Za'atar manakeesh recipe
 I grew up near a Lebanese bakery while in the UAE and on weekend mornings we would send my brother to pick some up as a breakfast treat. In my early twenties I moved to a flat near that bakery. It would be open and running from 4am and sometimes after a night out my flatmate Afra and I would ask to be dropped off by the bakery for something to eat before going to bed and doing it all over again. I never thought I’d have authentic manakeesh again after I left the UAE but delightfully discovered an entire diaspora in Manchester and Liverpool to make sure I never feel too far away from home. 2 tbsp dried thyme2 tbsp dried oregano2 tbsp sumac1 tbsp dried majoram2 tbsp toasted sesame seeds1 tsp ground cumin1 tsp salt150ml/5fl oz extra virgin olive oil 2 tbsp dried thyme 2 tbsp dried oregano 2 tbsp sumac 1 tbsp dried majoram 2 tbsp toasted sesame seeds 1 tsp ground cumin 1 tsp salt 150ml/5fl oz extra virgin olive oil 300ml/10fl oz warm water1 tsp sugar500g/1lb 2oz plain flour7g/¼oz yeast10g/1/3oz salt40ml/1fl½ oz olive oil 300ml/10fl oz warm water 1 tsp sugar 500g/1lb 2oz plain flour 7g/¼oz yeast 10g/1/3oz salt 40ml/1fl½ oz olive oil Method To make the za'atar, mix all the dried ingredients in a bowl, add the olive oil, mix well and leave to infuse overnight.To make the dough, mix the warm water and sugar in a bowl, then add the yeast and leave for 10 minutes until you see bubbles.In another bowl, combine the flour and salt. Add the yeast mixture and olive oil, gently mixing until the dough is formed.Knead on a lightly floured surface until smooth and elastic.Lightly oil a bowl, put the dough in and cover with damp towel. Leave to rise until doubled in size.Tip the dough onto a floured work surface and knock the dough back.Divide into 4–6 equal portions, then roll each piece out into a flatbread shape.Preheat oven to 220C/200C Fan/Gas 7.When ready to cook, spread the za'atar mixture evenly over the flatbreads and bake for 8–12 minutes, until crisp and golden.These flatbreads are best enjoyed fresh from the oven. To make the za'atar, mix all the dried ingredients in a bowl, add the olive oil, mix well and leave to infuse overnight. To make the za'atar, mix all the dried ingredients in a bowl, add the olive oil, mix well and leave to infuse overnight. To make the dough, mix the warm water and sugar in a bowl, then add the yeast and leave for 10 minutes until you see bubbles. To make the dough, mix the warm water and sugar in a bowl, then add the yeast and leave for 10 minutes until you see bubbles. In another bowl, combine the flour and salt. Add the yeast mixture and olive oil, gently mixing until the dough is formed. In another bowl, combine the flour and salt. Add the yeast mixture and olive oil, gently mixing until the dough is formed. Knead on a lightly floured surface until smooth and elastic. Knead on a lightly floured surface until smooth and elastic. Lightly oil a bowl, put the dough in and cover with damp towel. Leave to rise until doubled in size. Lightly oil a bowl, put the dough in and cover with damp towel. Leave to rise until doubled in size. Tip the dough onto a floured work surface and knock the dough back. Tip the dough onto a floured work surface and knock the dough back. Divide into 4–6 equal portions, then roll each piece out into a flatbread shape. Divide into 4–6 equal portions, then roll each piece out into a flatbread shape. Preheat oven to 220C/200C Fan/Gas 7. Preheat oven to 220C/200C Fan/Gas 7. When ready to cook, spread the za'atar mixture evenly over the flatbreads and bake for 8–12 minutes, until crisp and golden. When ready to cook, spread the za'atar mixture evenly over the flatbreads and bake for 8–12 minutes, until crisp and golden. These flatbreads are best enjoyed fresh from the oven. These flatbreads are best enjoyed fresh from the oven.