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za’atar flatbread | manakish za’atar

Ingredients

1/4 cup extra virgin olive oil
1/4 cup + 2 tablespoons sumac-heavy za’atar
Salt, to taste (about 1/4 teaspoon)
1 pound pizza dough *
Semolina or cornmeal, for sprinkling
optional: 1 cup loosely packed crumbled feta (for all 4 pizzas)
optional, for serving: 1 1/2 cup combination of olives, diced tomatoes, and diced cucumbers, plus minced mint or parsley

Instructions

  1. Place a pizza stone (or sheet pan) on the oven floor, move the oven racks up and out of the way, so you can easily access the pizza stone, and pre-heat the oven to 500° F.
  2. Combine the olive oil and za’atar. Salt it to taste if you’re using unseasoned za’atar.
  3. Lightly flour a clean, food-safe work surface, use a knife or bench scraper to divide the dough into 4 equal pieces, and shape each chunk into a round ball.
  4. Roll each dough ball into a circle, about 1/8 inch thick. To keep the round shape, rotate the disc about 90 degrees after each time you roll it out, and be sure to re-flour the surface every so often.
  5. Sprinkle semolina or cornmeal on a pizza peel or thin cutting board. Place one dough disc on the cutting board. Top with about 1/4 of the za’atar mixture (about a heaping tablespoon) and spread it out using your fingers or the back of a spoon. Top with 1/4 cup of feta cheese, if using. Let it rest for about 5 to 10 minutes before it goes in the oven.
  6. Once the oven has preheated, use a quick motion to move the pie from the pizza peel onto the pizza stone. Cook for about 5-8 minutes, until the edges start to brown and the bread is cooked through. The dough should be crispy and chewy, like really good brick oven pizza.
  7. Repeat with the remaining 3 pies.

Notes

* If you’re making your own dough, simply make this recipe for pizza dough. Divide it into 6 pieces, and you’ll have 2 left over after using 4 for this recipe. Feel free to turn them into pita bread, or freeze them to make pizza another time.