Mana'eesh Za'atar (Za'atar Flatbreads)
By Bryan RoofPublished on January 27, 2022
Time
1 hour 10 minutes, plus 2 hours rising
Yield
Serves 4 to 6 (Makes three 9-inch flatbreads)
Ingredients
Dough
2 ½ cups (12½ ounces/354 grams) all-purpose flour 1 ½ teaspoons instant or rapid-rise yeast 1 teaspoon table salt ¾ cup plus 2 tablespoons cold water 2 tablespoons extra-virgin olive oilTopping
3 tablespoons za'atar (see note)3 tablespoons extra-virgin olive oil ½ teaspoon table saltBefore You Begin
You can purchase za’atar in the spice section of many grocery stores or online, or you can make our recipe.
Instructions
- Process flour, yeast, and salt in food processor until combined, about 3 seconds. Combine cold water and oil in liquid measuring cup. With processor running, slowly add water mixture and process until dough forms sticky ball that clears sides of bowl, 30 to 60 seconds.
- Transfer dough to clean counter and knead into cohesive ball, about 1 minute. Place dough in greased bowl. Cover bowl with plastic wrap and let dough rise at room temperature until almost doubled in size, 2 to 2½ hours. One hour before baking, adjust oven rack to middle position, set baking stone on rack, and heat oven to 500 degrees.
- Meanwhile, combine za’atar, oil, and salt in bowl.
- On clean counter, divide dough into 3 equal pieces, about 7 ounces each. Shape each piece of dough into ball; cover loosely with plastic and let rest for 15 minutes.
- Working with 1 dough ball at a time on lightly floured counter, coat lightly with flour and flatten into 6- to 7-inch disk using your fingertips.
- Using rolling pin, roll dough into 9- to 10-inch circle. Slide dough round onto floured baking peel. Spread one-third of za’atar mixture (about 1½ tablespoons) over surface of dough with back of dinner spoon, stopping ½ inch from edge.
- Firmly tap dough all over with your fingertips, about 6 times. Slide dough onto baking stone and bake until lightly bubbled and brown on top, about 5 minutes. Using baking peel, transfer man’oushe to wire rack. Repeat with remaining dough and za’atar mixture. Slice or tear and serve.
for the dough
for the topping
Time
1 hour 10 minutes, plus 2 hours risingYield
Serves 4 to 6 (Makes three 9-inch flatbreads)Ingredients
Dough
2 ½ cups (12½ ounces/354 grams) all-purpose flour
1 ½ teaspoons instant or rapid-rise yeast
1 teaspoon table salt
¾ cup plus 2 tablespoons cold water
2 tablespoons extra-virgin olive oil
Topping
3 tablespoons za'atar (see note)
3 tablespoons extra-virgin olive oil
½ teaspoon table salt
Ingredients
Dough
2 ½ cups (12½ ounces/354 grams) all-purpose flour
1 ½ teaspoons instant or rapid-rise yeast
1 teaspoon table salt
¾ cup plus 2 tablespoons cold water
2 tablespoons extra-virgin olive oil
Topping
3 tablespoons za'atar (see note)
3 tablespoons extra-virgin olive oil
½ teaspoon table salt
Ingredients
Dough
2 ½ cups (12½ ounces/354 grams) all-purpose flour
1 ½ teaspoons instant or rapid-rise yeast
1 teaspoon table salt
¾ cup plus 2 tablespoons cold water
2 tablespoons extra-virgin olive oil
Topping
3 tablespoons za'atar (see note)
3 tablespoons extra-virgin olive oil
½ teaspoon table salt
Why This Recipe Works
This version of mana'eesh za'atar is inspired by the ones we sampled at Mario's Lebanese Bakery in Fall River, Massachusetts. To make this za’atar flatbread at home, we turned to the food processor. The processor's high-speed blades brought the dough together quickly, creating a chewy yet tender crust. Baking the flatbread on a preheated baking stone in a 500-degree oven gave it a crispy bottom, and tapping the dough all over with our fingertips before baking helped prevent uneven puffing in the oven. We spread a mixture of za’atar, olive oil, and salt over the unbaked bread to cover each bite with tangy and herbal flavors.
Before You Begin
You can purchase za’atar in the spice section of many grocery stores or online, or you can make our recipe.
Instructions
- Process flour, yeast, and salt in food processor until combined, about 3 seconds. Combine cold water and oil in liquid measuring cup. With processor running, slowly add water mixture and process until dough forms sticky ball that clears sides of bowl, 30 to 60 seconds.
- Transfer dough to clean counter and knead into cohesive ball, about 1 minute. Place dough in greased bowl. Cover bowl with plastic wrap and let dough rise at room temperature until almost doubled in size, 2 to 2½ hours. One hour before baking, adjust oven rack to middle position, set baking stone on rack, and heat oven to 500 degrees.
- Meanwhile, combine za’atar, oil, and salt in bowl.
- On clean counter, divide dough into 3 equal pieces, about 7 ounces each. Shape each piece of dough into ball; cover loosely with plastic and let rest for 15 minutes.
- Working with 1 dough ball at a time on lightly floured counter, coat lightly with flour and flatten into 6- to 7-inch disk using your fingertips.
- Using rolling pin, roll dough into 9- to 10-inch circle. Slide dough round onto floured baking peel. Spread one-third of za’atar mixture (about 1½ tablespoons) over surface of dough with back of dinner spoon, stopping ½ inch from edge.
- Firmly tap dough all over with your fingertips, about 6 times. Slide dough onto baking stone and bake until lightly bubbled and brown on top, about 5 minutes. Using baking peel, transfer man’oushe to wire rack. Repeat with remaining dough and za’atar mixture. Slice or tear and serve.
for the dough
for the topping
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments