9 October, 2018
Maneesh – Middle Eastern flatbread
Maneesh is a Middle Eastern flatbread perfect to eat hummus or tzatziki even lalabneh. You can eat gravies too with Maneesh! Nothing like a piece of bread to soak the gravy up!
The best part about is that Maneesh is an easy bread to make. For me this is the best part of making bread. Do not get me wrong I love my kitchen and cooking but slogging hours together and all day long is not my scene. I love my outdoors, the comfort of eating out, meeting my friends!
I love za’atar the aroma while using it is so very yum! Makes mouth water and gets my daughters in the kitchen wondering what I am making! Another reason why I will recommend making Maneesh is the crust is delicious enough to eat just plain.
The most important part is this bread has been made by my daughter. I was just standing beside her! I love this bread!!!
I have copied the recipe from here. Also I have used ready made Za’atar so next time I should remember it does not need salt! However I have given the Za’atar recipe below. Again I have not made any changes in the recipe.
Maneesh – Middle Eastern flatbread
- 350grams maida/All purpose Flour
- 1 tsp salt
- 1 tbsp sugar
- 7g instant yeast
- 1 tbsp of olive oil + extra for oiling the table
- 250ml of water, lukewarm
For the za’atar topping:
- 3 tbsp sesame seeds
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried marjoram
- 1 tsp sumac
- 2 tsp salt
- 2 tbsp of olive oil, at least
- Sift the flour into a large bowl.
- Add salt in one corner and yeast and sugar in the other.
- Make a well in the middle and add the oil and two-thirds of the water.
- Mix adding the remaining water a little at a time until you have a smooth dough.
- Apply some oil to the platform and knead the dough for about 10 minutes or until the dough is elastic.
- Gather the dough in a ball, and place it in a large oiled bowl and cover the top with cling film.
- Keep it in a warm place for about an hour or until the dough has doubled in size.
- Punch the dough, tip it out onto the worktop, and knead again for a couple of minutes. Divide the dough into two.
- Shape each piece into a ball, roll each ball of dough into a large round about a centimeter thick, and place each on a lightly floured baking tray.
- Mix all the za’atar ingredients into a paste and spread half of the mixture onto each flatbread
- Let the dough rest for 15–30 minutes while you preheat your oven to230°C.
- Bake the Maneesh for 15–20 minutes, or until golden and transfer to a wire rack to cool before eating.
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