Real Recipes From Real Home Cooks ®

man’oushe • lebanese flatbread

Recipe by
Francine Lizotte
Surrey South, BC

This is a delicious flatbread to enjoy and pairs well with hummus, baba Ghanoush, olives, cheese, salads, etc.

yield 6 flatbread
prep time 20 Min
cook time 6 Min
method Bake

Ingredients For man’oushe • lebanese flatbread

  • 2 tsp
    active dry yeast
  • 1 c
    lukewarm water (between 105ºf-110ºf)
  • 1/2 Tbsp
  • 2 1/2 c
    unbleached all-purpose flour, plus more for work surface
  • 1 tsp
    ground himalayan sea salt
  • 2 Tbsp
    olive oil, plus more as needed
  • 1/4 c
    extra virgin olive oil
  • 1/4 c
    za'atar spice blend

How To Make man’oushe • lebanese flatbread

  • 1
    In the bowl of a stand mixer, add yeast, lukewarm water and honey. Stir to combine and let it proof for 10 minutes
  • 2
    Meanwhile, in a medium bowl, combine flour and salt; whisk until blended.
  • 3
    Add 2 tbsp. olive oil and dry ingredients to yeast mixture.
  • 4
    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.
  • 5
    Increase to speed 4 and knead for 4 minutes.
  • 6
    Remove the dough from the bowl and with greased hands, form a ball by pulling it under.
  • 7
    Place it in a lightly greased bowl and swirl to coat.
  • 8
    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.
  • 9
    In a small bowl, mix the topping ingredients until well blended; set aside.
  • 10
    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.
  • 11
    Punch the dough and flip it onto a well-floured work surface; knead for 2 minutes.
  • 12
    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.
  • 13
    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.
  • 14
    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.
  • 15
    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.
  • 16
    Carefully transfer the flatbread to the baking steel and bake for 5 to 7 minutes or until golden brown around the edges.
  • 17
    When they’re done, carefully remove them from the heat and serve immediately.
  • 18
    To view this recipe on YouTube, click on this link >>>