Sieve both flours into a bowl and mix with yeast, sugar, zaatar, and salt.
Combine warm water and oil, then add to the dry ingredients to form a sticky dough.
Cover the bowl and let the dough prove for 10 minutes.
Knead the dough on a floured surface for 10 minutes until soft and shiny.
Place dough in an oiled bowl, cover with film, and prove for up to 1 hour.
Knock back the dough and divide into six equal balls.
Roll balls into circles 18cm wide and 3mm thick.
Spray dough with water and sprinkle with zaatar and sumac.
Prove the shaped dough circles for an additional 30 minutes.
Preheat oven to maximum temperature with an upturned roasting tray inside for 20 minutes.
Bake flatbreads for 5 minutes until puffy and spotted brown.
Remove from oven and cool on a wire rack.