Cheese and Spring Onion Flatbread

A take-on mana'eesh, a Levantine flatbread that puts pizza to shame. If you're worried about stuffing the dough, just spread the cheese on top and sprinkle with za-atar.

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   Sift the flour into a large bowl, mix in the yeast, sugar and half a teaspoon of salt, and make a well in the centre. Pour in 70ml of the oil and 250ml of lukewarm water, and stir with a wooden spoon to combine. Dust a work surface wit flour and knead the dough for three to four minutes until smooth. Sprinkle flour into the bowl, then return the dough to it, cover with a damp cloth and leave to rise in a warm place for an hour, or until doubled in volume. For the filling, in a medium bowl, mix the three cheeses, egg spring onion, thyme and a third of a teaspoom each of salt and pepper. Heat the oven to 220C/425F gas mark 7 and once hot, heat two flat, heavy trays in it for at least 10 minutes (use inverted roasted trays, if need be).
   Remove the risen dough from the bowl and knead briskly for a minute. Divide into four and form each piece into a ball. Roll into flat, round discs around 22cm in diameter. Divide the topping into four and deposit in the centre of each disc. Bring up the sides, like a money bag, and seal the filling inside. Using a rolling pin, gently flatten each disc into a 16cm round, taking care not to split to dough. Lay greasproof paper over two baking sheets and put two flatbreads on each. Cover with a damp cloth and leave to rise for 30 minutes.
   Brush the remaining oil over the flatbreads and sprinkle with za'atar. Carefully slide the parchment paper and flatbreads on the hot trays, bake for nine mins, turn down the oven to 200C/400C/gas mark 6 and bake for nine minutes more, or until golden and crisp on the base. Remove from the oven and drizzle with oil, if you like. Serve hot.