Vegan Manakish - Traditional Oriental Recipe

Handmade flatbreads with za'atar and a spicy tomato and onion mixture, made according to a traditional oriental recipe.

Ingredients*

For the dough

For the Zatar variant

For the tomato and onion version

*Ingredients for 10 small/5 large Manakish, half of which are topped with Zatar and the other half with the tomato-onion mixture.

Put the dry ingredients (wheat flour, dry yeast, sugar & salt) into a bowl and mix them together.
Add lukewarm water and olive oil and knead the mixture well for 5 minutes.
Cover the dough bowl with a tea towel and let it rise at room temperature for one hour.
Then turn the dough out onto a floured work surface and divide it into 5 or 10 equal pieces, depending on the desired size.
Form the pieces into balls and cover them with a damp tea towel, then let them rise for another 15 minutes.
Meanwhile, preheat the oven to 250 °C using top and bottom heat with baking trays inside.
For the Zatar version, mix the Zatar spice in a small bowl with the olive oil and set aside.
For the tomato and onion version, tomato and onion are cut into small cubes and mixed together with olive oil and spices in an ovenproof dish.
Then place the mixture in the preheated oven for 5 minutes.
After the dough has rested, roll out the balls into flat, round discs using a floured rolling pin.
Remove the baking trays from the oven and line them with baking paper.
Then distribute the flatbreads on the baking sheets, leaving space between them.
Then top the first half of them with the za'atar mixture and the second half with the tomato and onion mixture.
Now bake the topped flatbreads in the oven until their edges are lightly browned. (Baking time may vary depending on the oven, but is ideally around 3 minutes.)