Manakish Za'atar

Method

1. 1
   • wheat flour400 g
   • dry yeast1 tsp
   • salt1 tsp
   • white sugar1 tsp
   • olive oil3 tbsp
   • water2¼ dl

   Knead the manakish dough — In a large bowl, stir the yeast and sugar into the lukewarm water and let sit for 5 minutes until foamy. Add the flour, salt and 3 tbsp olive oil, then mix and knead for about 8 minutes until you have a smooth, elastic dough.

2. 2

   Let the dough rise — Shape the dough into a ball, place in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.

   ⏱1 hr
3. 3

   Shape the dough rounds — Punch down the dough and divide into 4 pieces. Roll each piece out into a thin round about 18 cm across and place on a baking sheet lined with parchment.

4. 4
   • olive oil3 tbsp
   • za'atar60 g

   Spread the za'atar topping — Mix the za'atar with the remaining olive oil to form a thick, spreadable paste. Spread generously over each dough round, right to the edges, and let rest for 10 minutes while the oven preheats to 230°C (450°F).

5. 5

   Bake until puffed and golden — Bake for 8-10 minutes until the edges are golden and puffed and the base is cooked through. Serve warm, cut into wedges.

   ⏱10 min