Manakish with Za'atar

La storia di questo piatto

Manakish is the Levant waking up, a bread born on stone terraces where thyme grows wild and olives have been pressed for a thousand years. It belongs to no single kitchen but to every rooftop bakery from Beirut to Damascus, where the scent of morning is written in za'atar and oil.

Ingredienti

• 500 g All-purpose or bread flour
• 300 ml Warm water
• 10 g Fresh baker's yeast
• 1 teaspoon Sugar
• 8 g Fine salt
• 5 tablespoons Extra virgin olive oil
• 60 g Za'atar (blend of oregano, sesame, and sumac)
• 80 ml Extra virgin olive oil for topping

Preparazione

1. Dissolve the yeast and sugar in the warm water and let rest for a few minutes until the surface shows a light foam: this is the sign the yeast is alive and ready to work. Pour the flour into a large bowl, make a well in the center, place the salt around the edges—not in the center, as it can inhibit the yeast—and slowly pour the activated water into the middle.
2. Knead vigorously, first in the bowl then on a floured surface, until you have a smooth, elastic ball that stretches without tearing when gently pulled: this means the gluten has developed properly. Halfway through kneading, add the oil little by little, letting it absorb slowly: this will give the dough a tender crumb.
3. Place the dough in an oil-coated bowl, cover with a damp kitchen towel, and let it rise in a warm, draft-free corner of your kitchen: it should double in volume, and when you press a finger into it, the impression should remain without bouncing back. Meanwhile, mix the za'atar with the oil in a small bowl until you have a dense, green-brown paste that already smells of thyme and lemon.
4. Deflate the dough by hand, divide it into four equal balls of about 200 grams each, and let them rest covered: they will relax and become more pliable, without springing back like an elastic. Preheat the oven to maximum temperature, 250°C, with a baking sheet or pizza stone inside so it heats thoroughly: this is the secret to a crust that puffs up and browns quickly.
5. Stretch each ball with your fingertips or a rolling pin into a disk about 20 centimeters across and half a centimeter thick: it shouldn't be thin like a flatbread, there should be some soft interior. Prick the surface with a fork to prevent it from puffing into a bubble, then brush generously with the za'atar paste, spreading it all the way to the edges without holding back.
6. Transfer the disk onto the hot baking sheet, using parchment paper if the stone is too hot to handle, and bake: watch the edges, and when they turn golden-brown and the kitchen fills with the aroma of toasted oregano, it's ready. Remove from the oven and let it cool for just a minute: eat it hot, while the oil is still glossy and fragrant.
7. Before serving, taste a corner: if the oil seems a bit heavy, a squeeze of lemon juice on top will brighten everything and cut through the richness. Cut it into wedges like pizza and serve with white yogurt, olives, and fresh tomatoes, so each bite finds its fresh contrast.