Friday,26 April, 2019
Current issue | Issue 1336, (16 - 22 March 2017)
Friday,26 April, 2019
Issue 1336, (16 - 22 March 2017)

Ahram Weekly

Manaaish Zaatar

 Manaaish Zaatar
Manaaish Zaatar

Yields 8-10 x 15 cm round flatbreads

3 cups bread flour + extra (for dusting)
1 cup lukewarm water
1 tsp sugar
1 tsp salt
2.5 tsp active dry yeast granules
2 tbsp extra virgin olive oil + extra for oiling

Zaatar Topping:
Equal amounts of:
Sumac + dried oregano + dried thyme + sesame seeds (3 tbsp each)
1 tsp salt
1/2 cup extra virgin olive oil
(Combine all topping ingredients to form a paste-like mixture)

In a glass jug, combine water, yeast and sugar.  Allow to stand; covered in a warm place, until frothy.  Meanwhile, in a large bowl, combine flour, salt and olive oil.  Work by hand to incorporate and blend.  Stir yeast mixture gradually to form a soft dough.  Lightly flour a work surface and knead inside-out for ten minutes; until you reach a soft elastic smooth dough.  Form into a ball and place it into a slightly oiled large bowl.  Cover with a damp cloth.  Allow to stand in a warm place, until the dough is doubled in size; approximately one hour.  Divide dough into eight or ten balls;  (according to the size you choose for the flatbread).  Place on to a lightly oiled baking sheet; apart from each other.  Cover with a damp cloth and allow to stand for another 15-20 minutes.  Meanwhile, preheat oven to 200 degrees C.  Place a baking sheet, tray or stone on the middle shelf of the oven; while it heats.  Flatten each ball into a flatbread of 1.5 centimetre thickness.  Press gently by fingertips to make indentations on top of flatbread; in order to hold Zaatar topping on top.  Press one tablespoonful of topping upon each circle of flatbread; leaving a slightly small empty border around each one.  Transfer into preheated oven and bake for approximately 15 minutes; when empty border turns golden.  Serve hot immediately, or cool upon a wire rack, then serve.    

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