Za’atar-Spiced Flatbreads (Manakeesh)

Instructions

1. In a small saucepan warm ¾ cup of the milk over low. Remove from heat; stir in maple syrup and yeast. Sprinkle with 2 tablespoons of the flour (do not stir). Cover and let stand 15 minutes.
2. In a medium bowl stir together the remaining flour and ½ teaspoon salt.
3. Transfer milk mixture to a food processor fitted with a dough blade. Add flour mixture. Pulse until a dough forms. Transfer dough to a bowl; cover with a clean damp towel. Set aside in a warm place about 30 minutes or until dough doubles in size.
4. Turn dough out onto a well- floured work surface. Punch dough down. Divide dough into eight equal portions; roll portions into balls. Cover with a clean cloth. Let stand at least 1 hour.
5. Preheat oven to 425°F. Place a pizza stone or baking sheet upside down on middle rack in oven. Using your fingertips or a rolling pin, flatten a dough ball into a 6-inch disk. Using your fingertips, create small dents over the surface of the flatbread. Repeat with remaining dough balls.
6. In a small bowl whisk together the remaining 6 tablespoons milk and the tahini. Stir in za’atar and season with salt. Brush za’atar mixture over flatbreads. Let rest 5 to 7 minutes.
7. Using a pizza peel or flat baking sheet, transfer flatbreads, a few at a time, onto pizza stone in oven. Bake 7 to 10 minutes or until edges start to brown. Just before serving, garnish flatbreads with mint.