Manoushe With Zaatar Oil Food

MAN'OUSHE WITH ZA'ATAR OIL

Steps:

• To make the dough: In the large mixing bowl, combine the sugar, yeast, salt and bread flour and whisk together to combine. Make a well in the center and add the water and olive oil. Stir together with a wooden spoon until a rough, shaggy dough forms.
• Generously flour a work surface and turn the dough out. Lightly knead to bring together into a ball. Continue kneading, adding more flour if necessary, until the dough is smooth, supple and elastic, about 5 minutes.
• Lightly grease a medium mixing bowl with vegetable oil and add the dough ball, turning once to coat in the oil. Cover and allow to rise in a warm place until doubled, about 1-1/4 to 1-3/4 hours.
• Place a rack in the lower third of the oven; if you have a baking steel or pizza stone, set on the rack. If not, you can use a large baking sheet flipped upside down to bake the man'oushe. Preheat the oven to 500°.
• Stir together the olive oil and za'atar in a small mixing bowl and set aside.
• Turn the risen dough out on a lightly floured work surface and divide into 4 even balls. Pinch the dough underneath to form a ball and roll on the counter with your hands to make a tight, smooth ball. Cover and let relax for about 15 minutes.
• Working with one piece of dough at a time, roll the dough into 1/4-inch-thick rounds and dust lightly with flour. Stack the rolled-out rounds with a piece of wax paper in between until you finish rolling out all the dough. Lightly flour a pizza peel or another upside-down baking sheet, place one dough round on and gently shake to ensure it's not sticking. Brush generously with the za'atar oil and transfer to the oven, using the peel to slide the dough onto the preheated steel, stone or baking pan. Bake until the man'oushe is puffed and golden brown, about 4 to 5 minutes. Remove from the oven and immediately drizzle with a little more olive oil; sprinkle with flaky sea salt. Repeat with the remaining dough rounds.

MAN'OUSHE WITH ZA'ATAR OIL, TOMATOES, AND CUCUMBER

Steps:

• Dough:
• Whisk sugar, yeast, and 1/2 cup warm water (105°-110°) in a medium bowl until yeast is dissolved. Let sit until foamy, 5-10 minutes.
• Meanwhile, whisk salt and 3 1/4 cups flour in a large bowl. Make a well in the center and pour in yeast mixture, 2 Tbsp. oil, and 3/4 cup warm water. Stir with a wooden spoon from the center out to gradually incorporate dry ingredients until you have a rough, shaggy dough.
• Turn out onto a work surface and knead lightly to bring together into a single mass. Continue kneading, adding flour as needed if sticky, until dough is smooth, supple, firm, and elastic, about 5 minutes. Place in an oiled bowl; turn to coat. Cover with plastic wrap and let sit in a warm spot until doubled in size, 1 1/4-1 3/4 hours.
• Za'atar oil and assembly:
• Place a rack in lower third of oven and set a pizza stone or upside-down rimmed baking sheet on rack (use two sheets side by side if you can fit them); preheat to 500° or highest setting. Stir za'atar and 1/3 cup oil in a small bowl; set aside.
• Turn out dough onto a lightly floured surface and divide into 4 pieces. Form into smooth balls, dust lightly with flour, and cover. Let sit until relaxed, 10-15 minutes.
• Working with 1 piece at a time, roll balls into 1/4"-thick rounds and flour both sides. Stack rounds, separating with plastic wrap, as you go. Transfer a round to a generously floured pizza peel or an upside-down baking sheet (not the one that's in the oven) and brush one-quarter of za'atar oil all over the surface. Carefully slide dough onto pizza stone and bake until flatbread is puffed in spots and edges are golden brown, 4-5 minutes, depending on oven temperature. Transfer man'oushe to a wire rack; let cool slightly. Repeat with remaining rounds of dough.
• Toss cucumber, tomatoes, mint, and lemon juice in a medium bowl. Season with salt and pepper and drizzle lightly with oil. Spoon over warm man'oushe.