This flavorful flatbread is topped with extra-virgin olive oil and za’atar (a spice blend that’s popular in Middle Easern cuisine).
To Finish and Bake
For the dough: Spray rimmed baking sheet with vegetable oil spray. Pour 2 tablespoons oil over baking sheet and use pastry brush to evenly coat baking sheet with oil.
In liquid measuring cup, combine ice water and next 2 tablespoons oil.
Add flour, yeast, and sugar to food processor and lock lid into place. Hold down pulse button for 1 second, then release. Repeat until ingredients are combined, about five 1-second pulses.
Turn on processor, then slowly pour water mixture through feed tube and process until dough comes together and no dry flour remains, about 30 seconds.
Stop processor. Let dough sit for 10 minutes. Add salt to processor and process for 1 minute.
Stop processor, remove lid, and carefully remove processor blade (ask an adult for help). Lightly spray clean counter and your hands with vegetable oil spray. Transfer dough to greased counter and use your hands to knead dough for 30 seconds.
Place dough on oiled baking sheet and turn to coat with oil on both sides. Cover loosely with plastic wrap. Let dough rise until bubbly and nearly tripled in size, 2 to 2½ hours.
To finish and bake: While dough rises, adjust oven rack to lower-middle position and heat oven to 375 degrees. In small bowl, use spoon to stir together za’atar and remaining ¼ cup oil.
When dough is ready, use your hands to gently press down on dough to pop any large bubbles. Shape and top dough.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let bread cool in baking sheet for 15 minutes.
Za’atar, a spice blend used frequently in Middle Eastern cuisine, usually consists of dried wild thyme, ground sumac (a tart, fruity spice), and sesame seeds. Some versions of za’atar also use dried oregano and salt. This spice blend can be used in a lot of different ways—sprinkled over meat or fish or mixed with olive oil for dipping bread. This recipe is inspired by mana’eesh, a round Arabic flatbread covered with a thick coating of za’atar and olive oil. It makes for a delicious breakfast or snack, especially when served with Greek yogurt or labneh (a very thick Middle Eastern yogurt) for dipping.
When ice water is called for in a recipe, it is essential that the water is very, very cold—but we do not want the ice to end up in the food! Here is the best way to measure out ice water:
Fill up a large glass with ice and water. Keep this in the refrigerator until right before you need to use it—this is VERY important! Place a fine-mesh strainer over a bowl or liquid measuring cup. Place the bowl or measuring cup on a scale (if using) and tare the scale. Then pour the water through the fine-mesh strainer to measure the desired amount of water. Discard the ice.