"Nutty, tart and herbaceous, Za'atar is the beloved spice mix of my childhood. No Arab household is complete without it. I love seeing curiosity turn into delight when people taste it for the first time. When activated by heat, this spice mix emits an irresistible savory scent! Can be sprinkled on salads, roasted meats and vegetables, or blended with olive oil and slathered on bread (my personal favorite!)."
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!
