man’oushe • lebanese flatbread

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 >>> https://youtu.be/_vVmPlWYr8Y
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