Za’atar Manaqish
Written by Kevin Kapusi Starow
If you are anything like me your Achilles heel of the gastronomic world is good bread. Za’atar Manaqish is one of those breads, which I came across first some years back at a middle eastern bakery. Now I am all for trying new things, I saw the Za’atar Manaqish, asked what it was, tried it, and have had an affair with it ever since.
The recipe is simple enough for anyone to make, pretty much a normal bread recipe, though with the addition of the Za'atar. Wow, you are taken to a whole new flavour experience, as it incorporates the spice sumac, that sweet tarty spice so loved throughout middle eastern cuisine.
Za’atar Manaqish
Equipment
- Mixing bowl
Ingredients
- 700 gm Bread Flour
- 200 ml Water - lukewarm
- 12 gm Yeast - dry
- 2 gm Sugar
- 3 gm Salt
- 30 ml Olive Oil
- Za’atar
Instructions
- Pre-heat the oven to 200 c.
- Dissolve the yeast and sugar into the water, and allow to sit for 10 to 15 minutes.
- In a large mixing bowl combine the flour salt and olive oil.
- Make a bay in the middle of the flour, add the water and mix together till a solid ball forms.
- Turn the dough out onto a floured board and knead for ten minutes until the dough has lost its stickiness and has a velvety smooth texture.
- Place into a bowl and cover with a damp warm cloth. Place the bowl in a warm place such as the window sill on a warm day, in the car, or in a warm oven that have been switched off. Allow to prove for one and a half to two hours.
- Push down the dough and kneed again for 5 minutes. Portion into 6 balls, shape cover and allow to rest for a further 30 minutes.
- Mix together the Za’atar and the olive oil into a paste
- Flatten out the dough, on a baking tray, with your palms and fingers, allowing a narrow boarder to remain. Then add 1 tablespoon of Za’atar paste in the middle.
- Cook in the oven for 6-8 minutes, until the dough has risen and browned, allow to cool prior to serving.
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