These get shaped after the dough is fully fermented, and then proof for an hour.

They get topped with a mix of olive oil and za'atar, a funky middle eastern spice/herb mix.

Kinda like pita pizza.

This is the same dough, but is shaped right after it's mixed, before fermentation.

Look kinda like bagels to me.

A few sesame seeds and then the ferment for 1 1/2 hours.

Then they get rolled flat and proof for about an hour.

They bake in 3-4 minutes.

Pass the butter please.