Zaatar Bread Rolls Manaiesh Bi Zaatar Food

MANA'EESH OR FATAYER BI ZAATAR

Steps:

• Follow the instructions for making the bread dough.
• Mix the topping ingredients into an oily paste.
• After you have punched the dough down, divide into 3 or 4 balls and roll out one ball at a time, wrapping the remaining ones in plastic wrap. Roll out on a floured surface, with a floured rolling pin, to about 1/4 inch thickness. Cut into 2 1/2-inch rounds with a pastry cutter. Pick up the scraps, roll into balls, and flatten again to make more rounds. Now roll out each round as thinly as possible (the dough is very elastic and springs back), lifting it up, dusting the surface with flour, and turning the round over so that the dough does not stick. Then pull and stretch the dough with your hands until it is paper-thin and about 5-6 inches in diameter.
• Preheat the broiler. Lightly oil a skillet and place it over high heat. Taking one round of dough at a time, spread about 1 1/2 tablespoons of zaatar paste over its surface with your hand. When the skillet is very hot, turn the heat down as low as possible; then gently pick up the dough and lower it in. Cook for 2 minutes over low heat in the skillet, then put under the broiler (about 3 inches from the heat) for about 1 minute, until the top is browned. Continue with the remaining rounds of dough and zaatar paste, rubbing the skillet with an oiled paper towel between rounds.
• Alternatively, if you want to bake the breads, place on lightly greased baking sheets, spread the paste over each round, and bake in a preheated 450°F oven for 5-10 minutes, or until lightly browned.
• Place in plastic bags (with toppings facing each other) to keep them soft. They keep for several days and also freeze well.
• Serve hot or warm.
• For a hot chili bread, instead of zaatar use as a topping 1/2 cup olive oil mixed with 4 tablespoons dried chili flakes.
• For chickpea breads, fatayer bi hummus, a Lebanese Lenten specialty, press into the dough a handful of cooked chickpeas before baking. Omit the topping.

ZA'ATAR BREAD ROLLS (MANAIESH BI ZA'ATAR)

Steps:

• MANUAL: Dissolve the yeast in 3 tablespoons tepid water. Next add the egg, 4 tablespoons olive oil and the sugar. In large bowl combine the flour and salt. Gradually stir in the yeast mixture and add the tepid water, enough to make a dough ball. On a floured surface, knead the dough until it is smooth and elastic. Put dough in an oversized bag and allow to rise in a warm place for about 45 minutes. *Proceed with recipe where indicated.
• BREAD MACHINE: Add all ingredients to the bread machine according to manufacturer's instructions EXCEPT for the za'atar and add ONLY 4 tablespoons of the olive oil. Once dough is done, remove from bread pan and place dough in an oversized plastic bag in a bowl. Allow to proof in a warm area for about 45 minutes.
• *Preheat oven to 450 degrees.
• Divide the dough into six pieces. On a floured cutting board shape each piece of dough to form an oblong.
• Arrange the oblongs on a baking sheet lined with parchment paper. Cover with plastic (cling) wrap and leave for 15 minutes.
• In a small bowl combine the remaining 3 tablespoons of olive oil and the za'atar. Brush the mixture evenly over each bread loaf, pressing gently into the dough making "dimple" patterns with your fingers.
• Bake for 10 minutes. While waiting for bread to bake, belly dance.
• Serve warm.

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.