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:
- In a large mixing bowl, combine the flour, sugar, salt, and yeast.
- Gradually add the warm water and olive oil, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- 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.
- 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.
- Preheat your oven to 450°F.
- Once the dough has risen, punch it down and divide it into small balls (about the size of a baseball).
- Roll each ball out into a thin circle, about ¼ inch thick.
- Place the rolled dough circles on a parchment-lined baking sheet.
- Spread a generous amount of the za'atar-olive oil paste evenly over the top of each circle.
- Bake the Manakeesh in the preheated oven for 8-10 minutes, or until the edges are golden and the dough is fully baked.
- Serve warm, paired with fresh vegetables like tomatoes, cucumbers, and olives, or alongside labneh (strained yogurt) or cheese.
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