Courgette-stuffed mana’eesh

Middle Eastern 45 Mins Prep · 25 Mins Cook

1. In the bowl of a stand mixer fitted with a dough hook, combine the water and yeast. Set aside for 5 minutes or until foamy. Add the flour, sugar, salt and 2 tbsp olive oil. Mix on medium speed until smooth and elastic, approx. 5-10 minutes. Place the dough in a lightly greased bowl, cover and set aside to proof until doubled in size, approx. 1 hour.
2. Grate the courgettes. Finely chop the onion. Finely chop the parsley, mint and dill. Heat 2 tbsp oil in a medium-sized pan over a medium heat. Sauté the onion until soft and translucent. Add the grated courgettes, stirring until the moisture has evaporated, approx. 5 minutes. Add the herbs and season with salt and pepper. Remove from the heat and cool completely.
3. Whisk the egg and labneh together and stir through the courgette mixture.
4. Preheat the oven to 200°C, gas mark 6. Line two baking trays with baking paper.
5. Divide the dough into 8 x 75g balls. Lightly flour a clean work surface. Working with two at a time, press out each ball into a flat disc approx. 5mm thick, 15-20cm wide, spreading the dough evenly but leaving a small border around the edges. Evenly spread 1-2 tablespoons of the courgette mixture in the centre, leaving a 1cm border. Brush the edges with water and place the second dough round on top. Pinch the edges to seal and lightly roll out to 1cm thick. Repeat this process with the remaining dough.
6. Combine 125ml olive oil and za’atar. Place the flatbreads on the baking trays. Spread a thin layer of the za’atar mixture over each flatbread, leaving a 1cm border and brush with extra olive oil. Using a fork, poke the flat breads a few times, this will prevent them from puffing up.
7. Bake for approx. 20-25 minutes, or until the edges are golden brown and the topping is bubbling.
8. Allow the mana’eesh to cool slightly before serving.

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