Manakish Zaatar
The secret to a proper manakish is the hydration of the dough and the ratio of oil to the dried thyme blend. You aren't just topping bread; you are creating a seal of herb-infused oil that preserves the moisture of the crust while the heat toasts the spices.
Mind the oil ratio
If the zaatar paste is too dry, it will burn before the bread finishes; it should have the consistency of a thick, spreadable mud.
- large mixing bowl
- baking stone or heavy sheet pan
- pastry brush
What goes in.
- 500gall-purpose flour
- 325mlwarm water
- 7ginstant yeast
- 1 tspsugar
- 1.5 tspsalt
- 1/2 cupzaatar blend
- 1/2 cupextra virgin olive oil
Dimpling the dough
Use your fingertips to create deep indentations across the surface of the flattened dough. This creates valleys that trap the oil and spice mixture, preventing it from sliding off the bread as it bakes.
The method.
Activate the yeast
Whisk sugar and yeast into the warm water. Let it sit for ten minutes until a thin foam develops on the surface.
Mix the dough
Combine flour and salt in a bowl. Pour in the yeast mixture. Knead by hand for eight minutes until the dough is smooth and springs back when pressed.
First rise
Cover the bowl with a damp cloth and leave it in a draft-free spot for 90 minutes, or until it has doubled in size.
Prepare the zaatar
Whisk the zaatar and olive oil together in a small bowl until it forms a loose, dark paste.
Shape and dimple
Divide the dough into six equal balls. Roll each into an eight-inch circle. Use your fingertips to press deep dimples all over the top.
Apply the paste
Spoon two tablespoons of the zaatar mixture over each circle, using the back of the spoon to push the oil into the dimples.
Bake
Place in an oven preheated to 450°F (230°C). Bake for 7 to 9 minutes until the edges are golden brown and the underside is set.
Other turns to take.
Labneh pairing
Serve with a side of thick, strained yogurt to balance the acidity of the sumac in the zaatar.
Cheese inclusion
Add a handful of shredded akawi or mozzarella cheese on top before baking for a pull-apart crust.
When it doesn't go to plan.
Use the highest quality olive oil you have; it is the primary flavor component.
If your oven has a pizza stone, use it for a more authentic, charred crust.
Do not over-bake; the bread should stay soft enough to fold in half.
The ones that keep coming up.
Can I use store-bought pizza dough?
Yes, it works in a pinch, but the flavor will be less nuanced than a scratch-made dough with a proper rise.
How do I know the dough is proofed?
When you poke the dough with a floured finger, the indentation should remain and fill in very slowly.
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