3 hr 0 min
3 hr 0 min
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You already know that I have a special place in my heart for flatbreads. Manakeesh is one of them. It is a popular Levantine (referring to a large area in the Eastern Mediterranean) flatbread typically eaten for breakfast. Delicious and crispy homemade dough is topped with a za’atar and olive oil (there is another version with cheese, and it’s about to come). The traditional shape of this pita is round but I decided to open the dough a little different. If you want the classic shape simply roll the balls to a thin pita, using a rolling pin. Enjoy it with Labaneh cheese and fresh sliced vegetables.
Bowl
Towel
Scale
Bench knife
Brush
Fork
Baking tray
Parchment paper
In a bowl, mix the water and yeast.
Add both flours and olive oil and mix well.
Once all the ingredients incorporated into the dough, keep kneading on a working surface for another 2-3 minutes.
Then add the salt. Keep kneading for another 3-4 minutes or until the dough is elastic and beautiful.
Round the dough, place in a greased bowl, covered with a towel, until doubled in size.
Punch the dough and divide it into 150 gr pieces.
Round each piece to a tight ball and cover with a towel to rest for 10-15 minutes.
Preheat the oven to 440°F or 230°C.
Prepare the topping spread by mixing Za’atar, salt, and olive oil until you get a thick paste.
On a floured surface, open each ball to a pita sheet by pressing it with your fingers.
Spread the Za’atar topping on top. Using a fork, make holes where the topping is. It will avoid the Manakeesh to expand like a balloon in the oven.
Bake the Manakeesh for 7-10 min.
YASSS!
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