👨‍🍳 作り方

1. 1

   In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water and 1/4 cup olive oil, mixing until a shaggy dough forms.

   💡 プロのコツ: Ensure water is warm, not hot, to activate yeast.
2. 2

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   ⏱️ 10 minutes
3. 3

   Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

   ⏱️ 1.5 hours
4. 4

   Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven to preheat.

   ⏱️ 20 minutes
5. 5

   Punch down the dough and divide it into 4 equal portions. Shape each portion into a ball.

   💡 プロのコツ: Work with one ball at a time, keeping others covered.
6. 6

   On a lightly floured surface, flatten each dough ball into a thin round, about 8-10 inches in diameter.

7. 7

   In a small bowl, mix the za'atar blend with 1/4 cup olive oil and optional sesame seeds. Adjust consistency with more oil if needed.

   💡 プロのコツ: The mixture should be a spreadable paste.
8. 8

   Spread the za'atar mixture evenly over each flattened dough round, leaving a small border.

9. 9

   Carefully transfer the manakeesh to the preheated baking sheet or pizza stone. Bake for 10-15 minutes, or until the crust is golden brown and puffed.

   ⏱️ 15 minutes
10. 10

    Remove from oven, brush lightly with olive oil, and serve immediately with a dollop of labneh and fresh mint.