Manakish bi Zaatar

Ingredients

Instructions

1. 1

   Preheat the oven to 250°C. If you have a baking stone or inverted heavy baking tray, place it in the oven while it heats so the flatbreads bake fast and crisp. In a mixing bowl, combine the bread flour, instant yeast, and fine sea salt.

2. 2

   Add the warm water and olive oil to the bowl and mix until a shaggy dough forms. Knead for 5-6 minutes until smooth and elastic; the dough should feel soft but not sticky. If it sticks badly, dust very lightly with flour, but keep it supple for tender manakish.

3. 3

   Cover the dough and let it rest for 10 minutes. This short rest relaxes the gluten and is enough for a quick beginner-friendly version.

4. 4

   Meanwhile, stir together the zaatar, olive oil, and sesame seeds into a loose spreadable paste. It should look glossy and spoonable, not dry; add a few extra drops of oil only if needed.

5. 5

   Divide the dough into 2 equal pieces. Shape each into a ball, then flatten and stretch each one into a round about 18-20 cm wide. Press with your fingertips to make shallow dimples; this helps hold the topping in place.

6. 6

   Spread the zaatar mixture evenly over the 2 rounds, leaving a very small border. Bake on the hot stone or tray for 7-9 minutes until the edges are lightly golden and the bottoms are cooked through. The topping should smell fragrant and the bread should puff slightly in places.

7. 7

   Remove from the oven and let the manakish sit for 1-2 minutes so the topping settles. Serve warm, cut into wedges or folded in half.

Nutrition per serving

Notes

• •For an even faster schedule, mix the dough as soon as the oven is turned on so the short rest happens while the oven finishes preheating.
• •If your kitchen is cool, use water around 38-40°C to help the yeast get started quickly.
• •Manakish is excellent with sliced cucumber, tomato, olives, or a side of vegan yogurt-style dip.
• •Do not overload the topping; too much oil can make the center soggy before the bread finishes baking.

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