Manakish with Za'atar

Method

1. Pour the lukewarm water (about 37 °C, it should feel just warm on your finger) into a bowl, stir in the yeast and sugar and leave for 5 min. When it looks foamy on top, the yeast is alive. Water that is too hot kills it.

   Add in this stepLukewarm water 130 mlInstant dried yeast 1 tspSugar 1 tsp

2. Add the flour, salt and dough olive oil, mix with a spatula into a shaggy ball, then tip it onto the worktop and knead for 8 min: push away with the heel of your hand, fold back, turn and repeat. It's ready when smooth and springs back slowly when poked. It will be sticky at first; resist adding lots of extra flour.

   Add in this stepPlain (all-purpose) flour 200 gSalt ¾ tspExtra virgin olive oil (for the dough) 2 tsp

3. Shape the dough into a ball, put it in the bowl, cover with cling film or a damp tea towel and leave somewhere warm for 1 h. It's ready when it has roughly doubled and a finger poke leaves a dent that stays.

4. About 30 minutes before the rise ends, put a baking tray upside down on the lowest shelf and preheat the oven (oven) to 250 °C for 30 min. Baking on a scorching tray cooks the base instantly, giving the crisp-yet-chewy result of a Lebanese bakery oven.

   oven

5. Mix the za'atar with the topping olive oil into a loose paste that drops from a spoon. Divide the dough into pieces (4 × 85 g), roll each into a ball, cover and rest for 10 min so they don't shrink back when you press them out.

   Add in this stepZa'atar (thyme, sumac and sesame blend) 4 tbspExtra virgin olive oil (for the topping) 6 tbsp

6. Put a ball on a sheet of baking paper and press it out with your fingertips into a round about 15 cm across and 5 mm thick. Press firmly enough to leave little dimples all over; they hold the topping in place. Spread the za'atar oil evenly, leaving a 1 cm border.

7. Slide the manakish on its paper onto the hot tray and bake for 6 min (oven), until the edges are pale golden and the underside is browned when you lift it. Don't overbake: za'atar burns quickly and turns bitter. For larger amounts bake in batches (1×).

   oven

8. Cut the tomato and cucumber into pieces and serve with the mint and olives. Do it the Lebanese way: pile the vegetables on top, fold the manakish in half or roll it up, and eat it warm.

   Add in this stepTomato 1Cucumber 1Mint leaves 5 gGreen olives 8