Man’ouche Lebanese flatbread
This Lebanese bread is made with a thin dough that is traditionally baked on a special convex pan. Man’ouche is often directly brushed with oil and herbs, topped with various fillings, and rolled up.
Recipe makes 8.
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Ingredients
|
360 |
g |
flour |
|
150 |
g |
self-raising flour |
|
10 |
g |
salt |
|
5 |
g |
sugar |
|
4.5 |
g |
dry yeast |
|
As needed: |
|
olive oil |
|
As needed: |
|
za’atar |
|
250 |
ml |
lukewarm water |
Preparation method
- Mix the flour, self-raising flour, salt, and sugar well.
- Dissolve the yeast in the water and leave the mixture to rest for a while so that the yeast can activate.
- Gradually add the yeast and 1 tablespoon of olive oil to the flour mixture.
- Knead for ten minutes until it forms a smooth and supple dough.
- Cover the dough and allow to rest for one and half to two hours.
- Knead the dough again and divide into eight small balls.
- Leave the dough to rest again for 30 minutes.
- Flatten the balls with your hands into thin, round pizzas.
- Brush with olive oil and sprinkle over the za’atar.
- Bake in a hot oven at 200°C or on the traditional convex pan for a few minutes until done.
Serving suggestions
- As bread served with a meal.
- In a composition with yoghurt, mint, black olives, cucumber, and tomato.