EGGARY Posted May 28, 2017 Report Share Posted May 28, 2017 Looks interesting . Flatbread Recipe: Manakish Zaatar PRINT RECIPE Manakish Zaatar Makes 8 (7 to 8-inch flatbreads) Flatbread1 cup lukewarm water1/2 teaspoon sugar1 (1/4-ounce package) active dry yeast (about 2 1/4 teaspoons)3 cups unbleached all-purpose flour, plus more for dusting1 teaspoon salt2 tablespoons extra virgin olive oil, plus more for greasing Zaatar topping*1/4 cup ground sumac3 tablespoons dried thyme3 tablespoons dried oregano2 tablespoons toasted sesame seeds1 teaspoon coarse salt1/2 cup extra virgin olive oil*Can substitute 3/4 cup pre-made zaatar blend for the sumac, thyme, oregano, and sesame seeds. Combine the water, sugar, and yeast, and let it stand for about 10 minutes until foamy. Meanwhile, combine the flour and salt in a large bowl. Add the olive oil and work it in with your fingers. Make a well in the center, add the yeast and water mixture, and stir to form a soft dough. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Form it into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave the dough to rise in a warm, draught-free place for about 1 hour until it doubles in size. Preheat oven to 400°F. Place a baking stone or baking sheet in the oven as it heats. Knead the dough briefly and divide it into 8 balls. Place the balls on a lightly oiled baking sheet, cover with a damp cloth or plastic wrap, and let stand for about 15 minutes. Meanwhile, combine the zaatar topping ingredients in a small bowl. On a lightly floured surface, flatten each ball of dough and roll it into a circle 1/8-inch thick and about 7-8 inches in diameter. Press each circlele with your fingertips to make little indentations for the topping to rest in. Spread 1 heaping tablespoon of zaatar topping over each round, leaving a 1/2-inch border around the edges. Bake until lightly browned and crisp, about 8 minutes. Depending on the size of your oven and baking stone or baking sheet(s), you may need to do several batches. Serve warm right away or else cool on racks. 1 Quote Link to comment Share on other sites More sharing options...
_Ed_ Posted May 28, 2017 Report Share Posted May 28, 2017 One of our favourite local places (Moroccan/North African) does amazing manakeesh. I always like the za'atar with a bit of feta-type cheese... although also amazing topped with thick plain yoghurt and drizzled with honey just before serving. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 29, 2017 Report Share Posted May 29, 2017 Totally down with Za'atar. Mix up my own. Might need to look around to source the sumac. Look for middle eastern markets or a Penzey's spice market, if you're lucky enough to have one close by. And, there's always on line. Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 30, 2017 Report Share Posted May 30, 2017 World Spice has several variants of Za'atar Quote Link to comment Share on other sites More sharing options...