Lebanese Manakish Za'atar Flatbreads

Ingredients

• 2 pita breads
• 3 tbsp za'atar
• 3 tbsp extra-virgin olive oil
• 1 tomato, diced
• 1 small onion or 2 scallions, finely chopped
• 1 garlic clove, minced
• 1/2 cucumber, diced
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 450F (230C) with a baking sheet inside, so the bread hits a hot surface and crisps from below rather than drying out.
2. Stir the za'atar and olive oil together in a small bowl into a loose, spoonable paste. It should pour slowly off the spoon; add another teaspoon of oil if it looks dry and crumbly.
3. Let the paste stand for 5 minutes so the dried herbs soften and absorb the oil, which is what stops them tasting dusty on the finished bread.
4. Spread the paste over the pita breads in an even layer, going right to the edges.
5. Slide them onto the hot baking sheet and bake for 5 to 7 minutes, until the edges are crisp and the za'atar smells toasted. Do not go past this; the sesame in za'atar burns quickly.
6. Meanwhile toss the tomato, cucumber, onion, and garlic with a pinch of salt, a squeeze of lemon, and a little black pepper.
7. Cut the hot manakish into wedges, top with the fresh salad and herbs, and serve immediately with lemon wedges.

Allergen note: Contains gluten and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.