Manoushe

Name: Manoushe
Cuisine: British
Ingredients: 7.5 grams dry active yeast; 250 ml lukewarm water; 2 teaspoons caster sugar; 1 teaspoon sea salt; 450 grams plain flour (sifted); 1 tablespoon olive oil; Olive oil; Dried Za’atar

Ant Sullivan @cook_7698551

Bath

My friend Cesar introduced me to Manoushe - a very popular street food in the Middle East. I’ve tried several recipes for the dough and I’ve settled on this one for now. The Za’atar is premixed - next step is to make my own. See more from Cesar on Cookpad at ‘Cook Lebanese’

Ant Sullivan @cook_7698551

Saved

Ingredients

Dough
7.5 gramsdry active yeast
250 mllukewarm water
2 teaspoonscaster sugar
1 teaspoonsea salt
450 gramsplain flour (sifted)
1 tablespoonolive oil
Topping
Olive oil
Dried Za’atar

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Steps

1

Pour the yeast into the 250ml of lukewarm water. Add sugar, stir and put aside for 10 mins. The yeast will become active and froth nicely.
2

Sift the flour into a large bowl, add the salt and stir. Add the tablespoon of oil and the yeast liquid.
3

I did this next stage by hand but you could put into a food mixer with dough hook.
4

Knead the dough for 6 or 7 minutes until smooth and elastic. Put in clean bowl that has been lightly flowered. Tip: flour up the sides to stop sticking. Cover with a tea towel and put to one side for 90 minutes or has doubled in size.
5

Pop the dough out onto a lightly flowered worktop. Push out the air and cut into 6 equally sized pieces. Roll into balls and put on a tray and cover again for 1 hour
6

Time to prepare your Za’atar topping. In a small bowl mix the dried Za’atar with the olive oil. Same proportions. Put to one side.
7

Flatten doughs into round shapes 5mm depth. Don’t need a rolling pin. Spoon on the Za’atar mix. I cooked mine for 15 mins at 250C. I suggest you keep any eye on it after 10 mins.
8

Enjoy.