Manakish Za'atar
The Levantine morning flatbread — a soft, blistered dough painted with za'atar slacked in good olive oil, baked until the edges crisp and the herbs smell like wild thyme and toasted sesame.
Ingredients
- all-purpose flour500 g
- instant yeast2 tsp
- fine sea salt1 tsp
- sugar1 tsp
- warm water300 ml
- extra-virgin olive oil3 tbsp, plus more for the topping
- za'atar blend6 tbsp
Steps
Whisk and knead the dough.
Whisk flour, yeast, salt, and sugar in a large bowl. Pour in the warm water and 3 tbsp olive oil, then knead 8 minutes until smooth and tacky.
Cover and let dough rise.
Cover and let rise in a warm spot until doubled, about 1 hour.
Heat oven and prepare za'atar paste.
Heat the oven to 240°C (465°F) with a baking stone or heavy sheet inside. Stir the za'atar with enough olive oil to make a loose, spoonable paste.
Divide and roll the dough rounds.
Divide the dough into 6 balls. Roll or press each into a 15 cm round on a floured surface, leaving a slight rim.
Spread za'atar oil on dough rounds.
Spread a generous tablespoon of za'atar oil over each round, right to the edge. Slide onto the hot stone in batches.
Bake and serve the manakish.
Bake until the bottoms are spotted golden and the za'atar smells toasted, 6 to 8 minutes. Eat warm, folded, with cucumbers and olives.
Nutrition, per serving. 280 calories. Protein 7.5 grams, 11 percent. Carbs 44 grams, 65 percent. Fat 7 grams, 23 percent. Fiber 4 grams, sugar 2 grams, saturated fat 1 grams, sodium 350 milligrams. Estimated from ingredients.
