Manakish

Instructions

1. 1
   In a small bowl or measuring cup, dissolve the active dry yeast and sugar into the warm water. Let it sit undisturbed for 5-8 minutes until it gets frothy and active on top.
2. 2
   In a large mixing bowl, combine the flour and fine sea salt. Make a well in the center and pour in the activated yeast mixture along with the three tablespoons of olive oil.
3. 3
   Stir the ingredients until a shaggy dough forms, then transfer onto a lightly floured countertop. Knead vigorously for 8-10 minutes until you achieve a smooth, stretchy dough ball that no longer sticks to your hands.
4. 4
   Place the dough ball inside a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for about 1 hour or until it has fully doubled in size.
5. 5
   Preheat your oven to its maximum heat capacity (230°C-250°C / 450°F-480°F). If you have a pizza stone or an inverted heavy baking sheet, place it inside to absorb the intense ambient heat.
6. 6
   In a small mixing cup, blend the za'atar spice with the one-third cup of extra virgin olive oil until it creates a uniform, easily spreadable, paste-like oil slurry.
7. 7
   Punch down the risen dough and divide it into 6 equal portions. Using a rolling pin or your palms on parchment paper, roll each piece into an elongated oval shape (about 15 cm long), mimicking the boat-like shapes in `Manakish.png`.
8. 8
   Using your fingertips, press firmly all across the center of each flatbread, creating deep, rústic dimples while keeping the outermost borders slightly raised.
9. 9
   Spoon a generous tablespoon of the prepared za'atar-oil paste onto the center of each dough piece, smoothing it out evenly while leaving the outer borders clean.
10. 10
    Carefully slide the parchment paper with the flatbreads directly onto the preheated pizza stone or hot tray. Bake for 8-10 minutes until the flatbreads puff up and the outer edges turn a beautiful golden brown.
11. 11
    Remove the manakish from the oven and immediately scatter the bright ruby-red fresh pomegranate seeds over the bubbling, hot za'atar layer.
12. 12
    Stack the fresh flatbreads artfully on a serving platter laid over a patterned textile mat, flanked by side bowls of dried dates and extra pomegranate seeds before serving warm.