Manaaeesh Flatbread Recipes

MANA'EESH LEBANESE FLATBREADS

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

MANAAEESH FLATBREAD

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.