Sourdough Mannaeesh Recipes
SOURDOUGH MANNAEESH
Mannaeesh is a Middle Eastern favorite. It is lightly leavened to produce a soft bread that puffs and forms a hollowed pouch into which all sorts of yummy things may be stuffed. This is fun to bake and fun to eat. From "World Sourdoughs From Antiquity" by Ed Wood.
Provided by Donna M.
Categories Sourdough Breads
Time 3h10m
Yield 10 Puffs
Number Of Ingredients 9
Steps:
- Measure starter into large mixing bowl.
- Add salt and sugar to the warm water and stir briefly to dissolve.
- Add this mixture to the starter and mix well.
- Add flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
- Turn onto a floured surface and knead in remaining flour until dough is satiny.
- Divide into 10 equal balls.
- Roll the balls into flat rounds about 1/4 inch thick.
- Proof the rounds, covered, at 85 degrees F for 1 to 2 hours.
- Mix the olive oil, thyme, marjoram, and sesame seeds together and spread some on the surface of each round.
- Preheat the oven and the baking sheet to 450 degrees F and using a large spatula, slide the rounds onto the heated baking sheet one at a time.
- Bake for 5 to 10 minutes, until the rounds puff up suddenly, forming a central cavity.
- Cool on wire racks.
- NOTE: This recipe can be halved and made in the bread machine on the dough cycle.
- Shape and bake as above.
Nutrition Facts : Calories 308.1, Fat 8.7, SaturatedFat 1.2, Sodium 234.8, Carbohydrate 49.7, Fiber 2.1, Sugar 1.4, Protein 7
MANAAEESH FLATBREAD
This flatbread with its sultry flavor makes for a unique appetizer or can be served in wedges to compliment a main course. After attending summer BBQs and pot luck get-togethers where I first tasted this unique bread, I finally persuaded my Middle Eastern friend to ask her mother for this recipe. While not at all spicy, Za'atar, common in Lebanese kitchens, is a blend of many spices that will make your taste buds sing. I often cut this flatbread into bite-size pieces and serve it with small individual bowls of a good quality extra-virgin olive oil for dipping. Double dipping allowed this way!
Provided by cynjne
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 10h5m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 34.1 g, Fat 18.7 g, Fiber 2.4 g, Protein 5 g, SaturatedFat 2.6 g, Sodium 404.2 mg, Sugar 0.2 g
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