Manaqeesh za’atar is a common snack all over the Arab world and can be eaten anytime of the day. Basically it is a flatbread with a dry za’atar and olive oil topping. There are endless choices of toppings. Manaqeesh is the generic name for these breads. I love to combine fresh wild thyme, green onions and tomatoes as an alternative topping. Caramelized onions, spinach, labneh, eggs and cheese are also delicious options.
MAKES: 8 small flatbreads
INGREDIENTS:
- 3½ cups flour
- 1 Tbsp salt
- 1 Tbsp sugar
- 1 tsp instant dry yeast
- 2 Tbsp olive oil
- 1¼ cups lukewarm water
- 1 cup za’atar (spice mixture with dried thyme)
- ½ cup extra virgin olive oil
- 1 lb akkawi cheese, mozzarella or a combination of both or of any white cheese you like
INSTRUCTIONS:
- In a large bowl mix the flour, salt, sugar and yeast. Pour in the 2 Tbsp oil and the water gradually. Mix to form a dough. Turn out onto a floured surface and knead for 5 minutes until the dough becomes elastic and smooth. Place in a greased bowl and cover with a damp cloth. Leave to rise in a draft-free place for 1½ hours until it doubles in size. Cut the dough into 8 equal parts and shape into balls. Dust with a little flour and cover with a towel. Leave to rest for an additional 30 minutes.
- Preheat the oven to 400°F.
- Combine the za’atar and the ½ cup olive oil to make the topping. Shred the cheese and leave aside.
- On a floured surface, flatten each ball and with a rolling pin roll into a circle of approximately 6–8 inches. Place on greased baking sheets and spread the za’atar/oil mixture on some of the circles leaving a ½-inch border. Do the same for the cheese flatbreads. Use your fingers to spread the fillings evenly. Pinch and crimp the edges to create a decorative border. Bake in the preheated oven for 10–12 minutes until lightly golden, and serve hot.
