← Nouns Cooking · Lebanese & Turkish

Ingredients

• 400 g strong white bread flour (or plain flour)
• 7 g fast-action dried yeast (1 sachet)
• 1 tsp Sugar
• 1 tsp Salt
• 250 ml lukewarm water
• 2 tbsp Olive oil
• 6 tbsp Za'atar
• 120 ml extra virgin olive oil
• 2 Tomato, sliced (optional)
• 1 Cucumber, sliced (optional)
• 1 handful Mint (optional)

Method

1. Mix the flour, yeast, sugar and salt in a bowl, then add the water and oil and bring together into a soft dough. Knead for 8–10 min until smooth and springy.
2. Cover and leave in a warm place for 1 hour, until doubled in size.
3. Divide into 6 balls, cover and rest for 15 min. Meanwhile, heat the oven to its highest setting, 240°C (220°C fan, 475°F) or more, with a heavy baking tray or pizza stone inside. Stir the za'atar and oil into a loose paste.
4. On a floured surface, press and stretch each ball into a round about 18 cm across. Dimple all over with your fingertips and spread with a spoonful of the topping, leaving a narrow rim.
5. Slide two or three at a time onto the hot tray and bake for 6–8 min until the edges are golden and the base is crisp underneath but the bread is still soft. Serve hot, folded around tomato, cucumber and mint.

Tips

• Za'atar contains sesame seeds, a common allergen.
• For cheese manakish, top with grated akkawi or mozzarella instead; the cheese makes it non-vegan.

Sources

Written in our own words after cross-checking these recipes:

Simply Lebanese King Arthur Baking Feel Good Foodie