Mana’eesh with Za’atar
This flatbread is chewy, and its texture is similar to that of a very good pizza crust. Za’atar is a herb used to season the dough, and it comes from the same family as oregano, basil, and thyme. Along with some olive oil, it makes an awesome combination.
Ingredients
- 2 eggs
- 550 grams of flour
- 1 tablespoon of salt
- 170 milliliters of water
- 2 tablespoons of olive oil
- Za’atar
- 100 milliliters warm water for the yeast
- ½ teaspoon of yeast
- ½ teaspoon of sugar
Instructions
- Pour 100 milliliters of warm water into a bowl and mix in the yeast and sugar. Let the mixture sit for about 15 minutes.
- In a separate bowl, beat the eggs until they are just mixed.
- Add ¾ of the total flour into a food processor along with the salt, and pulse it a few times. This is done so that the flour gets some air.
- Turn on the processor and slowly add the eggs. After that add the 170 milliliters of water and the water/yeast mixture. Let it mix well.
- Gradually add the remaining flour to the wet dough until it forms a solid bowl that moves around the food processor. You may not need to use all of the flour.
- Take the dough out from the processor and start kneading it with some extra flour. Knead until you form a nicely shaped ball.
- Put the dough ball in a bowl coated with olive oil, then cover with a cloth or plastic wrap, and let it sit for about 2 hours.
- Preheat the oven to 400 degrees Fahrenheit.
- Take the dough and divide it into 12-14 pieces.
- Oil up your hands and form thick little circles with the dough. The dough should feel ‘relaxed’ under your fingers, and if it doesn’t, leave it for about 10 minutes and try again afterward.
- Brush the mana’eesh with olive oil and sprinkle with za’atar.
- Place it on a baking sheet covered with parchment paper and bake for about 13-17 minutes, until golden brown.