Manakish za'atar (flatbread topped with za'atar)

A classic Lebanese breakfast: a thin yeasted flatbread brushed with olive oil mixed with za'atar — a blend of thyme, sesame and sumac. Sold fresh and hot at bakeries.

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Method

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1. Mix the flour with the yeast, sugar and salt, add the lukewarm water and 3 tbsp olive oil, and knead for 8-10 minutes into a smooth, elastic dough. ⏱ Timer: 8 min
2. Cover and let rise in a warm place for 1 hour, until doubled. ⏱ Timer: 1 h
3. Mix the za'atar with 150 ml olive oil into a spreadable, thick paste.
4. Preheat the oven with a baking tray or pizza stone inside to 250°C.
5. Divide the dough into 6 pieces, roll each into a roughly 18 cm, 0.5 cm thick round, and dimple with your fingertips.
6. Spread with the za'atar oil, leaving a 1 cm border clear.
7. Bake on the hot tray in batches for 6-8 minutes, until the edge is golden and the base is crisp. ⏱ Timer: 6 min
8. Serve warm, with tomato, cucumber, mint and labneh, or rolled up and eaten by hand.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Za'atar blend is available at Arab grocers, or make your own: 2 parts dried thyme or oregano, 1 part toasted sesame seeds, 1 part sumac, salt.
• The dough can be made the night before and left to rise in the fridge overnight.

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