Lebanese Flatbread with Za’atar

Mana’eesh bi Za’atar
Lebanese Flatbread with Za’atar

Mana’eesh can be eaten plain or served with olive oil or hummus for dipping. It is also commonly eaten by topping with tomatoes, olives, basil, or cheese. This recipe was adapted from The Complete Middle Eastern Cookbook by Tess Mallos and recipes taught to me by my Lebanese friends and family. Enjoy!

– Avery

Za’atar is a common Middle Eastern spice mix that can vary slightly depending on where you are and has been eaten for centuries. Most often, it is a blend of wild thyme, marjoram, ground sumac, toasted sesame seeds, and sometimes salt. It adds a rich and aromatic taste that is deliciously savory, without being overpowering.

As far back as the 12th century a Spanish Jewish philosopher named Maimonides apparently prescribed it to patients to treat colds and other ailments. Modern studies have found that sumac has flavonoids and thyme is packed with antioxidants and has antiseptic and fungicide properties.

Ingredients:

6 cups of all-purpose flour
2 cups warm water
2 teaspoons active dry yeast
1 1/2 teaspoon salt
1 teaspoon fair trade sugar
4 tablespoons fair trade olive oil
Fair trade Za’atar (2-3 tablespoons)

Directions:

Sift 4 cups of flour into a large mixing bowl. Set aside remaining 2 cups of flour for later.

In separate bowl, dissolve the yeast in 2 cups of warm water, then mix in the salt and sugar.

Pour the liquid into the flour and stir in some flour to create a thick liquid. Cover the mixing bowl with a cloth and let it sit until the liquid becomes frothy (about 10 minutes).

Stir all of the flour and liquid together. Add 2 tbsp olive oil gradually. Beat the dough until smooth, either by hand or using a dough hook on a mixer.

Cover a surface with some of the reserved flour. Knead the dough on the floured surface for 10 minutes, adding more flour to the dough as needed. The dough should become smooth, with a slightly wrinkled texture.

Place dough into an oiled bowl, then cover with a cloth and leave to rise until dough has almost doubled in size (1 to 1 1/2 hours).

Preheat oven to 480 degrees F.

Punch down the dough and place it onto a floured surface. Knead for one minute before dividing the dough into 8 pieces. Roll each section of dough into a ball.

Using either a rolling pin or your hands, flatten a ball into a circle, about 1/4 inch thick. Generously brush olive oil over the top and then sprinkle za’atar over the dough round. Do this for each ball of dough.

Prep baking sheet by leaving it to heat in the oven for a few minutes, and then lightly oiling the sheet. Bake a few rounds of Mana’eesh at a time, for about 5 minutes, or until the sides and top are a light golden brown.

Once the bread has been removed from the oven, keep it wrapped in a cloth so it will stay soft.

*This Mana’eesh is best eaten within a day or two, but will generally keep on the counter for up to 5 days. Best stored wrapped in a paper towel or cloth, inside an air-tight container.