Traditional Lebanese Manakish with Herbed Oil

Start the manakish by activating the yeast. In a bowl mix dried yeast with warm water, about 38 °C, and a teaspoon of sugar. Leave for 10 minutes until foam appears. Then add olive oil and stir briefly.

In a large bowl combine flour with salt and make a well in the centre. Pour in the yeast mixture and work it into a dough. Transfer to a floured surface and knead for 8 minutes until smooth and elastic. Place in an oiled bowl, cover with a cloth and leave to rise for one hour in a warm spot.

Mix the za'atar with three tablespoons of olive oil into a thick green paste. Heat the oven to 250 °C or its maximum. Put an empty tray inside so it gets searing hot.

Divide the risen dough into four pieces. Roll each into a thin circle about 20 cm across, move it onto baking paper and spread evenly with the za'atar paste. Bake on the hot tray for 8 to 10 minutes until the edges turn golden and the paste smells fragrant.