Print
Za’atar Manouche Recipe (Lebanese Flatbread)
Soft, chewy Za’atar Manouche baked to golden perfection and brushed with olive oil for rich, herby flavour. A quick, flavourful Lebanese flatbread that’s simple to bake and perfect served warm.
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 3
Ingredients
Manouche
- 375 g – 3 cups all-purpose or bread flour
- 60 ml – ¼ cup extra virgin olive oil
- 1 tsp salt
- 140 ml – ⅔ cup lukewarm water or a bit more – as needed
- 40 ml – 2½ tbsp milk
- 4 g – 1½ tsp yeast
- ½ tbsp sugar or honey
Za’atar Mix
- 3 tbsp Lebanese za’atar
- 60 ml – ¼ cup extra virgin olive oil
Instructions
-
Combine the lukewarm water, honey (or sugar), and yeast in a bowl. Stir well, then set aside for 10 minutes to activate.
-
In the bowl of an electric mixer fitted with a dough hook, add the flour, salt, activated yeast mixture, extra virgin olive oil, and milk. Knead until the dough is smooth, elastic, and pulls away from the sides of the bowl.
-
Transfer the dough to a greased bowl, turn it once to coat with oil, and cover it. Let it proof in a warm place for 1 hour or until doubled in size.
-
Once risen, divide the dough into 3 equal portions and roll each one into a flatbread. Place them in greased 23 cm – 9 inch cake pans (with 2.5 cm – 1 inch sides).
-
Bake in a very hot oven (230 °C – 450 °F) until the bread is puffed and golden. About 5 minutes before the end of baking, mix the za’atar with extra virgin olive oil and spread it evenly over the flatbreads.
-
Return the manouche to the oven and bake for another 5 minutes. Serve warm.
Recipe Notes
The baking time will vary depending on your oven and its temperature. I left mine in a little too long, and it turned out slightly brittle. Ideally, the manouche should be crisp around the edges yet soft enough to roll if you prefer it that way.
More from Manu
|
|
