1-1/4 cups warm water (95–100°F)
1-1/2 tsp yeast
3/4 tsp sugar
3-1/4 cups all-purpose flour
1-1/2 tsp kosher salt
2 Tbsp olive oil
Or use store-bought pizza dough— no judgement!
1/2 cup Za'atar (1 full jar)
1/2 cup olive oil
For the dough:
For the topping:
In a small bowl, mix 1/4 cup water, sugar and yeast. Rest 10 minutes.
In a large bowl, mix flour and salt. Create a well and pour in remaining water, yeast mixture and oil. Work dough with your hands until it comes together, then turn onto a lightly floured surface and knead until smooth, around 10 minutes.
Transfer dough into a large, oiled bowl. Cover and let rise in a warm spot for 11⁄2 hours or until doubled in size.
Set a pizza stone or upside-down rimmed baking sheet on a rack in the lower third of the oven. Preheat to 500 °F or highest setting. Stir Za’atar and olive oil in a small bowl; set aside.
Turn dough out onto a lightly floured surface and divide into 4 pieces. Form into smooth balls, dust lightly with flour, and cover. Let rest 10–15 minutes.
Roll balls into 1⁄4"-thick rounds. Flour both sides and stack, separating with plastic wrap. Transfer one round to a floured pizza peel or upside-down baking sheet (not the one in the oven) and brush 1⁄4 of the Za’atar oil on the surface.
Slide dough onto pizza stone and bake until it’s puffed in spots and edges are golden brown, 4–5 minutes. Transfer man’oushe to a wire rack; let cool slightly. Repeat with remaining rounds of dough.
Eat plain or top with fresh veggies, herbs and feta cheese. Fold, roll or enjoy open-faced and cut like a pizza. Sahtein!