Za'atar Manakish

Soft, blistered Lebanese flatbreads topped generously with za'atar and olive oil, baked quickly in a very hot oven.

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Manakish is a bakery breakfast across the Levant. A relaxed, well-proofed dough and a fully heated tray create a tender centre and crisp underside before the za'atar topping dries out.

Ingredients

• 500 g Strong white bread flour (plus extra for dusting)
• 7 g Instant yeast
• 1 tsp Caster sugar
• 1.5 tsp Fine salt
• 320 ml Warm water (about 38°C)
• 3 tbsp Olive oil (for dough and bowl)
• 90 g Za'atar blend
• 100 ml Extra-virgin olive oil (for topping)
• 300 g Tomatoes and cucumber (to serve, optional)

Step-by-step method

1. Mix flour, yeast and sugar in a large bowl, then stir in salt. Add warm water and 2 tablespoons oil and mix until no dry flour remains; the dough should feel soft and slightly tacky.
2. Knead on a lightly oiled surface for 8 to 10 minutes until smooth and elastic. If it sticks, oil your hands instead of adding lots of flour, which makes the bread tough.
3. Put dough in an oiled bowl, cover and leave in a warm place for about 1 hour until doubled. Press a floured fingertip in: a slowly returning indentation means it is ready.
4. Place an inverted heavy baking tray or pizza stone in the oven and heat to 245°C conventional or 225°C fan for at least 30 minutes. Mix za'atar with extra-virgin olive oil into a spreadable paste.
5. Divide dough into 6 equal balls, cover and rest 15 minutes. Roll each on baking paper into a 20 cm round, leaving the rim slightly thicker than the centre.
6. Spread about 2 tablespoons za'atar mixture on each round, stopping 1 cm from the edge. Do not flood the dough with separated oil; stir the topping before every bread.
7. Slide two breads at a time onto the hot tray and bake for 6 to 8 minutes until puffed, lightly blistered and golden underneath. The topping should remain green-brown, not black.
8. Cool briefly on a rack and serve warm, folded with tomato and cucumber if desired. Reheat leftovers uncovered so the bases regain their crispness.