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Basal Banadoura

Basal Banadoura (Onion Tomato) Manakish

Popular Lebanese Manakish filling with onions, tomatoes, spices and herbs.

Course Appetizer, Breakfast, Brunch
Cuisine Lebanese
Keyword Authentic, Baking, Simple
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 Manakish
Author Zaatar and Zaytoun

Ingredients

For the Dough (8 manakish)

  • 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 the Basal banadoura filling (4 Manakish)

  • 1 onion
  • 8 medium tomatoes (4 cups)
  • 1 tsp salt
  • 1 tbsp regular olive oil
  • 1/4 tsp 7 spice
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne or red chilli powder
  • 1/4 tsp dried oregano

Instructions

To make the dough

  1. Add the sugar to the luke warm water along with the dried active yeast and stir well until it dissolves. Leave for 15 minutes allowing the yeast to ferment and bubble
  2. In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a smooth ball.
  3. If the dough is too dry add a little water 1 tablespoon at a time until it comes together. Adjust with more flour if it is too sticky
  4. Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it
  5. If you are using a stand mixer, knead the dough for approximately 8 minutes
  6. Place the kneaded dough ball into a large bowl and cover with cling film or a damp cloth. Leave to rise for at least 2 hours or until doubled in size

To make the tomato onion filling

  1. Finely chop the onions and tomatoes, add to a fine sieve and gently press so the extra moisture drains out. Transfer to small bowl

  2. Add the salt, 7 spice, black pepper, red chilli powder, dried oregano, regular olive oil and combine well

To assemble the manakish

  1. Turn on the oven on the highest setting (usually 230°C/450 F)
  2. Roll out a small handful of dough on a floured surface so it is quite thin (approx 5mm)
  3. Transfer to a non stick baking tray, spoon on the tomato onion mixture leaving a small margin around the edges and dimple the surface lightly with three outstretched fingers
  4. Bake for 10 minutes, turning half way if necessary to get an even bake

Recipe Notes

You can substitute half the water in the dough with milk to get a richer, more elastic dough