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Zaatar Tomato Manakish (zaatar banadoura manoushe)

Mixed zaatar tomato man'oushe

Course Breakfast, Lebanese
Cuisine Lebanese
Keyword Brunch, Healthy, Homemade, Vegetarian
Prep Time 2 hours
Cook Time 10 minutes
Servings 8 manakish
Author Zaatar and Zaytoun

Ingredients

For the Dough (8 manakish)

  • 3 cups of bread flour
  • 1 cup of lukewarm water
  • 1 tablespoon of dried active yeast
  • ½ teaspoon of salt
  • ¼ teaspoon of sugar
  • 4 tablespoon regular olive oil or vegetable oil

For the zaatar tomato filling 4 Manakish

  • ¼ small onion finely chopped
  • 4 medium tomatoes finely chopped
  • pinch of salt
  • 3 tablespoons zaatar blend
  • ⅓ cup regular olive oil approx

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 until you have a smooth ball.
  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 zaatar tomato 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 zaatar and regular olive oil until you have a spreadable dropping consistency

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 zaatar tomato mixture leaving a small margin around the edges and dimple the surface lightly with three outstretched fingers
  4. Bake for 10 minutes until the sides turn slightly golden, turning half way if necessary to get an even bake.

Recipe Notes

You can also use 2 tablespoon of fresh tomato sauce in addition to the tomatoes

You can refrigerate the extra dough the next day