Dissolve yeast and sugar in 175mls of warm water, cover and set aside for 15 minutes. Dissolve the salt in the remaining 250mls of water. Place the spelt flour in a large mixing bowl and make a well in the center. Add the yeast mixture, 1 tablespoon of olive oil and the salt water. Knead with your hands for 10 minutes in the bowl. Shape into a ball in the bowl, cover and place in a warm area to rise. Wait for 2 hours, until the dough has doubled in volume.

Punch down the dough and knead on a floured surface for 1 minute. Divide dough into pieces slightly larger than an egg and roll quickly into little balls. Leave to rest under a damp tea towel for 5 minutes.

Roll out 2 of the balls onto a floured surface to a thickness of about 5mm. Brush one with olive oil, crumble feta cheese on top and sprinkle with some za’atar. Top with the second flatbread, press down firmly and roll with a rolling pin to make sure both flatbreads are sealed together.

Heat olive oil in a large fry pan over a medium heat. Add the flatbread and cook on each side for 3 minutes until puffed up and cooked through. Continue the above process until you have used up all the dough and you have about 8 flatbreads.