MANAAEESH FLATBREAD
This flatbread with its sultry flavor makes for a unique appetizer or can be served in wedges to compliment a main course. After attending summer BBQs and pot luck get-togethers where I first tasted this unique bread, I finally persuaded my Middle Eastern friend to ask her mother for this recipe. While not at all spicy, Za'atar, common in Lebanese kitchens, is a blend of many spices that will make your taste buds sing. I often cut this flatbread into bite-size pieces and serve it with small individual bowls of a good quality extra-virgin olive oil for dipping. Double dipping allowed this way!
Provided by cynjne
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 10h5m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 34.1 g, Fat 18.7 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 2.6 g, Sodium 404.2 mg, Sugar 0.2 g
MANA'EESH BREAD
From Daniel Leader, Lauren Chattman: "Since her undergraduate days, my daughter Liv has been traveling back and forth to the Middle East to study Arabic and Hebrew and to write about Arab-Israeli conflict and resolution. She introduced me to mana'eesh, the daily bread of the Eastern Mediterranean. In many rural villages, women still spend the early hours of the morning crouching over their low courtyard ovens, baking the day's bread. As Liv traveled through Syria, Lebanon, Jordan, Israel, and Palestine, she sampled some delicious variations of this olive oil rich bread, most often topped with za'atar, a mixture of dried thyme, sesame seeds, and sumac."
Provided by Annacia
Categories Yeast Breads
Time P1DT10m
Yield 2 lg breads or 6 small
Number Of Ingredients 6
Steps:
- Combine the flour, yeast, and salt in the bowl of a standing mixer fitted with a dough hook. Add the water and oil and give the mixture a few turns with a rubber spatula until a rough dough forms. Knead on medium speed until the dough comes together but is still a little ragged, about 7 minutes. Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and refrigerate overnight. It will double in volume.
- One hour before you want to bake, remove the dough from the refrigerator. Turn it onto a lightly floured counter top and use a bench scraper or sharp chef's knife to divide it into 2 equal pieces for large flat breads or 6 equal pieces for small ones. Shape the dough pieces into loose rounds, sprinkle with flour, and drape with plastic wrap. Let stand until puffy and almost doubled in volume, about 1 hour.
- While the dough rounds are proofing, place a baking stone on the middle rack of the oven. Preheat the oven to 400°F.
- Line a baker's peel with parchment paper. 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-lined peel. Press your fingertips into the dough rounds to create little dimples. Brush the rounds liberally with olive oil and sprinkle with za'atar.
- Slide the dough, still on the parchment, onto the hot baking stone and bake until lightly browned, about 10 minutes for large breads, 7 minutes for small ones (don't overbake or they'll be too hard). Slide the breads, still on the parchment, onto a wire rack to cool slightly. Serve warm, or cool completely and serve at room temperature. Mana'eesh are best eaten on the day they are baked.
- For longer storage, freeze in a zipper-lock plastic bag for up to 1 month. To defrost, place on the counter top for 15 to 30 minutes, and reheat in the oven at 350°F for 5 minutes before serving.
Nutrition Facts : Calories 766, Fat 28.6, SaturatedFat 4, Sodium 1170, Carbohydrate 109.9, Fiber 4.5, Sugar 0.4, Protein 15.7
MANAKEESH
Fill flatbreads with a za'atar dressing and salty feta, then griddle until toasted for a delicious brunch or light lunch packed with Middle Eastern flavours
Provided by Beth Marriott Howell
Categories Brunch, Lunch, Supper
Time 40m
Number Of Ingredients 17
Steps:
- First, make the salad. Add the tomato, cucumber, mint and olives to a large bowl, drizzle over a little balsamic vinegar and some extra virgin olive oil, then mix to combine. Season to taste.
- Stir the crushed garlic into the yogurt and mix thoroughly, then season and set aside.
- To make the dressing, put the oregano, thyme, olive oil and garlic in a jug and blend with a stick blender. Add the lemon juice, sumac, sesame seeds and some seasoning, and stir well.
- Spread one side of each flatbread with 2 heaped tbsp of the za'atar dressing, then top each with a quarter of the feta.
- Fold the flatbreads in half or roll up and lightly fry each on both sides in a dry griddle pan over a medium heat until lightly toasted and golden. Keep warm on a low heat in the oven while you fry the others.
- Serve with a pile of the Turkish salad, garnished with a dollop of garlic yogurt.
Nutrition Facts : Calories 761 calories, Fat 54 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 2.6 milligram of sodium
MANAKEESH BIL ZA'ATAR (FLAT BREAD WITH ZA'ATAR)
Make and share this Manakeesh Bil Za'atar (Flat Bread With Za'atar) recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Breads
Time 2h20m
Yield 8 discs, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 710.9, Fat 16.3, SaturatedFat 2.3, Sodium 295.7, Carbohydrate 121.5, Fiber 5.2, Sugar 1, Protein 17.4
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