Go Back Download PDF
–+ servings
Image of Food Sorcery Didsbury Manchester Cheshire
Print Recipe

Manoushe Bread with Za'atar

Course: Side Dish
Cuisine: Middle Eastern
Serves: 10 Portions

Ingredients

  • 360 g Strong white bread flour or 420g plain flour
  • 1 1/2 tsp Sea salt
  • 2 tsp Fast action dried yeast
  • 1 1/2 tsp Granulated sugar
  • 1 tbsp Olive oil
  • 350 ml Water lukewarm
  • 5 tbsp Za'atar paste
  • 1 tbsp Fresh parsley or mint or chili flakes

For Za'atar Paste - you can by or make your own

  • 1 tbsp Sesame seeds
  • 1 tbsp Dried Thyme or Marjoram
  • 1 tbsp Cumin seeds
  • 1 tbsp Coriander seeds
  • 1 tsp Sumac spice
  • 6 tbsp Olive oil
  • 1/4 tsp Sea salt to taste

Method

  • Place the flour in a large bowl or the bowl of a stand mixer. Whisk in the salt, sugar, and instant yeast. Drizzle in some of the olive oil and water adding just enough water to incorporate all the flour- it should start pulling away from the bowl.
  • Knead for 8-10 minutes using floured hands until the dough is silky smooth. Make a ball, lightly oil all sides of the manoushe dough, and place in the bowl to rise, covering with a damp kitchen towel, until at least doubled, about 2 hours.
  • Preheat the oven to 200
  • Knock back the dough and pour it onto a floured surface. Divide into 8-10 equal pieces and shape into balls. Cover with a kitchen towel for 15 minutes
  • On a floured surface, roll out the dough to 1/4 inch thick
  • Spread a little of the za'atar paste all around the top leaving space around the edges. Put onto a baking sheet and bake it until bubbly and golden on the edges. Keep them warm wrapped in a kitchen towel.

To make the Za'atar paste

  • Dry toast the cumin and coriander seeds for a few minutes in a hot pan, until you can smell the aromas, then put into a mortar & pestle and grind. Mix all the zaatar spices with the olive oil, salt and sumac in a small bowl.