Man'oushe - Lebanese Flatbread
Man'oushe is a delicious flatbread to enjoy! It pairs well with hummus, baba Ghanoush, olives, cheese, salads, and so on.
Ingredients
DOUGH
- 2 tsp. active dry yeast
- 1 cup lukewarm water (between 105ºF-110ºF)
- 1/2 tbsp. honey tips & tricks
- 2 1/2 cups unbleached all-purpose flour, plus more for work surface
- 1 tsp. ground Himalayan sea salt
- 2 tbsp. olive oil, plus more as needed tips & tricks
TOPPING
- 1/4 cup extra virgin olive oil
- 1/4 cup za'atar spice blend see Recipe
Directions
- In the bowl of a stand mixer, add yeast, lukewarm water and honey. Stir to combine and let it proof for 10 minutes
- Meanwhile, in a medium bowl, combine flour and salt; whisk until blended.
- Add 2 tbsp. olive oil and dry ingredients to yeast mixture.
- Add 2 tbsp. olive oil and dry ingredients to yeast. On low speed with the dough hook attachment, process until somewhat mixed before increasing to speed 3; process until the dough clings around the hook and pulls away from the sides of the bowl. If it sticks a little, add ½ tablespoon of flour.
- Increase to speed 4 and knead for 4 minutes.
- Remove the dough from the bowl and with greased hands, form a ball by pulling it under.
- Place it in a lightly greased bowl and swirl to coat.
- Cover the bowl with a clean dishtowel and transfer to a draft-free area such as an oven with the temperature off. Let it rise until it doubles in size, about 1:30 hours.
- In a small bowl, mix the topping ingredients until well blended; set aside.
- Remove the dough from its draft-free area and preheat the oven to 500ºF. Place a baking steel in the oven and heat it for 30 minutes.
- Punch the dough and flip it onto a well-floured work surface; knead for 2 minutes.
- Form a ball by pulling under and divide it evenly in half. Roll each ball into a log and if the dough retracts, leave it alone for a minute or so to let the gluten relax.
- When they’re formed, divide them into 3 equal pieces; form a ball with each piece. Lightly sprinkle some flour on the balls and place plastic wrap over to prevent them from drying out while we look after the first piece.
- Using a lightly floured rolling pin, roll out each ball into a small oval down to ¼-inch thick. After it’s shaped, poke some holes in it with the tines of a fork to prevent the flatbread from bubbling up too much.
- Transfer a couple oval flatbread to a pizza peel dusted with flour. Spoon about 1 tbsp. of the za'atar topping mixture on top of each leaving about a ¼-inch around the edges.
- Carefully transfer the flatbread to the baking steel and bake for 5 to 7 minutes or until golden brown around the edges.
- When they’re done, carefully remove them from the heat and serve immediately.