There’s nothing better than a hot manousheh right off the saj, a domed large cast iron griddle. The flatbread dough recipe is a mix of water, flour, yeast, and salt, rolled out, and smothered with a za’atar* olive oil paste or shredded white cheese. Sounds very simple right? But it’s not common to make homemade mana’eesh (plural of manousheh) in Lebanon since local bakeries have the best tools and techniques to create a perfect manousheh every single time. It’s also very fresh, cheap, and accessible in Beirut city or the suburbs. It’s available literally everywhere for breakfast, lunch, or at dawn after a long night of partying.
*za’atar is a mix of dried thyme, sumac, roasted sesame seeds, and salt. It’s one of those ingredients that can be used in any meal – sprinkled on eggs, dairy, meats, or roasted vegetables.
When taken off the saj, the flatbread slightly deflates then it is topped with sliced tomatoes, cucumbers, olives, and mint leaves and served rolled up in parchment paper. The key characteristics of a great manousheh are a flat bubbly surface, crisp edges, and most importantly a very chewy center with just the right amount of filling.
My favorite way to eat a za’atar manousheh for breakfast is usually with sour labneh and cherry tomatoes. I posted step by step instructions at the bottom of the page explaining how to turn regular yogurt into creamy and tangy labneh. I almost never eat labneh without a good amount of za’atar, olive oil, and fresh hot bread –making it a wonderful accompaniment to manousheh. You can sweep it, mound it, shmear it, or eat it in a spoonful. It’s THAT good.
I used to eat mana’eesh on a weekly basis back home in Lebanon but it is hard to find a fresh manousheh bakery in NYC, and sometimes all I want are just a couple of bites of that magically chewy dough in the morning with Arabic coffee. So I found an easy and quick way to make mini mana’eesh that hit the spot every time.
A lot of recipes online call for eggs, milk, or butter for the dough. But the truth is you don’t need any of these ingredients to make a traditional manousheh dough. Also, try to avoid all-purpose flour because the secret for a wonderfully chewy bread texture is gluten, lots of it. That’s why a high protein strong bread flour is essential here; it results in a more elastic and dense dough.
Manousheh – Recipe adapted from Mediterranean Cookbook, makes about 44, 2.5″ mana’eesh
7g instant dried yeast (¼ ounce package, about 2¼ tsp)
½ tsp sugar
15ml lukewarm water
450g (1lb) strong bread flour, plus extra for dusting
½ tsp salt
300ml lukewarm water
6 tbsp za’atar
4½ tbsp olive oil (or just enough to turn za’atar into a paste)
1. In a small bowl, dissolve the yeast and sugar in 20ml lukewarm water (85°F to 95°F). Leave to cream for 10 minutes.
2. Sift the bread flour and salt together in a large bowl. Make a well in the center and add the creamed yeast. Gradually add 300ml lukewarm water and draw the flour in from the sides to form a dough.
3. Turn out the dough onto a floured surface and knead for about 10 minutes until smooth and elastic (alternatively, you can use a stand mixer with a dough hook) then shape into a ball. Pour a drop of olive oil into the base of a bowl, spread around with fingers, then roll the dough in the oil to coat it all around. Cover with a damp cloth or cling film and place in a warm place for one hour until it has doubled in size.
4. Preheat the oven to 200°C (400°F) for at least 30 minutes before starting to bake. In a small bowl, pour olive oil over the za’atar until it turns into a paste. You don’t want the mix to be too oily. Knockback the dough and knead it lightly, then divide it into 44 parts (approximately 15g each) using a bench scraper or sharp knife. Space out the equal parts of dough and cover with a damp cloth to prevent forming a crust.
5. Take a small piece of dough, shape lightly into a ball, and roll it out into a 2.5″ inch circle using a rolling pin. Smear about 1/2 tsp of the za’atar paste on top and, using two fingers, create a small indent in the middle. Lightly dab the edges with olive oil to give it a golden color and place on a large parchment-lined baking sheet. Continue working with the rest of the dough to fit as many as possible on a single sheet. Bake in batches, one sheet at a time to prevent the prepared mana’eesh from rising.
6. Bake for 10 minutes, until barely golden. Do not overbake the mana’eesh or they will turn out very tough and crispy and instead of soft and chewy. While the first batch is in the oven, start shaping the rest of the dough balls into mana’eesh and place on a second parchment-lined baking sheet. Proceed with baking until you’re all done.
7. Mana’eesh can be stored in an airtight container at room temperature, or frozen for up to 2 months. Simply heat them up for a few minutes before serving.
32 ounces of organic plain yogurt (I like Seven Stars Farm)
generous pinch of salt
3 tsp fresh lemon juice
1. Line a mesh strainer with 3 to 4 layers of cheesecloth and set over a deep bowl.
2. Add the salt and lemon juice to the yogurt and stir. Pour the yogurt mixture into the cheesecloth-lined strainer and gather the edges of the cheesecloth together to tie with a string or elastic band.
3. Place the bowl as it is in the fridge. Alternatively, you can place a long piece of wood or 2 sturdy chopsticks across the top part of the bowl and tie the cheesecloth in the middle to let it hang without touching the bottom.
4. Strain for 8 to 12 hours for a smooth and soft labneh consistency or 24-48 for a thick and firm consistency (I prefer the latter, but it’s really up to you!).
5. Take out the labneh from the fridge and transfer to a glass container. Store in the fridge for up to a week.