Za’atar Flatbread (Manakish/Manakeesh)

Dough:

Step 1: In your mixer bowl, combine yeast, sugar and half a cup of the warm water. Stir to combine and leave it to proof for 10 minutes.

Step 2: In a separate bowl, combine flour, dry milk and salt.

Step 3: Once the yeast mixture has proofed, add oil and flour and start kneading, adding the water little by little until a nice consistent dough is formed.

Step 4: Cover the bowl with plastic wrap, top with a kitchen towel and let it rise on you countertop (away from drafts) until it doubled in size or for 1 hour depending on your kitchen temperature. (See NOTE, for cold-rise refrigerator rising process, if desired).

Step 5: Meanwhile, in a small bowl, mix all the za’atar ingredients and set aside.

Step 6: Preheat oven to 375F. Place a rack in the middle of the oven.

Step 7: Line two large baking sheets (enough to hold two 8-inch disks) with parchment paper.

Step 8: Place the dough on a lightly floured counter top, divide the dough into 8 equal balls.

Step 9: Work with one ball at a time and cover the rest with plastic wrap.

Step 10: Roll the ball of dough into a 8-inch circle, lightly dust with flour while rolling so it will not stick to the counter top.

Step 11: Place the rolled dough on the baking sheet and proceed in the same manner for the remaining dough.

Step 12: Top each with za’atar mixture spreading it to evenly to cover with back of spoon.

Step 13: Bake for 12-15 minutes or until the bottom of the manakish turns golden brown. (if you want it crispy, back longer, if desired). If you want them to stay soft, place while hot on a plate and cover with plastic wrap.

NOTE: More times than not, I let the dough rise in the refrigerator because it's so much easier to control, given that you can proceed when you want anytime the next day, instead of having to act on it when letting it rise on the counter. However, when using the cold-rise, prepare it a day ahead. Do the following: scrape the dough into a ball, and place it in a lightly greased bowl, cover tightly with plastic wrap (making sure air will not seep in). Refrigerate overnight, or for up to 24 hours.