Add salt in one corner and yeast and sugar in the other.
Make a well in the middle and add the oil and two-thirds of the water.
Mix adding the remaining water a little at a time until you have a smooth dough.
Apply some oil to the platform and knead the dough for about 10 minutes or until the dough is elastic.
Gather the dough in a ball, and place it in a large oiled bowl and cover the top with cling film.
Keep it in a warm place for about an hour or until the dough has doubled in size.
Punch the dough, tip it out onto the worktop, and knead again for a couple of minutes. Divide the dough into two.
Shape each piece into a ball, roll each ball of dough into a large round about a centimeter thick, and place each on a lightly floured baking tray.
Mix all the za’atar ingredients into a paste and spread half of the mixture onto each flatbread
Let the dough rest for 15–30 minutes while you preheat your oven to230°C.
Bake the Maneesh for 15–20 minutes, or until golden and transfer to a wire rack to cool before eating.
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