Manakish with Za'atar

In a bowl, combine 400 g wheat flour, 7 g dry yeast, 1 tsp sugar, and 1 tsp salt. Pour in 240 ml warm water and 15 ml olive oil, mix, and knead into a soft, elastic dough.

Knead the dough on a lightly floured surface for 8–10 minutes, cover the bowl, and set aside in a warm place for 60 minutes, until the dough roughly doubles in size.

Mix 60 g store-bought Lebanese za'atar blend with 45 ml olive oil into a thick paste.

Divide the dough into 4 equal pieces, roll into balls, and let rest under a towel for 10 minutes. Roll out each ball into a round flatbread 3–5 mm thick.

Transfer the flatbreads to a parchment-lined baking sheet and, using your fingers, press shallow indentations all over the surface without tearing the dough. Spread the za'atar and olive oil paste evenly on top, leaving a narrow border uncovered.

Preheat the oven together with the baking sheet or a steel baking plate to 250 °C. Bake the manakish one at a time for 5–7 minutes, until the edges turn golden brown and the bottom is golden as well; for extra charred spots, switch on the top broiler for the last minute.

Transfer the finished flatbreads to a board, let them cool for 3 minutes, and serve hot, cut into pieces.