Manakish Za'atar

🔥 Prep

• Measure 500 g flour into a large mixing bowl.
• Dissolve 1 tsp yeast in 1 cup warm water (around 110°F) and let sit for 5 minutes until frothy.
• Measure 0.5 cup olive oil and 3 tbsp za'atar into a small bowl; set aside.
• Measure 1 tsp salt and add to the flour.
• (Optional) Sift the flour to aerate.

🔥 Cook

• 1. Add the yeast mixture and remaining olive oil to the flour; mix until a shaggy dough forms.
• 2. Knead the dough on a lightly floured surface for 8‑10 minutes until smooth and elastic.
• 3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
• 4. Preheat the oven to 425°F (220°C); line a baking sheet with parchment paper.
• 5. Punch down the risen dough, divide into 4 equal portions, and shape each into a rough oval about ¼‑inch thick.
• 6. Brush each dough piece with the za'atar‑olive oil mixture, spreading evenly to the edges.
• 7. Transfer the flattened doughs to the prepared baking sheet and bake for 12‑15 minutes, until the edges are golden and the topping is fragrant.
• 8. Remove from oven, let cool 2 minutes, then slice and serve.

🔥 Serve

• Serve the manakish warm, drizzled with a little extra olive oil if desired.
• Accompany with fresh cucumber slices, tomato wedges, and lemon wedges.
• Pair with labneh or plain yogurt for dipping.
• Enjoy alongside a simple salad of mixed greens dressed with olive oil and lemon juice.