Instructions

1. Activating the Yeast

   In a small bowl, mix half a cup of warm water with the instant yeast and sugar, and set the mixture aside for 5 to 7 minutes until frothy and bubbly. · 7 min
2. Kneading the Dough

   In a large bowl, place the flour and salt, then add the yeast mixture, three tablespoons of olive oil, and the remaining warm water gradually. Knead the ingredients well for 8 minutes until a smooth, pliable, and non-sticky dough forms. · 8 min
3. Proofing the Dough

   Grease a bowl with a little oil and place the dough inside, then cover it with a damp cloth and leave it in a warm place to rise and double in size. · 40 min
4. Preparing the Za'atar Mixture

   In a separate bowl, mix the za'atar with half a cup of olive oil until it reaches a spreadable, pourable consistency.
5. Preheating the Oven

   Preheat the oven to the highest possible temperature (around 230-250°C), placing the baking sheet inside the oven to preheat.
6. Rolling and Shaping the Dough

   Divide the dough into 4 equal balls, then roll each ball out with a rolling pin on a lightly floured surface into a medium-thickness circle, gently pressing the surface with your fingertips to help hold the topping.
7. Spreading the Topping

   Spread two to three tablespoons of the za'atar and oil mixture over the surface of each round, leaving the edges slightly bare.
8. Baking

   Transfer the manakish onto the hot baking sheet and bake for 8 to 10 minutes until the bottom is golden and crisp and the edges puff up slightly. · 9 min

Nutrition / serving

Chef's tips