Lebanese Manakeesh

In a bowl of a stand mixer, add the water, sugar, and yeast. Let yeast bloom for 5 minutes. Then add the flours and salt, and knead for 6-7 minutes with a dough hook or until smooth.

Form dough into a ball, place into a bowl, and cover. Place bowl in a warm, draft-free place for 60 minutes.

After the dough has proofed, turn out onto your work surface and divide into 5 balls. Let rest, covered, for 15 minutes.

At this point, mix the the za’atar with the olive oil to top the flat breads.

Roll each dough ball out into 12” rounds, then top with either the cheese, or za’atar and olive oil, or both!

Cook in the Cru until nicely browned on all sides.