Za'atar Manakish with Garlic, Onion and Mint Cheese

Mix. Manakeesh dough in the now bowl of a stand mixer tip in the flour salt yeast and sugar and mix to mix now with a wooden spoon now or the dough hook now not attached mixing by now hand while mixing gradually tip in the water then keep to mix by hand now until a shaggy dough now forms about 1 minute now attach the dough hook rest the mixer now to medium high speed and work the dough until smooth and slightly now sticky about 3 minutes coat a now medium mixing bowl with the oil now gather the dough into a ball move it to the prepared bowl and turn it to now coat it completely with the oil tightly lid the bowl and let now the dough rise until now it s almost doubled now in size about 45 minutes move the dough to a now clean work surface and split it into four pieces about now 108 g each form each piece into a ball then set the balls about 3 apart on now the work surface or on a baking tray lid and let rise until now almost doubled in size now about 45 more minutes now while the dough is rising heat the oven to 290 c or its highest temperature with a baking now steel baking stone or now overturned dark heavy baking tray on a rack in the lowest position take out now any other racks to get now them out of the way za atar manakeesh topping now in a small bowl now mix the za atar olive oil and salt cheese manakeesh topping in a medium bowl mix the garlic onion cheese olive now oil and dried mint finely cut the now fresh mint and rest aside for garnishing lightly dust a now baker s peel with flour and rest aside near your work area working now with one piece at a time set a ball of dough on now a lightly floured surface and dust now the top with flour flatten to flatten the dough then roll out it into a 9 now round as you roll out out stop to lift the dough now and rotate it to create now an even round and prevent now sticking dock the dough with now a fork or docker now pricking the top all over move the dough to the prepared peel mix the za atar mixture to re mix then spoon a quarter now of the mixture about now 1 1 2 tablespoons now or 22 g onto the now center of the dough use the back now of a spoon or now an offset spatula to even out the mixture over the dough evenly now leaving an 1 8 border bare now shake the peel to ensure no now spots are sticking if spots stick now lift the dough and now dust more flour underneath then move the dough from the peel to now the pre heated stone steel or baking tray in the oven cook in the oven for 3 to 4 minutes until the now edges turn golden brown now and slightly char in now spots if needed use now heatproof tongs to rotate the now bread for even browning now if using the cheese topping tip in about a quarter of the now cheese mixture a heaping 1 2 now cup or 67 g to the now bread 2 minutes into baking then put now back the man oushe to the oven now for 1 to 2 more minutes take out the bread from the oven now using tongs or the peel then move to a cutting board to leave to go cold for at least 3 now minutes garnish with fresh now mint if desired keep shaping topping and baking the remaining now manakeesh making sure your peel is leave to go cold before setting the dough on top to bring to the table quarter each man oushe with a now pizza wheel or chef s knife or turn now in it in half and wrap it now in wax or parchment to eat now on the go after step 3 now the first rise the dough can be split shaped into balls and now then chilled or frozen wrap the now dough balls individually in cling film then chill for up to 8 now hours or freeze for up now to 1 month when now ready to use bring to now room temperature and use now as directed if frozen thaw now in the refrigerator for about now 4 hours before bringing to now room temperature reprinted from lebanese now baking more than 100 recipes now for sweet and savory baked now goods by maureen abood text now copyright 2024 by maureen abood photography kristin now teig used with permission now of the publisher countryman flatten an imprint of w norton company inc all rights reserved.