Za’atar Manoushe

  • 1 tsp dry yeast
  • 2 tbsp warm water
  • 1 tsp sugar

Mix in a bowl and leave it until it is frothy.

  • 1 cup plain flour
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/4 cup warm water
  • 2 tbsp olive oil

Combine everything and knead for FOREVER, it took 3 knead cycles in my bread machine to get the dough to a stage where it was barely sticky. It should preferably be not sticky at all. 

  • 4 tbsp za’atar
  • olive oil

Let rise until doubled. Divide into 6 portions, flatten into rounds, spread za’atar oil on them and let rise again. Bake at 250C for 5-7 minutes or until dough puffs and is golden. Mine turned out thicker than desired because I only patted them into rounds with my hands. I recommend using a rolling pin to roll it out properly because they are meant to be flatbread. 



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