60min 4 ppl
Manakish Za'atar
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 7 steps
Medium: 31–60 min or 7–12 steps
600 kcalper person
Protein 13g
Carbs 75g
Fats 25g
About this dish
A pillowy yeasted flatbread is rolled thin, brushed with a fragrant paste of za'atar and olive oil right to the edge, then baked on a very hot tray until the crust puffs and the topping turns glossy and aromatic.
Allergy Info
Gluten, Sesame
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Za'atar Spice Blend6 tbspstart 12 minutes aheadMake your own
Ingredients
Dried Goods
- Strong white bread flourplus extra for dusting400 g
- Fast-action dried yeastone sachet7 g
- Caster sugar1 tsp
- Warm water240 ml
Spices & Seasonings
- Fine sea salt1 tsp
- Za'atar6 tbsp
Oils & Condiments
- Extra-virgin olive oildivided: 30ml for the dough, 60ml for the za'atar topping90 ml
Utensils
- Mixing bowl
- Rolling pin
- Baking tray
- Pastry brush
- Sharp knife
Method
1
In a large mixing bowl, combine the flour, yeast, sugar and salt. Make a well in the centre and pour in the warm water and 30ml of the olive oil, then mix to a soft dough.
Approx. 5 minutes
2
Turn the dough out onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
Approx. 8 minutes
3
Shape into a ball, place in an oiled bowl, cover with a clean tea towel and leave to prove in a warm place until doubled in size, about 1 hour.
Approx. 2 minutes
4
Punch down the dough and divide into 4 equal pieces. Roll each piece on a sheet of baking parchment into a 20 centimetre round.
Approx. 10 minutes
5
Mix the za'atar with the remaining 60ml of olive oil to a spreadable paste and spread evenly over each round, right to the edge.
Approx. 6 minutes
6
Slide the rounds, still on their parchment, onto preheated baking trays and bake at 250°C, or 230°C for a fan oven, or gas mark 9, until the edges are puffed and golden, about 8 minutes.
Approx. 8 minutes
7
Remove from the oven, cut each manakish into wedges and serve warm.
Approx. 3 minutes
