Manaaeesh Flatbread Recipes

MANA'EESH LEBANESE FLATBREADS

Steps:

• Combine the flour, yeast, and salt in the bowl
• Add the water and oil and give the mixture a few turns with a wooden spoon until a dough comes together
• Knead the dough either on medium speed or by hand until the dough comes together this takes about 7 minutes
• Spray a bowl with oil and transfer the dough into the bowl. Cover the bowl with a plastic wrap, and refrigerate overnight. It will double in volume
• One hour before you want to bake, take the dough out of the refrigerator
• Flour a cutting board and put the dough on the board. Divide the dough using a knife into 2 equal pieces for large flatbreads or 6 equal pieces for small flatbreads
• Shape the dough into loose rounds, sprinkle with flour, and cover with plastic wrap
• Let the dough rounds rest until puffy and almost doubled in volume. This will take about 1 hour
• While the dough rounds are proofing, put a baking or pizza stone on the middle rack of your oven
• Preheat the oven to 400°F. Cut parchment paper to fit your manaeesh
• Use your hands to stretch the larger dough pieces into 8-inch circles or press the smaller ones into 3-inch circles
• Place the dough circles on the parchment paper. Press your fingertips into the dough circles to create the little dimples
• Brush them liberally with olive oil before you sprinkle them with za'atar
• Slide the dough with the parchment paper on the hot baking stone and bake until lightly browned
• This will take about 10 minutes for large breads, 7 minutes for small ones (don't over bake or they'll be too hard)
• Take the bread with the parchment paper out of the oven and onto a wire rack to cool slightly
• Serve warm, or cool completely and serve at room temperature

MANAQEESH (ZA'ATAR FLATBREADS)

Steps:

• Prepare the dough: In a large bowl, mix both flours, the salt and sugar. Add the oil, yeast and 1 cup water, and knead in the bowl with your fingers. Gradually knead in another 1/4 cup water, then knead in more water, 1 tablespoon at a time, until the dough comes together into a somewhat sticky ball. Let rest 5 minutes, then knead until smooth, supple and elastic, 5 to 7 minutes. Alternatively, in the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients with 1 cup water and mix on low speed, gradually adding water until the dough comes together. Continue mixing until the dough is smooth and elastic, about 5 minutes.
• Rub the dough ball lightly with some oil, cover the bowl with plastic wrap and set aside until the dough doubles in size, 45 minutes to 1 hour. Timing will vary depending on water and room temperatures.
• Meanwhile, make the topping: Combine the za'atar and olive oil in a bowl and mix well.
• Divide the risen dough into 6 equal portions, roll into spheres and place on a greased baking sheet. Cover loosely with plastic wrap or a damp tea towel so the dough doesn't dry out. Let rise again until almost doubled in size, about 30 minutes. Meanwhile, heat oven to 500 degrees. Very lightly grease 2 baking sheets with olive oil.
• Place a dough round on a prepared sheet. With your fingers, flatten it into a thin circle 7 to 8 inches in diameter. Use a spoon to spread about one-sixth of the za'atar mixture on top, leaving a narrow border along the perimeter and pressing the za'atar into the dough firmly with the spoon to prevent the bread from rising as it bakes. If your baking sheet can fit another piece or two of dough, repeat the process on the same sheet.
• Bake until golden at the edges and the topping is lightly bubbling, 5 to 7 minutes. Transfer to a wire rack to cool. While the first batch is in the oven, prepare more on the second sheet. Bake as soon as the first sheet comes out. Repeat with the remaining dough and toppings.
• Serve as soon as they're cool enough to handle or at room temperature. Once cooled, leftovers can be stored in the freezer, with parchment or wax paper between each piece, for up to 2 months. Reheat in the oven when ready to enjoy.

MANAAEESH FLATBREAD

Steps:

• Mix yeast with warm water in a large mixing bowl and allow to stand until a creamy layer of foam appears, about 10 minutes. Whisk in 1/4 cup olive oil, then gradually stir in flour and 1/2 teaspoon kosher salt.
• Transfer dough to a floured surface and knead until smooth and just a little bit sticky, 10 to 12 minutes. Place dough into an oiled bowl and turn dough around in bowl to coat surface with oil; cover bowl and refrigerate dough overnight. (Dough should double in size.)
• Coat a 9x13-inch baking sheet generously with 2 tablespoons olive oil; place dough in the center of the baking sheet and flatten into a thick disk. Cover dough with plastic wrap and let double in size, about 1 1/2 hours.
• Use your palms and fingers to gently press and stretch dough to the edges of the oiled baking sheet, making the flatbread as even in thickness as you can. With fingertips, make small indentations in the dough. Brush dough with remaining 2 tablespoons olive oil.
• Stir za'atar and 3/4 teaspoon kosher salt together in a small bowl and sprinkle evenly over the flatbread. Let dough rest for 30 minutes uncovered.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake flatbread in the preheated oven until golden brown, 15 to 20 minutes.

MANAKEESH BIL ZA'ATAR (FLAT BREAD WITH ZA'ATAR)

Steps:

• To make the dough, sift the flour, sugar, yeast and salt in a large bowl.
• Make a well in the centre and add in the water and knead till the dough has come together leaving the sides of the bowl clean.
• Transfer onto a clean work surface and knead for about 10 minutes till the dough is smooth and elastic.
• Lightly grease the bowl and transfer the dough into the bowl and cover with cling film and leave it in a warm place till it has doubled in bulk, for about 1 1/2 hours.
• Meanwhile, pre-heat the oven to gas mark 7/425F/220°C.
• Put 2 large oiled baking sheets in the oven to heat.
• Knock the air out of the dough and knead again for about 2 minutes.
• Divide into 8 portions and roll each ball between your palms until smooth and round.
• Flour the work surface and flatten each round with a rolling pin until it is circular, even, and about 1/4 inch thick.
• Cover and leave in a warm place to rise for 20 more minutes.
• Brush the tops of the discs with a little olive oil.
• In a small bowl, mix all the ingredients for the zaatar spice mix and add in the remaining oil and give it a good mix.
• Spread the oil-zaatar mixture over the surface of each bread.
• Slide the bread onto the hot baking sheets and bake for 10 minutes or until the bread is golden brown.
• Remove from the oven and serve hot.