Manakish za'atar

Method

Mix warm water with yeast and let sit for 5 minutes until foamy. Combine flour and salt in a large bowl, then add yeast mixture and olive oil, mixing until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, then place in an oiled bowl, cover, and leave to rise for 1.5 hours until doubled. Divide dough into 8 equal pieces and roll each into a thin oval or round about 5mm thick. Combine za'atar with the extra virgin olive oil to form a paste, then spread generously over each piece of dough. Place on baking trays, cover, and prove for 20 minutes. Bake at 220°C for 12-15 minutes until golden and slightly crispy at the edges.