Oregano and cheese loaf
This recipe draws inspiration from traditional Palestinian bread. The dough is normally rolled paper-thin and stuffed with fresh za'atar leaves and a mixture of onion, sumac and cheese. After stuffing, the dough is folded into an envelope shape, then fried or baked.
I have substituted fresh za'atar with oregano, as it's easier to find, and have turned it into a loaf, which is dead easy to make. I like serving it in slices while it's warm, or slightly toasted, spread with butter or, even better, with a bowl of olive oil and some za'atar to dip chunks of bread into.
Requires cooling time.
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