for 4 people

Dough

250 g	white flour
¾ tsp	salt
1 tsp	icing sugar
½ parcel	dry yeast (approx. 4 g)
2 dl	water
1 tbsp	olive oil

To shape

a little	white flour
½ tbsp	olive oil

To grill (charcoal/gas/electric grill)

3 tbsp	olive oil
3 tbsp	Za'atar (spice mix)

Salad

2 tbsp	olive oil
1	organic lemon, grated zest and 2 tbsp of juice
1 tsp	icing sugar
½ tsp	salt
100 g	baby lettuce
100 g	blueberries
1 bunch	parsley, leaves torn off
1 bunch	peppermint, leaves torn off

How it's done

Dough

Mix the flour, salt, icing sugar and yeast in a bowl. Pour in the water and oil, mix. Knead into a soft, smooth dough using the dough hook on the food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape

Divide the dough into 4 portions, shape into balls. On a lightly floured surface, roll out the pieces of dough into circles (approx. 20 cm in diameter). Brush both sides of the flatbreads with oil.

To grill (charcoal/gas/electric grill)

With the lid down, grill the flatbreads over/on a medium heat (approx. 200 °C) for approx. 3 mins. on both sides. Arrange the flatbreads on plates. Mix the oil and za'atar, spread on the flatbreads.

Salad

In a bowl, mix the oil with all the other ingredients up to and including the salt. Add the baby lettuce along with all the other ingredients, mix, and serve on the Manakish.

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