Manaeesh Bread Recipes

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.

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

CHEESE MANAKEESH

Steps:

• For the dough: Place the yeast in a large bowl. Add the warm water and stir until the yeast dissolves. Set aside until the mixture foams and the yeast activates, about 10 minutes.
• Add the olive oil, salt and sugar and mix with a wooden spoon until combined. Wait a few minutes, then add the flour and mix until the dough becomes shaggy and you're no longer able to mix.
• Transfer the dough to a floured surface, reserving the bowl, and knead by hand until it feels soft and stretchy, about 5 to 7 minutes. (Make sure you knead the dough enough. A properly kneaded dough will allow you to later shape it into smaller balls without it breaking.) Form a tight ball.
• Coat the reserved bowl with oil, then place the dough back in the bowl. Cover with plastic wrap or a towel and set aside at room temperature to rise for 60 minutes.
• When the dough is almost ready, preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• For the assembly: Divide the dough into 8 to 12 equal pieces, depending on how large you'd like the manakeesh, and place on the baking sheet. Use your fingers to spread each piece into a round flat disc about 1 1/2 inches thick. Top each disc with an equal amount of the cheese.
• Bake until the dough is lightly golden and puffs slightly, about 10 to 12 minutes. Enjoy warm with fresh mint (if using).

MANA'EESH BREAD

Steps:

• Combine the flour, yeast, and salt in the bowl of a standing mixer fitted with a dough hook. Add the water and oil and give the mixture a few turns with a rubber spatula until a rough dough forms. Knead on medium speed until the dough comes together but is still a little ragged, about 7 minutes. Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and refrigerate overnight. It will double in volume.
• One hour before you want to bake, remove the dough from the refrigerator. Turn it onto a lightly floured counter top and use a bench scraper or sharp chef's knife to divide it into 2 equal pieces for large flat breads or 6 equal pieces for small ones. Shape the dough pieces into loose rounds, sprinkle with flour, and drape with plastic wrap. Let stand until puffy and almost doubled in volume, about 1 hour.
• While the dough rounds are proofing, place a baking stone on the middle rack of the oven. Preheat the oven to 400°F.
• Line a baker's peel with parchment paper. 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-lined peel. Press your fingertips into the dough rounds to create little dimples. Brush the rounds liberally with olive oil and sprinkle with za'atar.
• Slide the dough, still on the parchment, onto the hot baking stone and bake until lightly browned, about 10 minutes for large breads, 7 minutes for small ones (don't overbake or they'll be too hard). Slide the breads, still on the parchment, onto a wire rack to cool slightly. Serve warm, or cool completely and serve at room temperature. Mana'eesh are best eaten on the day they are baked.
• For longer storage, freeze in a zipper-lock plastic bag for up to 1 month. To defrost, place on the counter top for 15 to 30 minutes, and reheat in the oven at 350°F for 5 minutes before serving.

MY FAMILY MANAEESH -- ARABIC/ISLAMIC CHEESE SPREAD FOR BREAD

Steps:

• Combine all ingerdients and let sit 2-4 hours for flavor to develop.
• This can be made and spread on bread as is though is most commonly and traditionally placed onto the surface of a pita-type dough and pushed into the surface before baking. PLEASE DO NOT use feta cheese. It is not used and is far too salty for this.
• In Morocco we do not see pita breas so we use a bread like "MY ROUGH KHOUBZ" which is posted here on zaar.
• The thyme is used in some countries in up to 2 teaspoons It depends on your own tolerance for it and I like it as a forward flavor but not to overpower.
• You can use stor bought pita bread and place the cheese onto the top of that, pushing slightly so it stays on and bake in a 375 degree oven until hot, approximately 8-10 minutes.
• This makes approximately 2 cups of cheese mix.

MANAKEESH

Steps:

• First, make the salad. Add the tomato, cucumber, mint and olives to a large bowl, drizzle over a little balsamic vinegar and some extra virgin olive oil, then mix to combine. Season to taste.
• Stir the crushed garlic into the yogurt and mix thoroughly, then season and set aside.
• To make the dressing, put the oregano, thyme, olive oil and garlic in a jug and blend with a stick blender. Add the lemon juice, sumac, sesame seeds and some seasoning, and stir well.
• Spread one side of each flatbread with 2 heaped tbsp of the za'atar dressing, then top each with a quarter of the feta.
• Fold the flatbreads in half or roll up and lightly fry each on both sides in a dry griddle pan over a medium heat until lightly toasted and golden. Keep warm on a low heat in the oven while you fry the others.
• Serve with a pile of the Turkish salad, garnished with a dollop of garlic yogurt.