Za'atar Manakish (Thyme/Sesame Flatbread)

Flour: The base ingredient for the dough, providing structure and texture.

Salt: Enhances the flavor of the dough and balances the sweetness.

Sugar: Feeds the yeast, helping the dough to rise and adding a slight sweetness.

Yeast: The leavening agent that makes the dough rise, creating a light and airy texture.

Water: Activates the yeast and hydrates the flour to form the dough.

Olive oil: Adds richness and moisture to the dough, and is also used in the za'atar paste.

Za'atar: A Middle Eastern spice blend that includes thyme, sesame seeds, sumac, and salt, providing a unique and aromatic flavor.

When mixing the dough, ensure that the water is warm but not hot, ideally around 110°F (43°C). This temperature helps activate the yeast without killing it, ensuring a good rise. Additionally, when kneading, use the heel of your hand to push the dough away from you, then fold it back over itself and give it a quarter turn. Repeat this process to develop the gluten structure, which will give the flatbread its chewy texture.

• All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dough denser.

• Salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• Sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture to the dough.

• Active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients and may rise faster.

• Warm water - Substitute with milk: Milk can add a richer flavor and a softer texture to the dough.

• Olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative.

• Za'atar - Substitute with dried oregano, thyme, and sesame seeds: A mix of dried oregano, thyme, and sesame seeds can mimic the flavor profile of za'atar.

• Olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and is rich in healthy fats, making it a good substitute.

• Allow the manakish to cool completely after baking. This prevents condensation and sogginess when storing.
• Wrap each flatbread individually in plastic wrap or aluminum foil to maintain freshness and prevent drying out.
• Place the wrapped manakish in an airtight container or a resealable plastic bag. This helps to keep them fresh for up to 3 days at room temperature.
• For longer storage, place the wrapped flatbreads in a freezer-safe bag or container. Label with the date to keep track of storage time.
• Freeze the manakish for up to 3 months. When ready to eat, thaw at room temperature or reheat directly from frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the flatbreads on a baking sheet and warm for about 5-10 minutes, or until heated through.
• Alternatively, reheat in a skillet over medium heat for a few minutes on each side until warm and slightly crispy.
• Avoid microwaving as it can make the manakish chewy and less enjoyable.

• Preheat your oven to 350°F (175°C). Place the manakish directly on the oven rack or a baking sheet. Heat for about 5-7 minutes until it's warmed through and the edges are slightly crispy.

• For a quick reheat, use a skillet. Heat a non-stick skillet over medium heat. Place the manakish in the skillet and cover it with a lid. Heat for 2-3 minutes on each side until it's warmed through and the bottom is slightly crispy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the manakish in the air fryer basket and heat for 3-4 minutes until it's warm and slightly crispy.

• For a microwave option, place the manakish on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 30-45 seconds. Check if it's warm enough; if not, continue in 15-second intervals.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the manakish directly on the rack or a baking sheet. Heat for 5-7 minutes until it's warmed through and the edges are slightly crispy.

• For a steam reheat, place a steaming rack in a pot with a small amount of water. Bring the water to a simmer. Place the manakish on the rack, cover the pot, and steam for 2-3 minutes until it's warmed through. This method helps retain moisture.

• Mixing bowl: Use this to combine the flour, salt, sugar, and yeast.

• Measuring cups: These are essential for accurately measuring the flour and warm water.

• Measuring spoons: Use these to measure out the salt, sugar, and yeast.

• Wooden spoon: This will help you mix the ingredients together until a dough forms.

• Clean surface: You'll need a clean surface for kneading the dough.

• Kitchen towel: Use this to cover the dough while it rises.

• Rolling pin: This will help you roll the dough into flat circles.

• Small bowl: Use this to mix the za'atar and olive oil into a paste.

• Baking sheet: Place the dough circles on this for baking.

• Oven: Preheat and bake the manakish in this.

Prepare ingredients ahead: Measure and mix flour, salt, sugar, and yeast in advance to streamline the process.

Use a stand mixer: Utilize a stand mixer to knead the dough efficiently, saving you time and effort.

Preheat oven early: Start preheating the oven while the dough is rising to ensure it’s ready when you need it.

Batch preparation: Double the recipe and freeze extra dough for future use, reducing prep time next time you make manakish.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quick turnaround.