Lebanese Manakish Dough

In a bowl test if the water is just about lukewarm with your finger, if it is too hot it will kill the yeast. Adjust with cold water if necessary

Add the sugar to the water along with the yeast and stir well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble

In a large bowl, add the salt, flour and oil followed by the yeast liquid and bring together. To knead by hand, turn out onto a floured surface and knead well for 10 minutes. If you are using a stand mixer, knead for 8 minutes on the lowest setting, and if you are using a food processor knead for 1 minute using a dough blade

Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp tea cloth, leave to rise for around 2 hours or until doubled in size. If the room is cold, turn on the oven on at the lowest setting then turn OFF and transfer the dough to prove inside

When the dough has risen, with floured hands knock back the dough and shape into a ball. Divide into 8 sections or according to the size desired

For a zataar topping, stir 2 tablespons of zaatar mixture with 1/2 cup of regular olive oil until you have medium consistency

Turn on the oven on the highest setting (usually 230°C/450 F)

Roll out a small dough ball on a floured surface so it is quite thin (approx 5-10mm)

Transfer to a non stick baking tray, spoon on the zaatar mixture leaving a small margin around the edges and dimple the surface lightly with your fingers

Bake for 10 minutes, turning half way if necessary to get an even bake

Serve with a plate of pickles, tomatoes, mint and radishes