Barley semolina flatbread with dill, sumac oil, and white string cheese

300 g barley flour
100 g fine semolina flour
2 -3 spoons of sourdough or 1 tbsp of yeast, dissolved in water
1 bunch of fresh dill, half the bunch finely chopped
2 tsp of sumac
150 ml good quality olive oil
1 piece of white string cheese (Middle Eastern grocery)

I just love to mix flavour into flatbread: herbs, spices stuff like that! In this case fresh dill, which works really well: it gives the bread a fresh anise kind of taste.

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Mix the two flours, the sourdough or yeast water with around 100 ml of lukewarm water en form a dough, add more water and some salt and half of the chopped dill (depending on your flours) until you have a nice smooth elastic dough. Knead for 10-15 min. Leave to rise on a warm spot for 30 min. Mix the sumak with the oil and some salt. Tear the white string cheese until you have fine strands. Heat a hot plate or baking pan until very hot. Form little balls of dough, flatten them thinly with a rolling pin. Bake the flatbread 2-3 min. on both sides. Repeat with rest of dough. Put some string cheese into the bread, some dill leaves and drizzle with or dip in the sumac oil.