مناقيش

Instructions

1. 1 In a large bowl, whisk together the flour, yeast, sugar, and salt. Make a well in the centre and add the two tablespoons of olive oil and warm water. Mix with a wooden spoon until a rough dough forms and no dry flour remains.
2. 2 Turn the dough onto a lightly floured surface and knead for eight to ten minutes until it is smooth, elastic, and slightly tacky to the touch. It should bounce back slowly when poked with a fingertip.
3. 3 Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp towel or plastic wrap. Let it rise in a warm spot for forty-five minutes to one hour until it has doubled in size and feels airy.
4. 4 While the dough rises, prepare the za'atar topping by stirring together the za'atar blend and one-third cup of olive oil in a small bowl until the mixture forms a thick, spreadable paste with no dry spice pockets.
5. 5 Punch down the risen dough and divide it into four equal portions. Roll each portion into a smooth ball, then roll out on a floured surface into a round disc about 20cm in diameter and half a centimetre thick.
6. 6 Press your fingertips into each dough round to create small dimples across the entire surface. These indentations help the za'atar topping adhere to the bread and prevent it from sliding off during the high-heat bake.
7. 7 Spread two generous tablespoons of the za'atar-olive oil mixture evenly over each round, leaving a one-centimetre border around the edges. Place the topped rounds on parchment-lined baking sheets.
8. 8 Bake in a preheated 230°C oven on the upper rack for eight to ten minutes until the edges are golden brown and the za'atar topping is fragrant and sizzling. Serve hot with fresh vegetables, olives, and labneh on the side.