Manakish Za'atar

Method

Tap a step when it's done.

1. 1Stir the sugar and yeast into the lukewarm water and leave for 5-10 minutes until foamy. Mix the flour and salt in a large bowl, make a well and pour in the yeast mixture and 3 tbsp olive oil.
2. 2Bring it together and knead on the counter for 8-10 minutes until smooth, soft and no longer sticky. Place in an oiled bowl, cover and let rise in a warm spot for about 1 hour, until doubled.
3. 3Put a baking tray in the oven and preheat to the highest setting (250-275 °C) for at least 20 minutes. Meanwhile mix the za'atar with the olive oil to a loose, spreadable paste.
4. 4Divide the dough into 6 pieces, shape into balls and rest for 10 minutes. Roll each on a floured surface into a round about 18-20 cm across and 5 mm thick.
5. 5Place the rounds on baking paper and press dimples all over with your fingertips. Spread 2-3 tbsp of the za'atar oil over each, leaving a 1 cm border.
6. 6Slide them, paper and all, onto the hot tray and bake for 7-9 minutes. Take them out when the edges are puffed and golden and the bottom is browned but the center is still soft.
7. 7Serve warm with tomatoes, cucumber, olives, mint and labneh, or roll them up around the vegetables to eat.