A1 Bakery's Za'Atar Manouche

sbs.com.au

T's kitchen

subheading: Dough:

1 kg white strong (00) flour, plus extra for dusting

1 tbsp sugar

1½ tsp fine salt

2 tbsp dried yeast

½ tsp grated nutmeg

2 tbsp honey

550 to 650 ml warm water

150 ml vegetable oil

subheading: Zaatar:

1 tbsp sesame seeds, toasted

1 tbsp sumac

2 tbsp Middle Eastern oregano

125 ml (½ cup) vegetable oil

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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