Za’atar Manakish Flatbread
- Difficulty Level Intermediate
- 2 ½ cups unbleached all-purpose flour (320g)
- 1 cup cake flour (136g)
- 2 teaspoons salt
- 1 ¼ cups lukewarm water (295ml)
- 1 teaspoon yeast
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- ½ cup Al'Fez Za’atar
- ½ cup olive oil
- In the bowl of a food processor or in a large bowl, combine both of the flours and the salt. Whisk together if making by hand; pulse a few times if using a processor.
- To proof the yeast, mix the yeast and sugar together, then slowly add ¼ cup of the lukewarm water while stirring to combine. Set aside for 15 minutes until the yeast is foamy.
- Add the yeast and a tablespoon of oil to the flour mixture. Mixing by hand, or with the processor running, slowly pour in the remaining warm water.
- Mix until combined and knead, if by hand, for 10 minutes until the dough is soft and elastic. If using a processor, run for a full minute after the water is added. The dough will form a ball and turn in the bowl as the machine runs.
- Set the dough to rise until doubled in size. Deflate the dough by removing it from the bowl and pulling off four evenly sized balls of dough. Set the balls on a lightly floured surface and coat lightly with more flour. Cover with the plastic wrap and kitchen towel and rise for 20 minutes.
- Preheat the oven to 200°C. Place a baking stone or overturned sheet pan in the bottom of the oven.
- In a small bowl, combine the Za’atar and the oil, stirring well. Set aside.
- Dust work space with flour and roll out the dough. Place one ball of dough on the floured surface and press down on it with the palm of your hand. Roll the dough from the center of the circle to the edge a few times, then rotate it, and roll again, repeating until the dough is round and ¼ -inch thick.
- Spread 3 teaspoons of the za’atar mixture on the dough using the back of the spoon to get an even, thick spread. Leave a ½ -inch rim around the edge.
- Place on the baking stone or overturned sheet pan in the oven and bake for 7-10 minutes.
- When the bread is golden brown at the edges, remove from the oven to a baking rack and cool for a few minutes.