Manakish au za'atar

Make the dough

In a large bowl, mix the flour, yeast, sugar and salt. Add the warm water and the olive oil, mix, then knead on a clean counter for about 10 minutes until smooth, stretchy and no longer sticky.

• 500g plain flour
• 7g yeast
• 1 tsp sugar
• 1 tsp salt
• 300ml warm water
• 2 tbsp olive oil

✅ C'est prêt quand : dough is smooth, elastic and not sticky

Let it rise

Put the dough back in the bowl and cover it with a towel. Leave it somewhere warm for about 1 hour, until it has doubled in size.

• all dough from step 1

✅ C'est prêt quand : dough has doubled in size

Heat the oven

Heat the oven to 250°C (480°F), or as hot as it goes, with a large baking tray (about 30 x 40 cm) inside to get very hot. In a small bowl, mix the za'atar with the olive oil to make a loose paste.

• 6 tbsp za'atar
• 100ml olive oil

✅ C'est prêt quand : tray is very hot and paste is smooth

Shape the breads

Cut the dough into 8 pieces and roll each into a ball. On a lightly floured counter, roll or press each ball into a circle about 15 cm wide, then press your fingertips all over the top to make small dents so it does not puff up too much.

• all dough from step 2
• 2 tbsp flour, for dusting

✅ C'est prêt quand : each circle is about 15 cm wide and dimpled all over

Add the topping

Spread about 2 tablespoons of the za'atar paste over each circle, leaving a thin bare border around the edge.

• all (about 2 tbsp per bread) za'atar paste from step 3

✅ C'est prêt quand : each circle is evenly covered, with a bare edge

Bake

Carefully slide 2–3 topped breads onto the hot tray. Bake for 6–8 minutes, until the edges are golden brown. Repeat with the rest of the breads.

• all topped dough circles from step 5

✅ C'est prêt quand : edges are golden brown

Serve

Serve the breads warm. Top them with, or wrap them around, tomato, cucumber, olives and mint.

• all baked breads from step 6
• 2 tomatoes
• 1 cucumber
• 1 handful olives and mint