Lebanese Manakish Dough Recipe
Ingredients
For the dough
- 3 1/4 cups of plain or bread flour
- 1 cup of lukewarm water
- 1 tbsp of dried active yeast
- 1 tsp of salt
- 1/2 tsp of sugar
- 4 tbsp regular olive oil or vegetable oil
For a Zaatar topping
- 2 tbsp zaatar blend
- 1/2 cup regular olive oil
Instructions
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In a bowl test if the water is just about lukewarm with your finger, if it is too hot it will kill the yeast. Adjust with cold water if necessary.
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Add the sugar to the water along with the yeast and stir well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble
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In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a ball. Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it
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Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp cloth, leave to rise for at least 2 hours or until doubled in size. If the room is cold place in a warm but turned off oven at the lowest setting
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When the dough has risen, with floured hands knock back the dough and shape into a ball. Divide into 8 sections or according to the size desired. Leave to rise for another hour and cover with a muslin cloth
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As the dough proves for the second time prepare your mixtures of either zaatar, cheese or mince meat
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For a zataar topping, stir 2 tablespons of zaatar mixture with 1/2 cup of regular olive oil
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Turn on the oven on the highest setting (usually 230°C/450 F)
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Roll out a small dough ball on a floured surface so it is quite thin (approx 5-10mm)
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Transfer to a non stick baking tray, spoon on the zaatar mixture leaving a small margin around the edges and dimple the surface lightly with your fingers
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Bake for 10 minutes, turning half way if necessary to get an even bake
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Serve with a plate of pickles, tomatoes, mint and radishes