Makes: 4 – Prep time : 15 mins, plus 2 hours standing time – Cook time : 20 mins
Cals per serving: 173 – Fat : 2g
Ingredients: 7g (1/4 oz) sachet quick-acting dry yeast; 750g (1 ½ lb) white bread flour; 2 tsp salt; 2 tblsp olive oil
For the topping: 125g (4oz) za’atar spice blend mix
- Place the yeast, flour and salt in the bowl of an electric mixer. Add olive oil and 420ml (13 fl oz) of tepid water. Mix using a dough hook for about 5 minutes until the mixture comes together and forms a really soft dough. Knead the dough on a lightly floured surface for 5 minutes, then shape into a large ball. Place in a clean, lightly oiled bowl, cover with a cloth or cling film and leave in a warm place for 1 – 1 ½ hours, or until the dough has doubled in size.
- Heat the oven to 240oC (gas mark 9). Punch down the dough with your fist to expel the air. Knead on a lightly floured surface for 1 minutes and then shape into four balls.
- On a lightly oiled surface, use a rolling pin to shape each dough ball into thin 5mm (¼ in) rounds, then transfer to two baking sheets. Make a few indentations in the dough with your fingertips.
- Brush the loaves with olive oil and sprinkle with za’atar. Bake for 10-15 minutes or until golden and crisp. Slide the manaeesh off the trays onto the oven shelves and cook for a further 5 minutes, or until crusty.