Manaeesh

Manaeesh is a middle eastern flatbread that is topped with za’atar and olive oil. My grandma would make this for me whenever I came to visit my grandparents. It’s so delicious! I love eating manaeesh for breakfast, lunch or a snack topped with labneh or Armenian string cheese

Manaeesh is traditionally made in a circular shape, but baking it in a baking tray makes it a lot easier. Make sure you use a good quality za’atar, because it is the main flavoring. A good za’atar will be aromatic and earthy green, which will ensure its freshness. Once you make this, you will be addicted to the delicious combination of za’atar and olive oil!

Make sure you use bread flour; using all-purpose flour won’t allow the bread the rise enough in the oven.

Slightly adapted from America’s Test Kitchen

Ingredients

Bread:

3 1/2 cups bread flour

2 1/2 tsp instant or rapid-rise yeast

2 1/2 tsp sugar

2 tsp salt

1 1/3 cups cold water

2 Tbsp olive oil

Topping:

1/2 cup za’atar

1/4 cup + 2 Tbsp olive oil

1/4 tsp salt

Directions

Combine the water and olive oil in a small bowl or measuring cup.

Place flour, yeast, and sugar in a food processor. Pulse for one second at a time until the ingredients are combined. With the food processor running, pour in the water and oil mixture. Run until a dough forms and there is no dry flour left, about 30 seconds.

Let the dough rest in the food processor for 10 minutes. Then add the salt and process the dough forms a smooth ball, about 1 minute.

Remove dough from the food processor and place on a lightly floured counter top. Knead for about 30 seconds to create a smooth, round ball of dough. Place in a large, oiled bowl and cover with plastic wrap or a towel. Place in a warm place until the dough has just about tripled in size, 2-2 1/2 hours. (If it is cold where you are, I recommend preheating your oven to 200 degrees, then turning it off. Let the dough rise in the turned off, but still warm oven.)

While the dough rises, preheat the oven to 375 degrees.

In a lined rimmed baking sheet, spread the 2 Tbsp of olive oil evenly. Once the dough has tripled, gently press down on the dough, then transfer to the baking sheet. Pat the dough to stretch it to the edges of the tray. Then, dimple the dough with your finger tips.

In a small bowl, mix the za’atar, 1/4 cup of olive oil, and salt. Pour the mixture on the dough and spread it out with a spoon.

Bake for 20-25 minutes until the edges are golden.

Enjoy!