Za'atar Manakish

In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.

In a large mixing bowl with lid, combine flour, salt, warm milk, yogurt and oil. Work the mixture with your hands.

Pour in the yeast mixture. Continue hand mixing until soft dough forms. I mix until dough feels elastic, smooth, and no longer sticks  to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour and mix some more).

Shape the whole dough into a big ball.

Pour 1 tbsp olive oil on ball-shaped dough and spread.

Cover the dough with a piece of plastic wrap and close with lid.

Wrap container with a large blanket and leave to rise in a warm spot for about 4 hours.

Briefly knead your amazing home made dough and form into 12 small balls.

Arrange on lightly floured surface and sprinkle some flour on top too.

Cover again with a piece of plastic wrap and leave to rise for another 30 minutes.

Mix together the za’atar seasoning and olive oil in a small bowl.

Preheat the oven to 400 ° F.

Spray baking tray with cooking oil and set near you.

Form the za’atar manaqish by flattening the dough balls into small circles about 5 inches in diameter with your fingertips.

Transfer to the greased sheet, press on each one with your fingertips to sculpt little dips for the topping to sit in.

Add about 1 tablespoon of za’atar topping in the middle of each flattened circle, leave a very narrow border around.

Bake at 400° F heated-oven for 7 to 9 minutes or until the dough is slightly browned on the bottom and edges.

Remove from heat and set aside for a few minutes to cool down and allow topping to dry and settle into dough.

Serve za’atar manaqish warm or at room temperature with some fresh veggies and Labneh dip.

Enjoy!