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 LEBANESE FLATBREADS
Want to try Middle Eastern pizza? Try this manaeesh Lebanese flatbread recipe. Sprinkle with za'atar seasoning, add cheese or ground beef. Try it!
Provided by Mireille
Yield 6
Number Of Ingredients 6
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
Nutrition Facts : Calories 237; Fat
MANAQEESH (ZA'ATAR FLATBREADS)
Manaqeesh are one of the most popular breakfast foods for Arabs, particularly Palestinians, Lebanese, Syrians and Jordanians - but they're excellent any time of day. Most often topped with a za'atar and olive oil mixture as they are here, these simple flatbreads are now often found coated with varied ingredients, such as cheese, labneh, pepper paste, eggs and even sweet spreads. But the traditional za'atar still reigns supreme. You can roll the dough out with a pin, but, for the fluffiest and softest version of this flatbread, stretch the dough by hand.
Provided by Reem Kassis
Categories breakfast, brunch, dinner, lunch, snack, breads
Time 2h30m
Yield 6 manaqeesh
Number Of Ingredients 9
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.
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
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