>> title: Manakish
>> category: Flatbreads & Pancakes
>> tags: bread, yeast, zaatar, lebanese, oven, breakfast
>> counters: Shawarma Counter, Bakery
>> aka: manakish, manaeesh, manakeesh, manoushe, man'oushe, manoushi, manousheh, zaatar bread, za'atar flatbread, Lebanese breakfast bread
>> pairs-with: zaatar, labneh, pita-bread
>> servings: 6
>> time: 2 hr 30 min
>> slack: forgiving — the za'atar is oil and dried herb over a hot oven, and it goes from fragrant to acrid without changing colour much

>> step: proof the yeast 10 min
Whisk @instant yeast{2%tsp}(6 g) and @granulated sugar{1%tsp}(4 g) into @warm water{1 1/4%cups}(300 mL) and ~stand{10%min} until it froths.

>> step: knead 8 min to a soft dough
Knead @&(~1)yeast water{} with @all-purpose flour{3 1/2%cups}(455 g), @fine sea salt{2%tsp}(12 g), @olive oil{3%Tbs}(45 mL) and @whole milk{2%Tbs}(30 mL) ~knead{8%min}, until the dough is soft, slightly slack and springs back slowly.

>> step: prove 1 1/2 hr until doubled
Prove @&(~1)dough{} covered in a warm place ~prove{1 1/2%hr}, until doubled.

>> step: slacken the za'atar with oil
Stir @za'atar{1/2%cup}(60 g) into @extra-virgin olive oil{1/3%cup}(80 mL) until it is a loose, spoonable slurry, and let it ~stand{15%min}.

>> step: roll into rounds, dimple all over
Divide @&(~2)proved dough{} into six, roll each into an eight-inch round a quarter-inch thick, and dimple all over with your fingertips so the topping has somewhere to sit.

>> step: bake at 450°F 8 min, pale and soft
Bake @&(~1)dimpled rounds{} spread with @&(~2)za'atar oil{} on a hot #baking steel{} in the #oven{} at 450°F (230°C) ~bake{8%min}, until the bases are set and freckled but the bread is still pale and soft.