Cold-Fermented Manakish with Homemade Za'atar and Labneh

Method

1. Labneh (the day before): mix the yogurt with part of the salt, pour it into a sieve lined with muslin or paper towel set over a bowl and leave in the fridge for 12 h. It's ready when it holds its shape on a spoon, soft like cream cheese.

   Add in this stepGreek yogurt (for the labneh) 200 gSalt ¼ tsp

2. Dough (the day before): stir the cold water, yeast and sugar together in a bowl, add the flour and mix just until no dry flour remains. Cover and leave for 20 min; during this rest the gluten starts forming on its own, making kneading easier. Add the dough salt and olive oil and knead for 8 min until smooth and elastic.

   Add in this stepCold water 135 mlInstant dried yeast ½ tspSugar ½ tspStrong bread flour 200 gSalt ¾ tspExtra virgin olive oil (for the dough) 2 tsp

3. Put the dough in an oiled, lidded container and leave it in the fridge for 24 h (anywhere from 12 to 72 hours works). The slow fermentation deepens the flavour and gives big, airy bubbles when baked.

4. About 2 hours before baking, take out the dough, divide it (4 × 85 g) and shape tight, smooth balls. Space them on an oiled tray, cover and leave at room temperature for 1 h 30 min, until slightly puffy and a poke springs back slowly.

5. Za'atar: toast the sesame in a dry 18 cm pan on medium-low heat for 2 min, shaking, until pale golden, then let it cool. Rub the thyme and oregano between your palms until fine. Mix the sesame, herbs, sumac and za'atar salt, then stir in the topping oil to a moist paste.

   Add in this stepRaw sesame seeds 4 tspDried thyme 2 tbspDried oregano 1 tbspGround sumac 2 tspSalt 0.4 tspExtra virgin olive oil (for the topping) 6 tbsp

   medium-low heat

6. Put a baking stone or steel (or an upturned heavy tray) on the lowest shelf and preheat the oven (oven) to its maximum, at least 250 °C, for 45 min. A thoroughly heated stone makes the base puff and crisp in moments.

   oven

7. On baking paper, press a ball out with your fingertips to 16 cm, leaving the outer 1 cm unpressed to form a rim. Dimple the centre all over, spread with the za'atar, slide it on its paper onto the stone and bake for 5 min (oven), until the rim is puffed with golden blisters. Bake in batches to fit your stone (2×).

   oven

8. Spread the labneh on a plate and drizzle with the finishing oil. Slice the cucumber and tomato and serve with the mint and olives: top each hot manakish with labneh and vegetables, fold and eat.

   Add in this stepExtra virgin olive oil (to finish) 1 tbspCucumber 1Tomato 1Mint leaves 5 gGreen olives 8