Ingredients:

  • 1 ¼ cups (300 ml) warm water (105°F–115°F)
  • 2 ¼ tsp (7 grams) active dry yeast
  • 1 tsp (5 grams) granulated sugar
  • 3 ½ cups (420 grams) bread flour (or AP flour)
  • 1 tsp (5 grams) fine sea salt (for dough)
  • 3 Tbsp (45 ml) olive oil (for dough)
  • ½ cup (60 grams) high-quality Za'atar spice blend
  • ½ cup (120 ml) extra virgin olive oil (for topping)
  • ¼ tsp (1 gram) salt (for topping)

Instructions:

  1. Activate the Yeast: Combine warm water, yeast, and sugar in a small bowl. Let stand for 5–10 minutes until foamy.
  2. Combine Dry Ingredients: In a large bowl (or stand mixer), whisk together the flour and 1 tsp of salt.
  3. Mix the Dough: Pour the activated yeast mixture and the 3 tablespoons of olive oil into the dry ingredients. Mix on low speed (or by hand) until a shaggy dough forms.
  4. Knead: Knead the dough for 5–7 minutes until it is smooth, elastic, and pulls away cleanly from the sides of the bowl.
  5. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover tightly and let rise in a warm, draft-free spot for 60–90 minutes, or until doubled in size.
  6. Mix the Topping: While the dough rises, prepare the Za’atar mixture. In a small bowl, combine the Za'atar blend, ½ cup olive oil, and the ¼ tsp of salt. Stir well until it forms a thick, wet paste. Set aside.
  7. Divide and Rest: Gently punch the risen dough down to release the air. Divide the dough into 8 equal portions (about 90–100 grams each). Roll each piece into a tight ball. Cover the dough balls and let them rest for 10 minutes (Bench Rest).
  8. Preheat Oven and Stone: Preheat your oven to its highest setting (450°F / 230°C or 500°F / 260°C). If using a pizza stone or steel, place it in the oven while preheating for at least 30 minutes.
  9. Shape the Manakish: On a lightly floured surface, roll each dough ball into a thin circle, about 6–7 inches (15–18 cm) in diameter.
  10. Top the Flatbreads: Place the rolled dough onto parchment-lined baking sheets. Generously spread 2–3 tablespoons of the Za'atar mixture evenly over the top of each circle, leaving a small ½-inch border.
  11. Bake: Bake the Manakish for 5–8 minutes, until the edges are golden brown, slightly crisp, and the centre puffy but cooked through.
  12. Serve: Remove from the oven and serve immediately while warm.