Za’atar Manakeesh

The stuff:

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 cup warm water
• 2 tablespoons olive oil
• 4 tablespoons Never Not Eating Za’atar
• 4 tablespoons olive oil

The method:

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.
2. Gradually add the warm water and olive oil, mixing until a soft dough forms.
3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
4. Transfer the dough into an oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 1 hour until it doubles in size.
5. In a small bowl, mix your Never Not Eating Za’atar with the olive oil until a spreadable paste forms. Adjust the amount of olive oil if needed to achieve the right consistency.
6. Preheat your oven to 450°F. 
7. Once the dough has risen, punch it down and divide it into small balls (about the size of a baseball).
8. Roll each ball out into a thin circle, about ¼ inch thick.
9. Place the rolled dough circles on a parchment-lined baking sheet.
10. Spread a generous amount of the za'atar-olive oil paste evenly over the top of each circle.
11. Bake the Manakeesh in the preheated oven for 8-10 minutes, or until the edges are golden and the dough is fully baked.
12. Serve warm, paired with fresh vegetables like tomatoes, cucumbers, and olives, or alongside labneh (strained yogurt) or cheese.