Manakeesh Dough

Notes

• Try recipe from “Man’oushé” next time.

Yield

6-8 smaller-sized manakeesh.

Ingredients

• 3 1/4 cups (390 g) of plain or bread flour
• 1 cup (240 mL) of lukewarm water (around 30 °C)
• 1 tbsp of dried active yeast
• 1 tsp of salt
• 1/2 tsp of sugar
• 4 tbsp (60 mL) regular olive oil or vegetable oil

Steps

1. Combine sugar, water, and yeast, and stir until dissolved. Let proof for 15 minutes.
2. In a large bowl, combine the salt, flour, oil, and yeast/water mix. Mix until the dough comes together into a ball.
3. Turn out onto a floured surface and knead for 5-10 minutes until the dough springs back when you poke it.
4. Place the dough into a large mixing bowl and cover with cling film or damp cloth. Leave in a warm spot to rise for at least 2 hours or until doubled in size.
5. With floured hands knock down the dough. Divide into 8 sections (more or less, depending on the desired size). Shape into tightly-formed balls and allow to rise for an hour or so until puffy.
6. As the dough rises for the second time prepare your mixtures of zaatar, cheese, minced meat, etc.
7. Heat oven to 450 °F.
8. Roll out dough balls to a thickness of 1/4” (5 mm). Transfer to a baking sheet lined with parchment paper.
9. Spoon on mixtures, then dimple the surface with your fingers.
10. Bake for 7-10 minutes, turning halfway if necessary.

Variations

Zaatar

• 2 tbsp zaatar blend
• 1/4 cup (60 mL) regular olive oil

Source

https://zaatarandzaytoun.com/lebanese-manakish-recipe/