Grilled Flatbread with Olive Oil and Za'atar

Ingredients

• For the flatbread:
• 10 ounces bread flour
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon instant or rapid-rise yeast
• 2 teaspoons sugar
• 2 tablespoons extra-virgin olive oil
• 6 1/2 ounces yogurt or whole milk
• To Serve:
• 1 1/2 tablespoons dried oregano
• 2 tablespoons minced fresh thyme leaves
• 2 tablespoons minced fresh savory
• 1/4 cup toasted sesame seeds
• 1 1/2 tablespoons ground sumac
• 2 tablespoons Diamond Crystal kosher salt
• Extra-virgin olive oil, for brushing and drizzling
• 3/4 cup labne

Directions

1. For the flatbread, add the flour, salt, yeast, and sugar to the bowl of a stand mixer and whisk them together. Pour in the olive oil and the yogurt or milk, then knead on low with the dough hook until the mixture gathers into a smooth ball. As it kneads, the dough should cling just a bit to the bottom of the bowl, so work in a touch more yogurt or milk if it needs help coming together. Knead for 5 minutes more. If you prefer the food processor, add all of the flatbread ingredients and process until the dough circles the blade. Move the dough to a clean bowl, seal it well with plastic wrap, and leave it at room temperature until it has risen to about twice its size, about 2 hours.
2. Tip the dough onto a floured work surface. With a bench scraper or knife, divide it into 6 equal portions. Shape each portion into a ball, set them on a well-floured surface with a few inches between them, and drape with a floured cloth. You can also put each dough ball into its own covered pint-size deli container. Let the dough sit at room temperature until the balls have doubled, about 2 hours.
3. Light one chimney full of charcoal. Once the coals are fully lit and coated with gray ash, empty them onto one side of the charcoal grate. Put the cooking grate on, cover the grill, and heat it for 5 minutes. For a gas grill, turn half the burners to the highest heat setting, cover the grill, and warm it for 10 minutes. Scrub the grilling grate clean and oil it.
4. Shape one ball of dough at a time, using floured hands or a rolling pin, into a round or oblong piece roughly 10 inches long and 6 inches wide. After you have 2 or 3 pieces ready, place them right over the hot side of the grill. Cook them in place, pricking any big bubbles with a knife, the edge of a spatula, or a pizza peel, until the underside is lightly golden brown with some charred spots. Turn with a large spatula, pizza peel, or tongs, and cook until the second side is browned and charred in places. Take the bread off the grill, set it on a large plate, and cover with a clean dish towel so it stays warm while you grill the rest.
5. To serve, make the za'atar mixture by putting the oregano, thyme, savory, sesame seeds, sumac, and salt in a small bowl and mixing with your fingers until evenly combined. Brush the warm flatbreads with olive oil and scatter the za'atar mixture over them generously. Spoon the labne into a serving dish, drizzle it with olive oil, and add a sprinkle of za'atar. Serve the bread with the labne right away.