Manakish Za'atar

Method

1. 1

   Dissolve the yeast and sugar in the water and let it foam for 10 minutes.

2. 2

   Knead in the flour, salt and 2 tablespoons of olive oil until smooth and supple, about 8 minutes.

3. 3

   Cover and rise until doubled, about 1 hour.

4. 4

   Stir the za'atar into the remaining olive oil to make a loose, spoonable paste.

   💡 The paste should flow off the spoon; dry za'atar burns before the bread bakes.

5. 5

   Divide into 6 balls, roll each to a 15 cm round, and dimple the surface firmly with your fingertips.

   💡 The dimples hold the topping in pools instead of letting it run off.

6. 6

   Spread with the za'atar oil and bake on a preheated tray at 250°C until puffed at the edges and blistered, 7–8 minutes.

7. 7

   Eat warm, folded around cucumber, tomato, olives or fresh mint.