You’re sure to find man’oushe (pronounced ma.nuʃ) at a traditional Lebanese breakfast. It’s a flatbread often topped with za’atar (thyme, sumac, sesame seeds, and salt), cheese, or kishk (fermented dried yogurt and ground bulgur wheat). Serve with olives, fresh cheese, croissants and jams, tabbouleh or fattoush salad, and keep the courses coming for a taste of Lebanon this spring!
Recipe for man’oushe, Lebanese flatbread
- 1 1/4 cups lukewarm water
- 1 teaspoon active dry yeast
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 1/2 cup za’atar
- 1/2 cup extra-virgin olive oil
- In a small bowl, mix 1/4 cup water and yeast. Set aside 5 to 10 minutes until yeast foams.
- In a large bowl, combine flour, sugar, and salt.
- Add yeast mixture, remaining water, and vegetable oil to flour mixture. Mix until combined, and knead 10 minutes until dough is soft and elastic.
- Place dough in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in size, 1.5 to 2 hours.
- Punch down dough and divide into four to six balls; use extra flour, if needed. Cover and let rise for 20 minutes.
- Meanwhile, preheat oven to 400 degrees, and place a baking stone or steel on the bottom rack. (An upside-down cookie sheet will do.)
- Combine za’atar and the olive oil. Set aside.
- On a floured surface, press each ball with your palm. Turn and flatten from the center to edge, adding extra flour as needed until each is 1/4 inch thick and about 8 inches across.
- Spread za’atar on the dough, leaving a 1/2-inch edge.
- Slide pieces onto the heated stone, and bake for 7 to 10 minutes until golden and bubbly. Serve warm, and enjoy!