Manakish bi Za'atar (Lebanese Za'atar Flatbreads)

Ingredients

Contains gluten, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Whisk warm water, sugar and yeast in a small bowl until combined; let sit 5 minutes until foamy.

   5 min
2. 2

   In a large mixing bowl whisk together the flour and salt.

3. 3

   Pour the yeast mixture and 2 tablespoons olive oil into the flour and stir with a wooden spoon until a shaggy dough forms.

4. 4

   Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.

   Or knead in a stand mixer with the dough hook on medium speed 4–5 minutes.

   6 min
5. 5

   Lightly oil a clean bowl, place the dough inside, turn once to coat, cover with plastic wrap or a towel and let rise in a warm spot until doubled in size.

   If your kitchen is cool, proof in an oven with just the light on or in a warm microwave with a cup of hot water beside the dough.

   60 min
6. 6

   While the dough proofs, preheat the oven to 475°F (245°C) with a pizza stone on the middle rack or an inverted baking sheet placed on the rack; heat at least 20 minutes so it’s very hot.

7. 7

   Whisk the za'atar and 4 tablespoons olive oil together in a shallow bowl until spreadable; set aside.

8. 8

   Turn the risen dough onto a lightly floured surface, divide into 4 equal pieces and shape each into a ball; let the balls rest, uncovered, 10 minutes.

   10 min
9. 9

   Working with one ball at a time, use a rolling pin to roll each into an 8–9 inch (20–23 cm) round about 1/8–1/4 inch thick on a lightly floured surface.

10. 10

    Using the back of a spoon or an offset spatula, spread a thin, even layer of the za'atar oil over each round, leaving a 1/2 inch plain border around the edge.

11. 11

    Slide one or two rounds onto the hot stone or sheet (use a pizza peel or a rimless baking tray dusted with flour or semolina to transfer) and bake until edges are puffed and golden and the topping is fragrant, about 6–8 minutes.

    8 min
12. 12

    Repeat with remaining rounds; let cool a minute, then serve warm with labneh or yogurt and fresh mint and tomatoes if using.