Manakish Zaatar (Middle Eastern Flatbread)

Dough

• 350 g Plain flour
• 7 g Instant yeast
• 10 g Caster sugar
• 6 g Fine sea salt
• 220 ml Water, lukewarm
• 20 ml Olive oil

Topping

• 35 g Za'atar
• 60 ml Olive oil
• 15 ml Water

1. In a mixing bowl, stir together the flour, instant yeast, caster sugar and fine sea salt. Add the lukewarm water and the olive oil, then mix until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic.
2. Cover the bowl and leave the dough to rise at room temperature until doubled in size. It should look puffy and hold an indentation when gently pressed.
3. Meanwhile, mix the za'atar with the olive oil and water to make a thick, spreadable paste. Set aside so the flavours bloom while the dough finishes rising.
4. Heat the oven to 230°C (445°F) and put a baking tray inside to heat up. Tip the dough onto the work surface and divide into 8 equal pieces. Shape each piece into a tight ball, cover, and rest for 10 minutes so they roll easily.
5. Roll each ball into a round about 12 to 14 cm wide, keeping the centre slightly thicker than the edges. Spread a generous spoonful of the za'atar mixture over each round, leaving a small border. Work in batches if needed so the dough does not overproof.
6. Carefully place the topped rounds onto the hot baking tray and bake for 7 to 9 minutes until lightly golden at the edges and cooked through. Serve warm, with any extra za'atar oil spooned over the top.

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