Manakish
also called manakish · manaeesh · manakeesh · manoushe · man'oushe · manoushi · manousheh · zaatar bread · za'atar flatbread · Lebanese breakfast bread
- Shawarma Counter
- Bakery
- serves 6
- recipe says 2 hr 30 min
- Flatbreads & Pancakes
Three ways to read this recipe
The table
| 2 tsp(6 g)instant yeast | proof the yeast 10 min | knead 8 min to a soft dough | prove 1 1/2 hr until doubled | roll into rounds, dimple all over | bake at 450°F 8 min, pale and soft |
| 1 tsp(4 g)granulated sugar | |||||
| 1 1/4 cups(300 mL)warm water | |||||
| 3 1/2 cups(455 g)all-purpose flour | |||||
| 2 tsp(12 g)fine sea salt | |||||
| 3 Tbs(45 mL)olive oil | |||||
| 2 Tbs(30 mL)whole milk | |||||
| 1/2 cup(60 g)za'atar | slacken the za'atar with oil | ||||
| 1/3 cup(80 mL)extra-virgin olive oil | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
Pans and tools
1proof the yeast 10 min
2slacken the za'atar with oil
3knead 8 min to a soft dough
goes in with what step 1 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 56 min1 of 6 steps gives no time
- Needs you
- about 8 min
- If you get it wrong
- Forgiving — the za'atar is oil and dried herb over a hot oven, and it goes from fragrant to acrid without changing colour much
proof the yeast 10 min
10 minwalk awayfrom the start
slacken the za'atar with oil
15 minwalk awayfrom the start
knead 8 min to a soft dough
8 minneeds you10 min in
prove 1 1/2 hr until doubled
1 hr 30 minwalk away18 min in
roll into rounds, dimple all over
not timed1 hr 48 min in
bake at 450°F 8 min, pale and soft
8 minwalk away1 hr 48 min in
- needs you
- you can walk away
- never timed
You'll need baking steel · oven
Goes with
See how it is written
>> title: Manakish
>> category: Flatbreads & Pancakes
>> tags: bread, yeast, zaatar, lebanese, oven, breakfast
>> counters: Shawarma Counter, Bakery
>> aka: manakish, manaeesh, manakeesh, manoushe, man'oushe, manoushi, manousheh, zaatar bread, za'atar flatbread, Lebanese breakfast bread
>> pairs-with: zaatar, labneh, pita-bread
>> servings: 6
>> time: 2 hr 30 min
>> slack: forgiving — the za'atar is oil and dried herb over a hot oven, and it goes from fragrant to acrid without changing colour much
>> step: proof the yeast 10 min
Whisk @instant yeast{2%tsp}(6 g) and @granulated sugar{1%tsp}(4 g) into @warm water{1 1/4%cups}(300 mL) and ~stand{10%min} until it froths.
>> step: knead 8 min to a soft dough
Knead @&(~1)yeast water{} with @all-purpose flour{3 1/2%cups}(455 g), @fine sea salt{2%tsp}(12 g), @olive oil{3%Tbs}(45 mL) and @whole milk{2%Tbs}(30 mL) ~knead{8%min}, until the dough is soft, slightly slack and springs back slowly.
>> step: prove 1 1/2 hr until doubled
Prove @&(~1)dough{} covered in a warm place ~prove{1 1/2%hr}, until doubled.
>> step: slacken the za'atar with oil
Stir @za'atar{1/2%cup}(60 g) into @extra-virgin olive oil{1/3%cup}(80 mL) until it is a loose, spoonable slurry, and let it ~stand{15%min}.
>> step: roll into rounds, dimple all over
Divide @&(~2)proved dough{} into six, roll each into an eight-inch round a quarter-inch thick, and dimple all over with your fingertips so the topping has somewhere to sit.
>> step: bake at 450°F 8 min, pale and soft
Bake @&(~1)dimpled rounds{} spread with @&(~2)za'atar oil{} on a hot #baking steel{} in the #oven{} at 450°F (230°C) ~bake{8%min}, until the bases are set and freckled but the bread is still pale and soft.