MANAKEESH (MANAKISH) ZAATAR RECIPE
Steps:
- In your mixer bowl, combine yeast, sugar and half a cup of the warm water. Stir to combine and leave it to proof for 10 minutes.
- In a separate bowl, combine flour, dry milk and salt.
- After the 10 minutes add oil and flour then start kneading adding the water little by little until a nice consistent dough is formed.
- Cover the bowl with plastic wrap and let it rise on you countertop until it doubled in size or for 1 hour depending on your kitchen temperature.
- Preheat oven to 375F. Place a rack in the middle of the oven.
- Line two large baking sheets (enough to hold two 8inch circles) with parchment paper.
- Lightly flour your work surface and turn the dough in, divide the dough into 8 equal balls.
- Work with one ball at a time and cover the rest with plastic wrap.
- Roll the dough ball into a 8inch circle, lightly dust with flour while rolling so it will not stick to the work space.
- Place the rolled dough on your baking sheet and work with another one then place it on the same baking sheet.
- Top the circles with your za'atar or cheese mix and level the surface.
- Bake for 12-15 minutes ( or longer for a crispier mannish if that's what you like) or until the bottom of the manakish turns golden brown.
- If you want them to stay soft place while hot on a plate and cover with plastic wrap.
Nutrition Facts : Carbohydrate 35.4 g, Calories 352.4 kcal, Fat 17.2 g, SaturatedFat 7.3 g, Cholesterol 36.8 mg, Sodium 433.3 mg, Fiber 1.5 g, Protein 14.2 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
MANAKEESH ZAATAR
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 flatbreads
Number Of Ingredients 16
Steps:
- For the zaatar: Combine the sesame seeds, sumac, thyme and salt together in an airtight container.
- For assembly and serving: Preheat the broiler. After it has risen, divide the full dough recipe in half, reserving one half to make Spinach Fatayer (keep the extra dough covered until ready to use). Cut the remaining half into 6 equal portions and roll each into a small ball shape. Preheat a large skillet over medium heat. Flatten one ball with the rolling pin, then prick lightly all over with a fork to prevent puffing.
- Cook each dough round in the skillet over medium heat until toasted and browned in spots on the first side, 2 to 3 minutes, then remove from the heat (the dough will only be cooked on one side). Repeat with the remaining dough balls.
- Meanwhile, mix 1/4 cup zaatar with 1/3 cup olive oil in a small bowl. Spread some of the mixture on the uncooked sides of the flatbreads, place on a baking sheet and broil until they are golden and crisp on top, about 2 minutes. Serve the manakeesh zaatar with sliced pickles, olives, tomatoes and mint.
- Mix the flour, yeast, olive oil and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the warm water, a little at a time, until the dough starts to come together into one mass and forms around the hook. Increase the speed to high and continue kneading for 4 minutes.
- Dust a work surface with flour and transfer the dough to it. Continue kneading by hand, then form the dough into a large ball, dust lightly with flour and place in a large bowl. Cover with a kitchen towel and let rise in a warm place for 1 hour.
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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- In a large bowl combine the yeast, sugar and ½ cup of the warm water. The water should not be too hot or the yeast will not proof. Mix together and set aside for about 10 minutes until foamy.
- Add the flour, remaining water and salt to the proofed yeast. Using the dough hook of your stand mixer, begin mixing on low speed. Slowly add the oil and increase the speed until fully combined. If the dough is sticky, add more flour, a tablespoon at a time. If you find the dough wont combine, add water, also a tablespoon at a time. The dough can be made without a stand mixer and kneaded by hand.
- Lightly flour the bowl and place the dough ball inside. Cover with a kitchen towel and let rise in a warm area for an hour, until doubled in size. After an hour or so, divide the dough into 12 balls. Recover with towel and let rise for an additional 30-45 minutes.
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