At Kiosk (Beth's restaurant), we get lavash bread from a local Turkish bakery – however, you could use flatbreads, tortillas or naan breads instead. If you want to make your own, I recommend using a simple flatbread recipe. I make mine quite wet and roll it out on cornmeal to make it thinner, then fry in a dry frying pan.Za’atar
Traditionally, the dressing for this dish uses za’atar, a Middle Eastern herb mix of dried thyme, oregano, sesame seeds and sumac. However, when one of our waitresses had a glut of oregano in her garden, we had a go at making our own using fresh herbs. The flavour is smoother and less intense. You’ll make more za’atar than you need for this recipe, so you can use leftovers served on top of roasted feta with the Turkish salad.