3 minutes per side, until marked with golden spots and baked through. The bread should sound hollow when tapped. Repeat with the remaining breads. Brush with extra olive oil and sprinkle with more za'atar before serving warm.