Manakish

Instructions

1. 1
   To get things started, activate your yeast: in a small bowl, whisk together the active dry yeast, sugar, and 100 ml of the warm water. Let it stand for 5-7 minutes until a thick layer of foam develops on top.
2. 2
   In a large mixing bowl, sift the flour and fine sea salt together. Stream in the 3 tablespoons of olive oil alongside the activated yeast mixture.
3. 3
   Gradually pour in the remaining warm water while bringing the dough together with your hands until a soft, slightly sticky mass forms.
4. 4
   Turn the dough out onto a lightly floured surface and knead vigorously for 8-10 minutes until it transforms into a smooth, elastic, and supple ball that no longer clings to your skin.
5. 5
   Place the dough into a bowl lightly coated with olive oil, cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for 1 hour, or until it has fully doubled in size.
6. 6
   While the dough ferments, prepare the toppings: in a small bowl, stir the 4 tablespoons of zaatar spice blend into the 4 tablespoons of olive oil until it forms a smooth, spreadable slurry paste.
7. 7
   In another bowl, grate and combine your cheeses, making sure they are patted dry if using fresh brined Akawi.
8. 8
   Preheat your oven to its absolute highest setting—ideally 240°C to 250°C (475°F)—and place a pizza stone or an inverted heavy baking sheet on the bottom rack to superheat.
9. 9
   Once risen, gently punch down the dough to release large air bubbles, and portion it into 6 equal pieces. Roll each into a neat ball, cover, and let rest for 10 minutes.
10. 10
    Using your hands or a rolling pin on a piece of parchment paper, flatten each ball into a round disc roughly 15 cm (6 inches) wide, keeping the borders just a touch thicker than the centers.
11. 11
    Firmly press your fingertips all across the inner base of the dough rounds, creating deep indentations to replicate the classic textured look shown in the file English file "Zaatar Manakish.png".
12. 12
    Spoon the prepared zaatar paste onto 3 of the flatbreads, pressing it gently into the dimples. Distribute a generous layer of the shredded cheese mixture evenly over the remaining 3 flatbreads.
13. 13
    Carefully slide the flatbreads (still on their parchment paper) directly onto the preheated pizza stone or hot tray. Bake for 8-12 minutes until the edges are beautifully puffed and golden-brown, and the cheese is melted and bubbling with small brown spots.
14. 14
    Remove from the oven and arrange them across a rustic wooden table or platter, mirroring the gorgeous circular display from the file "Zaatar Manakish.png". Garnish the center with fresh parsley and serve hot.