Manouchet za'atar (za'atar-topped breads) recipe

This is the most basic and readily available of all manouche (a Lebanese flatbread), said Hisham Assaad: soft dough with aromatic olive oil and a za’atar mix, with oregano, sumac, lightly toasted sesame seeds and salt. In Lebanon, it is commonly eaten for breakfast or lunch. I like to add sliced cucumber and tomatoes, lots of mint and black olives. Thinly sliced onions, though a controversial addition, can also be really delicious.
Ingredients:

• 350g strong (bread) flour, plus extra for dusting
• 1 tsp fine salt
• 1 tsp caster sugar (or honey)
• 2 tsp instant dried yeast
• 200ml warm water
• 60ml olive oil, plus extra for coating
• 30g za’atar
• 90ml olive oil

Method:

• In a large bowl, combine the flour with the salt, sugar and yeast. Make a well in the middle, add the warm water and olive oil and mix with a wooden spoon or your hands.
• Knead until the dough comes together away from the sides of the bowl. Coat the ball of dough with a little oil, cover the bowl with a dish towel and leave to prove in a warm place for 1 hour, or until doubled in size.
• Meanwhile, preheat the oven to 200°C (400°F/gas 6) and place a baking sheet in the oven to heat up.
• Punch down the risen dough and turn out onto a lightly floured work surface. Divide into 6 pieces and shape each piece into a ball by pinching the sides down and rolling in the palm of one hand against the work surface. Cover again and let rest for 10 minutes.
• Lightly flour the surface and rolling pin, then roll the dough balls into circles 8-10mm (about 1⁄2in) thick. Cover and leave to rest for a further 10 minutes.
• Mix together the za’atar and olive oil for the topping. Poke the dough rounds with a fork or dimple with your fingers to prevent them from puffing up, then spread each with a tablespoon of the za’atar mixture.
• Bake on the hot baking sheet for about 8 minutes until the dough is lightly browned and cooked through. Serve warm.

Taken from Taboon: Sweet & Savoury Delights from the Lebanese Bakery by Hisham Assaad, published by Smith Street Books at £27. To buy from The Week Bookshop for £23.99, visit theweekbookshop.co.uk. Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.