Zaatar Bread Manakish Manakeesh Food

MIDDLE EASTERN ZAATAR (MANAKISH ZA'ATAR)

Steps:

• I use this simple Middle Eastern Dough. This recipe will require about an hour and a half (due to the hour-long proving time), so plan accordingly.
• Once the dough is prepared, split it into 5 equal pieces for larger breads or 8 pieces for medium-sized breads. You can weigh it out for complete accuracy, but I just do this by eye.
• Roll out the dough pieces with a rolling pin into round pizza-shaped pieces around 1/4-inch in thickness.
• Use your fingers to lightly dimple the top of the bread. This will not only help keep the topping in place as the bread bakes, but it will also stop it from puffing up too much in the oven. You can do this step before or after adding the topping. I did it after this particular time, as I forgot to do it before - whoops!
• Place an inverted tray or a pizza stone in the oven and preheat it to the highest it can possibly reach (Mine is 500ºF/260ºC).
• In a small bowl combine the za'atar and olive oil and mix well into a paste similar to pesto rather than a thick paste.
• Top each of the Middle Eastern Flatbread with some of the za'atar oil blend, leaving about a 1/2-1 inch 'crust' at the edges.Feel free to increase/decrease the amount of topping that you add based on how strong you want the flavor to be.
• Transfer the topped zaatar bread onto the pre-heated inverted oven tray (or pizza stone). Do this carefully, so you don't burn yourself.
• Bake for between 5-7 minutes, until it's lightly golden-brown, without burning the spices on top.
• Remove the manakish za'atar from the oven and allow it to cool slightly. This will allow the topping to 'dry' to the flatbread. Then, enjoy- make sure to wrap/cover it with a kitchen towel to keep the bread soft.
• Store: Store the baked zaatar bread in an airtight container in the fridge for up to a week. If you used oil in the dough in place of oil then you can store the bread at room temperature for 3-5 days (covered).Freezer: Wrap the zaatar manakish tightly with plastic wrap and store in the freezer for up to three months, Thaw in the refrigerator before enjoying or heat from frozen.Reheat: You can reheat the bread from frozen in the oven at 250ºF/120ºC until warmed through (20-25 minutes usually). If heating from chilled or room temperature, then reduce the time in the oven.

ZA'ATAR MANAQISH RECIPE

Steps:

• In a small bowl, combine water, sugar and yeast. Set aside for 10 minutes to foam.
• In a large mixing bowl, combine flour, salt, and olive oil. Work the mixture with your hands. Now, make a well in the middle and pour in the yeast and water mixture. Stir until soft dough forms.
• Turn dough onto a lightly floured surface and knead for 10 minutes or until dough is elastic, smooth, and no longer sticky (as you knead, if dough is too sticky for you, you can sprinkle just a tiny bit of flour to help it).
• Form dough into a ball and place in a lightly oiled mixing bowl. Cover with damp cloth and place in a warm spot (inside a warmed but turned-off oven is a good place). Leave to rise for 1 hour and 30 minutes.
• Punch dough down. Knead briefly and form into 8 small balls. Arrange on lightly floured surface, cover again and leave to rise another 30 minutes.
• While dough is rising, mix together the za'atar spice and olive oil in a bowl.
• Preheat the oven to 400 degrees F. Place a large baking sheet in oven while heating.
• Lightly oil the heated baking sheet and set near you. Flatten the dough into small discs about 5 inches in diameter. With your finger tips, make indentations in discs and add about 1 tbsp za'atar topping in the middle of each disc, leave a narrow boarder around. Arrange discs in prepared oiled baking sheet (use two sheets if needed, do not crowd the manaqish).
• Bake in 400 degrees F heated-oven for 7 to 8 minutes or until the dough is slightly browned on bottom and edges (za'atar topping will remain liquidy at this point). Remove from heat and let sit for 5 minutes or so, the topping will dry and settle into dough.
• Serve za'atar manaqish warm or at room temprature with assorted vegetables, olives, feta cheese, or homemade labneh.

MANAKEESH ZAATAR

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)

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.