THE PALESTINIAN ZAATAR MANAKEECH

Photography by Hiba Yaqini @hibayaqini.photography369

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• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 cup warm water
• 2 tablespoons olive oil

For the Zaatar Topping

• 4 tablespoons Chef Deema Hajjawi’s Palestinian Zaatar
• 4 tablespoons olive oil (or adjust to make a spreadable paste)

PREPARATION

1. Prepare the Dough:
• In a large mixing bowl, combine the flour, sugar, salt, and yeast.
• Gradually add the warm water and olive oil, mixing until a soft dough forms.
• Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
• Transfer the dough into an oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 1 hour until it doubles in size.
2. Prepare the Zaatar Topping:
• In a small bowl, mix 4 tablespoons of Chef Deema Hajjawi’s Palestinian Zaatar with 4 tablespoons of olive oil until a spreadable paste forms. Adjust the amount of olive oil if needed to achieve the right consistency.
3. Assemble the Manakeesh:
• Preheat your oven to 450°F (230°C).
• Once the dough has risen, punch it down and divide it into small balls (about the size of a lemon).
• Roll each ball out into a thin circle, about ¼ inch thick.
• Place the rolled dough circles on a parchment-lined baking sheet.
• Spread a generous amount of the zaatar-olive oil paste evenly over the top of each circle.
4. Bake:
• Bake the Manakeesh in the preheated oven for 8-10 minutes, or until the edges are golden and the dough is fully baked.
5. Serve:
• Serve warm, paired with fresh vegetables like tomatoes, cucumbers, and olives, or alongside labneh (strained yogurt) or cheese.