4th of July
The Best Food Secrets at Summer's Most Popular Music Festivals
Where to Celebrate Negroni Week in San Francisco
+

Francisco's Manaaeesh (Flatbread with Za'atar)

Flatbread Dinner Party Vegan Vegetarian Appetizer Bread Lebanese Easy
Flatbread Dinner Party Vegan Vegetarian Appetizer Bread Lebanese Easy
Sign up to save this recipe to your profile
Francisco's Manaaeesh (Flatbread with Za'atar)
1 10-by-12-inch flatbread Easy
(3) Total: Active:
PREVIOUS: Basic Pizza Dough NEXT: Lox Flatbread

Ingredients (6)

  • 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
  • 3/4 cup warm water (110°F to 120°F)
  • 1/2 cup extra-virgin olive oil, plus more for oiling the bowl
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 cup za’atar

Za’atar is a Middle Eastern seasoning mixture that usually contains thyme, oregano, basil, sumac, and sesame seeds. It’s delicious sprinkled over this soft, pillowy flatbread from the chef-owner of Oleana in Cambridge, Massachusetts.

What to buy: Za’atar can be purchased at Middle Eastern grocers or online.

Adapted from "Spice" by

Instructions

  1. 1In the bowl of a stand mixer fitted with a whisk attachment, mix the yeast into the warm water and let the mixture stand until a gentle foam blooms across the surface, about 10 minutes. The water must be under 120°F or it will kill the yeast.
  2. 2Whisk in 1/4 cup of the oil and add the flour and 1/2 teaspoon of the salt.
  3. 3Using the dough hook, stir on low speed until the flour is combined and it forms a dough. Increase the speed to medium and knead the dough for 7 to 8 minutes, until the dough is still sticky to the touch but stays on the dough hook in one piece.
  4. 4Lightly oil a large stainless or glass bowl and scoop the dough into it. Cover with plastic wrap and chill in the refrigerator for a minimum of 2 hours or overnight; the dough should double in volume.
  5. 5About 2 hours before baking, brush 2 tablespoons of the oil on a heavy baking sheet, place the dough on the sheet, and cover with plastic wrap. Let the dough rise again for 1 1/2 hours at room temperature.
  6. 6Heat the oven to 375°F and arrange a rack in the middle.
  7. 7Press the dough onto the baking sheet, using your hands to stretch and pull it into the corners, forming a flat 10-by-12-inch rectangle. Make dimples in the dough with your fingertips (this creates little pockets for the oil and za’atar to collect in) and brush the dough with the remaining 2 tablespoons of olive oil.
  8. 8Sprinkle the za’atar evenly over the dough and then sprinkle the whole bread with the remaining 1/2 teaspoon salt.
  9. 9Let the dough rest for at least 20 to 30 minutes more, uncovered and at room temperature.
  10. 10Bake for 15 to 20 minutes, until golden brown on the edges and cooked all the way through in the center. Serve warm.
Load Comments

Recommended from Chowhound

(04:03)
Opening Night at San Francisco's Gibson
Presented by
ChefsFeed
After a stint as chef de cuisine of a beloved local watering hole, chef Robin Song strikes out on his own with an artful new interpretation of the modern hotel restaurant: a slick, sophisticated vision at the heart of Hotel Bijou, devoted to artful cocktails and live fire cooking.
Photo Gallery

13 Ridiculously Delicious Non-Pizza Ways to Use Pizza Dough
13 Photos
Photo Gallery

Easter Recipes Perfect for a Picnic
71 Photos
Easter Picnic
Up Next
Flatbreads Around the World
(01:37)
Up Next
Here's the Difference Between Asiago, Romano, and Parmesan Cheese
(00:51)
Recipe
Lox Flatbread
Recipe
Flaky Pie Dough
Recipe
S'mores Pop Tarts