Manouch et za'atar (za'atar-topped breads)
"This is the most basic and readily available of all manouche. Before school or during recess, this was our breakfast or lunch. Later, when I got a job and had to wake up early, I used to grab a manouche from a nearby bakery when I didn’t have time for breakfast. I believe za’atar manouche in its simplest form is the best: soft dough with aromatic oil and a za’atar mix with local oregano, sumac, lightly toasted sesame seeds and salt. I would add sliced cucumber and tomatoes, lots of mint and black olives. Thinly sliced onions are a controversial addition, but can be really delicious. Serve as part of a breakfast spread with fresh vegetables and tea." – Hisham Assaad.
This recipe is an edited extract from Taboon: Sweet & Savoury Delights from the Lebanese Bakery by Hisham Assaad, published by Smith Street Books, AUD$55.00.
Ingredients (7)
Dough
- 2 1/3 cups (350g) strong (baker’s) flour, plus extra, to dust
- 1 tsp caster sugar (or honey)
- 2 tsp instant dried yeast
- 200ml warm water
- 60ml extra virgin olive oil, plus extra, to coat
Topping
- 30g za’atar
- 90ml extra virgin olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.In a large bowl, combine the flour with 1 tsp fine salt, the sugar and yeast. Make a well in the middle, add the warm water and oil and mix with a wooden spoon or your hands. Knead until the dough comes together away from the side of the bowl. Coat the ball of dough with a little oil, cover the bowl with a tea towel and leave to prove in a warm place for 1 hour, or until doubled in size.
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2.Meanwhile, preheat oven to 200°C/180°C fan-forced and place a baking tray in the oven to preheat.
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3.Punch down the risen dough and turn out onto a lightly floured work surface. Divide into 6 pieces and shape each piece into a ball by pinching the sides underneath to make a rounder shape, and rolling in the palm of one hand against the work surface. Cover again and let rest for 10 minutes. Lightly flour the surface and a rolling pin, then roll dough balls into circles 8-10mm thick. Cover and leave to rest for a further 10 minutes.
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4.Mix together the za’atar and olive oil for the topping in a small bowl.
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5.Poke dough rounds with a fork or dimple with your fingers to prevent them from puffing up, then spread each with 1 tbs of za’atar mixture. Bake on hot baking tray for 8-10 minutes, until the dough is lightly browned and cooked through. Serve warm.
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