Knafeh

1. Divide the ajeen dough into 80 g balls and cover with a damp cloth. Allow to prove for 30 minutes.
2. Preheat the oven to 220°C. Mix the za’atar spice and olive oil to form a moist paste. The mixture should not be overly runny. Add a pinch of salt.
3. On a floured surface, roll each dough ball into discs and flatten using your fingertips.
4. Spoon a tablespoon of za’atar paste over each flattened circle. Don’t go too
close to the edge. Place on a baking tray and bake for 10–15 minutes or until golden. Take care not to burn the za’atar.
Find the recipe for basic ajeen dough here.
Extracted with permission from Just Teddy - Petals from Paris by Teddy Zaki. Images courtesy: That Food Guy Publishing - a division of That Food Guy Group