Breakfast: Francisco's Manaaeesh - Lebanese Flatbread with Za'atar - 4 pts

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This is a favorite breakfast in Beirut. Every

neighborhood has at least one hole-in-the-wall

(literally!) manaaeesh bakers. In some neighborhoods

they are very elegant eateries. Ana Sortun's version

is very close to the baker in my Tante Pauline's

neighborhood.

 

 

* Exported from MasterCook *

 

Francisco's Manaaeesh - Lebanese Flatbread with

Za'atar - 4 pts

 

Recipe By :Spice: Flavors of the Eastern

Meditteranean by Ana Sortun

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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1 package active baker's yeast

3/4 cup warm water -- 110*F to 120*F

1/4 cup olive oil

2 cups flour

1 teaspoon salt

4 tablespoons extra-virgin olive oil

4 tablespoons za'atar -- (found in Middle

Eastern groceries)

 

In the workbowl of an electric mixer, whisk the yeast

into the warm water

and let the mixture stand for about 10 minutes, or

until a gentle foam

blooms across the surface. The water must be under

120*F or it will kill

the yeast.

 

Whisk in the 1/4 cup oil and add the flour and 1/2

teaspoon of the salt.

 

Using the mixers dough hook or paddle, stir on low

speed until the flour

is combined and it forms 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.

 

Lightly oil a large stainless or glass bowl and scoop

the dough into it.

Cover with plastic and chill for a minimum of 2 hours

or overnight; the

dough should double in volume.

 

About 2 hours before baking, place the dough and 2

tablespoons

extra-virgin olive oil on a heavy baking sheet and

cover it with plastic.

Let it rest and rise again for 1 1/2 hours at room

temperature.

 

Preheat the oven to 375*F.

 

Press the dough onto the baking sheet - using your

hands to stretch and

pull it into the corners - into a flat 10x12-inch

rectangle. Make dimples

in the dough with your fingertips (this created little

pockets for the oil

and za'atar to collect in) and brush the dough with

the remaining 2

tablespoons extra-virgin olive oil.

 

Sprinkle the za'atar evenly over the dough, and then

sprinkle the whole

bread with the remaining 1/2 teaspoon of salt.

 

Let the dough rest for at least 20 to 30 more minutes,

uncovered and at

room temperature.

 

Bake for at least 15 minutes, until golden on the

edges and cooked all the

way through in the center.Serve warm.

 

Makes one 10x12-inch flatbread

 

Description:

" 4 pts "

S(Formatted by Chupa Babi in MC):

" 12.19.06 "

Copyright:

" 2006 "

Yield:

" 1 10x12 inch flatbread "

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Per Serving (excluding unknown items): 159 Calories;

9g Fat (52.4%

calories from fat); 2g Protein; 16g Carbohydrate; 1g

Dietary Fiber; 0mg

Cholesterol; 179mg Sodium. Exchanges: 1

Grain(Starch); 0 Lean Meat; 2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

 

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