Manakish Za'atar

🧂 Ingredients

• 500 g All-purpose flour(Plus extra for dusting)
• 1 tbsp Active dry yeast(Ensure yeast is fresh for optimal rising)
• 100 g Za'atar spice blend(High-quality za'atar is key; look for a vibrant green color.)
• 120 ml Extra virgin olive oil(Divided: some for dough, most for topping)
• 1 tsp Granulated sugar(To feed the yeast)
• 300 ml Lukewarm water(Approximately 40-45°C (105-115°F). Adjust as needed for dough consistency.)
• 1 tsp Salt(Enhances flavor and dough structure)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and about 2 tablespoons (30ml) of the olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

   ⏱️ 10 minutes
3. 3

   Knead the dough: Knead the dough for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If it's too sticky, add a little more flour, a tablespoon at a time. If it's too dry, add a teaspoon of water.

   ⏱️ 10 minutes
4. 4

   First rise: Lightly grease the mixing bowl with a little olive oil. Place the kneaded dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 1 hour 30 minutes
5. 5

   Prepare the za'atar topping: While the dough is rising, in a medium bowl, combine the za'atar spice blend with the remaining olive oil (about 90ml). Stir until a thick, spreadable paste forms. Add a pinch of salt if desired.

   ⏱️ 5 minutes
6. 6

   Shape the manakish: Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal portions. Roll each portion into a ball. Flatten each ball into a round disc, about 15-20 cm (6-8 inches) in diameter and about 0.5 cm (1/4 inch) thick. You can use a rolling pin or your hands.

   ⏱️ 15 minutes
7. 7

   Top the manakish: Place the rolled-out dough rounds on baking sheets lined with parchment paper (or directly onto a pizza stone if using). Spread a generous layer of the za'atar mixture evenly over each dough round, leaving a small border around the edge. Press down gently with the back of a spoon.

   ⏱️ 5 minutes
8. 8

   Bake: Preheat your oven to 220°C (425°F). Bake the manakish for 10-12 minutes, or until the edges are puffed up, lightly golden brown, and the za'atar topping is fragrant and slightly toasted. The center should be cooked through.

   ⏱️ 10-12 minutes
9. 9

   Serve: Remove the manakish from the oven and serve immediately while hot and fresh. They are best enjoyed straight from the oven.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For an even more authentic flavor, use freshly ground za'atar if possible.
• ✓Don't skimp on the olive oil for the topping; it helps create a rich flavor and prevents the za'atar from burning too quickly.
• ✓If you don't have a baking sheet, you can bake these directly on a preheated pizza stone or baking steel for a crispier crust.
• ✓The dough can be made ahead and refrigerated for up to 24 hours. Let it come to room temperature before shaping.

🔄 Variations

• Add crumbled feta or akkawi cheese over the za'atar mixture before baking.
• For a meat version (Manakish bi Lahme), mix the za'atar paste with finely ground lamb or beef, onions, and spices before topping the dough.

🥗 Nutrition

Per serving