Gluten-Free Manakish with Za'atar

Ingredients

• 2 cups Gluten-Free All-Purpose Flour
• 1/2 cup Tapioca Starch
• 1/4 cup Olive Oil
• 1 cup Warm Water
• 1 teaspoon Dry Active Yeast
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
• 1/4 cup Za'atar
• 2 tablespoons Olive Oil (for topping)

Instructions

1. 1In a medium bowl, combine the 1 cup of warm water, 1 teaspoon sugar, and 1 teaspoon dry active yeast. Let this mixture sit for 5 minutes, or until it becomes foamy, indicating the yeast is active.
2. 2In a large bowl, whisk together the 2 cups gluten-free all-purpose flour, 1/2 cup tapioca starch, and 1/2 teaspoon salt. Make a well in the center of the dry ingredients.
3. 3Pour the foamy yeast mixture and the 1/4 cup olive oil into the well of the dry ingredients. Stir with a spoon or spatula until a shaggy dough forms. It will be sticky.
4. 4Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for 15 minutes. This allows the gluten-free flour to hydrate.
5. 5While the dough rests, preheat your oven to 450°F (230°C).
6. 6Turn the dough out onto a lightly floured surface (use a little extra gluten-free flour if needed). Divide the dough into 4 equal portions. Gently shape each portion into a ball.
7. 7On a piece of parchment paper, flatten each dough ball into a thin circle, about 6-8 inches in diameter. You can use your hands or a rolling pin.
8. 8In a small bowl, mix together the 1/4 cup za'atar and the 2 tablespoons olive oil until it forms a paste.
9. 9Spread the za'atar mixture evenly over the surface of each dough circle, leaving a small border around the edge.
10. 10Carefully transfer the parchment paper with the manakish onto a baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the topping is fragrant and slightly bubbling.
11. 11Remove from the oven and let cool slightly on the baking sheet for 1-2 minutes before serving hot.

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