Zaatar Manoucheh with Roasted Eggplant

Instructions

1. 1

   In a large bowl, combine 320g all-purpose flour, 1 teaspoon active dry yeast, 1 teaspoon sugar, and 1 teaspoon salt. Mix well.

2. 2

   Add 200ml warm water and 1 tablespoon olive oil to the dry ingredients. Mix until a dough forms.

3. 3

   Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic.

4. 4

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.

5. 5

   While the dough is rising, preheat your oven to 220°C (430°F). Slice 1 medium eggplant into 1cm thick rounds and place them on a baking sheet.

6. 6

   Brush the eggplant slices with 1 tablespoon of the extra virgin olive oil and sprinkle lightly with salt. Roast in the oven for 20-25 minutes, flipping halfway, until golden and tender. Set aside.

7. 7

   Once the dough has risen, punch it down and divide it into 2 equal portions. Roll each portion into a thin oval or round flatbread, about

8. 8

   5cm thick.

9. 9

   Place the rolled dough onto parchment-lined baking sheets. In a small bowl, mix 4 tablespoons zaatar spice blend with the remaining 1 tablespoon extra virgin olive oil to form a paste.

10. 10

    Spread the zaatar paste evenly over the surface of each flatbread, leaving a small border around the edges.

11. 11

    Bake the manoucheh in the preheated oven for 10-12 minutes, or until the edges are golden and the bread is cooked through.

12. 12

    Remove from the oven and top each manoucheh with the roasted eggplant slices.

13. 13

    Serve warm, optionally garnished with fresh herbs or a drizzle of extra olive oil.