Why this recipe works Inspired by mana’eesh, a round Arabic flatbread covered with a thick coating of za’atar and olive oil, we set out to develop a recipe for a finger-licking-good snack bread, great for dipping in yogurt sauces or eating on its own. Za’atar, used frequently in Middle Eastern cuisine, is a blend of wild thyme, ground sumac (a tart, lemony red berry), and sesame seeds. To showcase this delicious blend, we started by kneading together a simple dough from all-purpose flour, salt, yeast, water, sugar, and olive oil, and stretching it across a baking sheet. The result was a spongy, cakey bread with a dense, cottony crumb—not what we were looking for. Swapping out the all-purpose flour for higher-protein bread flour helped us develop chew. And we let the dough rise overnight in the refrigerator, which made for uniformly sized air bubbles and created more flavor. Having achieved the ideal density, chew, and flavor, we turned to the texture on the bottom, which was blond, limp, and soft. Coating the bottom of the pan with a generous amount of olive oil essentially fried the bottom of the flatbread as it baked, and shifting the oven rack to the lower-middle position for baking created a crisp, golden base. You can find za’atar in the international foods section of your supermarket or at Middle Eastern markets. Different blends include varying salt amounts, so finish with sea salt to taste.
SERVES: 6 to 8
RESTING TIME: 1 hour 10 minutes
RISING TIME: 24 hours
BAKING TIME: 20 minutes
TOTAL TIME: 26 hours
KEY EQUIPMENT: rimmed baking sheet
INGREDIENTS:
- 3½ cups (19¼ ounces) bread flour
- 2½ teaspoons instant or rapid-rise yeast
- 2½ teaspoons sugar
- 1⅓ cups (10⅔ ounces) ice water
- ½ cup plus 2 tablespoons (4⅓ ounces) extra-virgin olive oil
- 2 teaspoons salt
- ⅓ cup za’atar
- coarse sea salt
INSTRUCTIONS:
- In a food processor, pulse together flour, yeast, and sugar until combined, about 5 pulses. With the processor running, slowly add ice water and process until the dough is just combined and there are no dry flour remains, about 10 seconds. Let the dough rest for 10 minutes.
- Add 2 tablespoons of oil and salt to the dough and process until the dough forms a satiny, sticky ball that clears the sides of the bowl, for 30 to 60 seconds. Transfer the dough to a lightly floured counter and knead it by hand to form a smooth, round ball, for about 30 seconds. Place the dough seam side down in a lightly greased large bowl or container, cover it tightly with plastic wrap, and refrigerate it for at least 24 hours or up to 3 days.
- Remove the dough from the refrigerator and let it sit at room temperature for 1 hour. Coat a rimmed baking sheet with 2 tablespoons of oil. Gently press down on the dough to deflate any large gas pockets. Transfer the dough to the prepared sheet and, using your fingertips, press it out to a uniform thickness, taking care not to tear the dough. It may not fit snugly into the corners. Cover it loosely with greased plastic wrap and let the dough rest for 1 hour.
- Adjust the oven rack to the lower-middle position and preheat the oven to 375 degrees Fahrenheit. Using your fingertips, gently press the dough into the corners of the sheet and dimple the entire surface.
- In a bowl, combine the remaining oil and za’atar. Using the back of a spoon, spread the oil mixture in an even layer over the entire surface of the dough, all the way to the edge.
- Bake until the bottom crust is evenly browned and the edges are crisp, for 20 to 25 minutes, rotating the sheet halfway through baking. Let the bread cool in the sheet for 10 minutes, then transfer it to a cutting board with a metal spatula. Sprinkle it with sea salt, slice, and serve it warm.
