Za'atar Manakish with Garlic, Onion and Mint Cheese
Inspired by techniques from King Arthur Baking.
Paper-thin flatbreads with a choice of toppings—either spiced za'atar and olive oil, or molten mozzarella with garlic and dried mint.
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Method
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Equipment
- stand mixer with dough hook
- medium bowl
- 2 small bowls
- cling film
- rolling pin
- fork
- pizza stone, baking steel or heavy baking tray
- pizza peel
- tongs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 652 kcal |
| Protein | 20.2 g |
| Carbohydrate | 56.4 g |
| of which sugars | 1.9 g |
| of which free sugars | 1 g |
| Fat | 39 g |
| of which saturates | 12.3 g |
| Fibre | 3.9 g |
| Salt | 3.55 g |
Protein per 100 kcal
3.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Dough
- 250 g strong white bread flour, plus extra for dusting
- 9 g fine sea salt or table salt about 1½ tsp
- 1½ tsp fast-action dried yeast
- 4 g caster sugar about 1 tsp
- 170 ml warm water (40-43 °C)
- 5 ml extra-virgin olive oil, for the bowl
Za'atar topping
- 4 tbsp za'atar (about 24 g)
- 68 ml extra-virgin olive oil
- 1.5 g fine sea salt or table salt about ¼ tsp
Cheese topping
- 2 garlic cloves, finely grated
- 1 tbsp white onion, finely grated
- 225 g mozzarella, grated
- 27 ml extra-virgin olive oil
- 1 tbsp dried mint, crumbled
To serve
- 10 fresh mint leaves, to garnish
- 1
Mix dough. Stir flour, salt, yeast and caster sugar together in the mixer bowl, pour in the warm water gradually by hand until you have a shaggy dough (about 1 min), then knead with the hook on medium-high for 3 min until smooth and slightly sticky.
- 2
First rise. Oil a bowl, turn the dough into it to coat, cover and leave approximately 45 min until nearly doubled in size.
- 3
Divide. Cut into 4 equal portions of about 108 g each, roll each into a tight ball, space them apart, cover and leave another 45 min.
- 4
Heat oven. Set the oven to its highest temperature (260 °C or above) with the pizza stone, steel or an upturned heavy baking tray on the lowest shelf.
- 5
Make toppings. Mix the za'atar with its olive oil and salt in one small bowl; in another, combine the finely grated garlic, grated onion, mozzarella, olive oil and crumbled dried mint; chop the fresh mint leaves and set aside.
- 6
Top and bake. Flour the pizza peel, roll one dough ball on a floured surface to a 23 cm circle, prick all over with a fork, place on the peel, spread a quarter of the za'atar mix to within 3 mm of the edge, slide onto the hot stone and bake for 3–4 min until golden with a few charred spots, turning with tongs if needed (for the cheese version, scatter a quarter of the cheese mixture after 2 min and bake 1–2 min longer).
- 7
Rest and serve. Slide onto a board, rest for 3 min, scatter with fresh mint, then cut into quarters or fold in half.
- 8
Repeat. Cook the remaining three in the same way, allowing the peel to cool between batches.
Storage
Store leftover manakish chilled for up to 2 days, or freeze for up to 3 months; reheat at 120 °C for about 10 min. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
