Manakish with Za'atar

In a bowl, combine 260 ml warm water, 7 g active dry yeast, and 4 g sugar; let sit for 10 minutes until the surface turns foamy.

Add 5 g salt, 30 ml olive oil, and 450 g wheat flour. Mix into a slightly sticky dough, then knead for 5–8 minutes until smooth.

Grease the bowl with another 5 ml olive oil, place the dough inside, cover, and let rise in a warm spot for 45–60 minutes, until nearly doubled in size.

Mix 24 g za'atar with the remaining 40 ml olive oil until you get a spreadable paste. Preheat the oven with a baking sheet or baking stone inside to 230°C.

Punch down the dough, divide it into 6 equal pieces, and roll or stretch each by hand into a thin round about 3–5 mm thick. Transfer to a parchment-lined baking sheet.

Gently dimple the surface with your fingertips, leaving a narrow clean border, and spread the za'atar paste evenly over the top.

Bake the manakish for 7–10 minutes at 230°C, until the edges turn golden and the bottom is nicely browned. Serve hot.