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noha el moallem

Flatbread With Za'atar (Mana'eesh)

Flatbread With Za'atar (Mana'eesh)

Regular price LE 0.00 EGP
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Dough Ingredients;
300g Plain Flour Sifted - 1 tbsp Fast acting yeast  - 1/2 tsp salt - 1/2 tsp sugar  - 170g natural or greek yougart  - 3 tbsp olive oil - 75ml lukewarm water.

Za'atar Ingredients; 

1 cup za'atar mixed with black seeds and sesame seeds - 3/4 cup extra virgin olive oil - 1 tbsp sumac.


Place the flour, yeast, salt , and sugar in a food processor bowl fitted with daugh hook. Separately whisk together the yougart and the olive oil, and add it to the flour mixture. Start kneading the dough for 5 minutes on medium speed.  The dough will come together and will look so smooth and silky. Rest the dough in a big glass bowl making sure to close its side down edges by sticking it together, and cover with cling film, or a dry towel,  and keep in a warm place for an hour, or until double in size. Place the dough on a working place and and cut the dough into 8 equal sized pieces, shape it into a ball and close the side down edges, and let rest for 15 minutes.

Meanwhile, Preheat the oven on highest temperature like 280*c. Prepare the za'atar mix; add the za'atar into a bowl, then add the olive oil, and the sumac, and stir well to mix.. Using a rolling pin, roll each pieces into a round disk, and add a tbsp of za'atar mix on top and gently round it leaving space for the edges.

If you have a pizza stone, let it heat well inside the oven to be hot when placing the Mana'eesh on top of it. If not, just heat the oven tray, or any big try because you will probably have to cook them in batches. Place each dough on parchment paper to be easy to transfer to the oven tray. Cook for about 3 minutes or until lightly golden in the edges. Can be served immediately or wait until cooled.

Serve with olives, tomatoes, Cucumbers, spring onions and jalapeños.



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