This delicious flatbread from the Middle East goes very well with mezze or simply tastes good as an aperitif.

Getting ready: 10 min | Preparation: 25 min | Resting time for the dough: 60 min | Total: 1 h 35 min

Ingredients

Ingredients for 4 pieces

For the dough

• 300 g white flour
• 1 tsp dry yeast (approx. 4g)
• 1/2 tsp sugar
• 1 1/2 tsp salt
• 2 tsp olive oil
• 200 ml water (lukewarm)

For the topping

• 50 g organic Hazelnuts
• 3 tbsp zatar
• 5 tbsp olive oil

How to make it 
Dough

Mix the dry ingredients well in a bowl, add water and olive oil and knead for approx. 15 min. to a smooth dough (food processor 8 min). Cover and let rest for 1 hour.

Manakish

1. Finely chop the hazelnuts, then mix with 3 tbsp zatar and 5 tbsp olive oil. Divide the dough into four equal portions, roll into balls and roll out into a flatbread with a rolling pin.
2. Make small indentations in the centre of the flatbreads with your fingertips to help the topping stick.
3. Spread the flatbreads generously with the zatar-hazelnut mixture, leaving about 1 cm free at the edges.
4. Bake the manakish in a preheated oven at 230°C for approx. 5 - 7 min until golden brown.
5. Remove the finished Manakish from the oven, allow to cool briefly and enjoy.

Tip! Manakish goes wonderfully with mezze such as hummus.