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.
- Mixing bowl
- 700 gm Bread Flour
- 200 ml Water - lukewarm
- 12 gm Yeast - dry
- 2 gm Sugar
- 3 gm Salt
- 30 ml Olive Oil
- 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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