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. 

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Ingredients

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. 

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