1: For this recipe you’ll need to prepare your dough ahead of time, starting 7 hours before you’re ready to cook the Manoushe

2: In a large bowl combine the flour, water, salt, and sourdough and mix together with your fingers until a wet dough forms.

Transfer the dough to your worktop and knead until smooth.

3: Place the dough back in the bowl and cover with a damp tea cloth.

Leave to prove at room temperature for 6 hours (If you’re using instant yeast, you’ll only need 2 hours of proving time).

4: Once your dough has proved, divide the dough into 3 or 4 equal pieces.

Shape into balls, cover, and leave to rest for a further 45 minutes.

5: Fire up your Ooni pizza oven.

Aim for 400°C ( 725°F) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer.

6: In a bowl, mix together the olive oil and Za'atar seasoning.

Set aside.

7: Using a small amount of flour, dust your Ooni pizza peel.

Using your fingers to push the air from the centre to the crust, stretch the dough ball to a small flatbread shape and lay it on your peel. With a large spoon, spread an even layer of the Za’atar mix across the base.

8: Slide the Manoushe off the peel and into your Ooni pizza oven, making sure to rotate regularly.

Cook for a minute, or until the base is cooked and the edges turn golden brown.

9: Once cooked, remove the flatbread from the oven.

Finish with your toppings of choice, or keep it simple and serve right away!