middle-easternLevantine Manakeesh Za'atar
Pillowy blistered flatbreads dimpled with fingertips and generously painted with fragrant wild thyme, toasted sesame seeds, and fruity extra virgin olive oil.
- Prep:
- 25 minutes
- Cook:
- 35 minutes
- Waiting:
- 1 hour and 10 minutes (rising, 1 hour, and resting the balls, 10 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Making the dough
10 minutesMix the flour, yeast and salt, then add the warm water and 3 tablespoons of the olive oil. Knead for 10 minutes.
Success cueThe dough is smooth and elastic.
- 02
Making the dough
1 hourCover and leave to rise for 1 hour.
Success cueThe dough has doubled in size.
- 03
Oven
30 minutesOven heatWhile the dough rises, heat the oven with a pizza stone or heavy tray inside at 240°C for 30 minutes.
Success cueThe oven has reached 240°C.
- 04
Za'atar paste
2 minutesMix the za'atar and sesame with the rest of the olive oil.
Success cueThe paste is thick but spreads easily.
- 05
Shaping
10 minutesDivide the dough into 8 balls and rest them for 10 minutes. Roll each into a 20 cm round, press dimples with your fingertips and spread the za'atar paste, leaving a 1 cm border.
Success cueThe rounds are even, with dimples across the surface.
- 06
Baking
8 minutesOven heatBake two at a time for 7 to 8 minutes.
Success cueThe edges are puffed and the base is golden.
Cooking tips
Use high-quality first cold-press olive oil; heat brings out its natural fruity peppery perfume.
- • Dimpling the dough with fingertips prevents the oil from pooling and running off the edges
Potential allergens
Wheat / gluten, Sesame
Compound ingredients vary by product; check labels and possible cross-contact.
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