Manakish

1-In a large bowl mix the flour, salt, sugar, instant dry yeast and oil
2-Add the powdered milk, yogurt and lukewarm water and mix well integrating all the ingredients with your hands. When the mixture starts coming together, knead it thoroughly to get a malleable dough, if the dough is too dry, add more water, just a 1 tablespoon at a time. If the dough is too sticky to handle, mix in more flour, 1 tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly adhesive dough. Slap the dough on a counter a few times, this will strengthen the gluten. Place the dough in a greased bowl. Cover with plastic wrap and set aside for 1 hour until it doubles in bulk.

1 -The zaatar topping: In a bowl, mix the zaatar and olive oil or a combination of olive oil and sunflower oil to form a moderately thick paste. Cover and set aside.
2- The cheese topping: Cut the cheese into squares, cover with water and soak it for 8 hours, changing the water every 1 hour to reduce its saltiness. The best substitute for Akkawi cheese will be a mix of both mozzarella and just a bit of feta cheese!
3- Kishik topping: In a small bowl mix together the onion, kishik, light olive oil, tomato paste, a pinch of salt, cayenne or hot pepper and pine nuts (if used) until you end up with a moderate thick paste. Cover and set aside.
4- Red Pepper Paste Topping: In a small bowl combine together the red pepper paste, onion, sesame seeds, chopped walnuts, olive oil, salt and your favorite hot pepper, cayenne or chili flakes; mix well to infuse to a moderate thick paste.
Now your toppings are ready.

1--When the dough has doubled in size, sprinkle some flour on a clean counter, flour your rolling pin and divide the dough into 3 equal portions, just to make it easier for you to roll it. Use one portion at a time, spread the dough using the rolling pin to an even thickness of 1/2 inch/ 13 mm, divide the dough into large or small circles (you choose the size). Gather and re-roll the scraps, and repeat with the remaining dough.
2-Spread roughly 1 or 2 tablespoons of the topping, depending on the size of your manakish (choose your favorite) or use the four toppings for a varied manakish platter) on the dough leaving a ¼ inch border.
3-Keep the unbaked manakish for 20 minutes, for a second fermentation.
4-Preheat the oven to 500°F -260°C, with a rack in the center.
5-Transfer the round doughs to a lightly greased oven sheet, most probably, you need more than one sheet.
6-Bake one oven sheet at a time about 8 minutes until lightly browned and crispy. Remove with an oven spatula.
Serve warm with labneh, labneh balls olives and tea. Heavenly delicious.

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