- You could skip the fermentation stage and use buttermilk instead of the combination of milk and yoghurt.
- If using yoghurt and milk, start at least three hours and up to a day in advance by placing both in a bowl.
- Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.
- Tear the bread into bite-sized pieces and place in a large mixing bowl.
- Add your fermented yoghurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well and leave for 10 minutes for all the flavours to combine.
- Spoon the fattoush into serving bowls, drizzle with some olive oil and garnish generously with sumac.