Knead flour, yeast, 8 g salt and 320 g lukewarm water for 8 minutes into elastic dough. Cover and rise for 20 minutes.

Ingredients

• 500 gWheat flour, white, all-purpose, unenriched
• 7 gLeavening agents, yeast, baker's, active dry
• 320 gBeverages, water, tap, drinking
• 65 gOil, olive, salad or cooking
• 8 gSpices, thyme, dried
• 8 gSalt, table

Method

1. Knead flour, yeast, 8 g salt and 320 g lukewarm water for 8 minutes into elastic dough. Cover and rise for 20 minutes.
2. Heat oven with a tray to 250 °C. Divide dough into four balls and press into 18 cm rounds with a slightly raised rim.
3. Mix 45 g oil with 8 g real za'atar and spread over centres. Bake two at a time for 6 minutes; edges should be brown-spotted.
4. Brush hot manakish with remaining 20 g oil and rest 3 minutes. Serve one each.