The smell of Man’oush’e bi za’tar will transport you straight to the Middle East. Satisfying and tasty it is truly a classic. In Lebanon tiny bakeries across the country sell this disc of dough pressed flat and baked with a topping of wild thyme “Zaatar” , sumac, olive oil and sesame seeds. Inexpensive and delicious it remains a staple for breakfast, lunch or as part of meze on the supper table.
My simple recipe will have you whipping up loaves of steaming hot Man’oush’e anytime of the day.
5 cups cake flour
10 ml salt
25g fresh yeast or 10g dried yeast
5 ml sugar
60 ml milk
20 g butter
60 ml Zartar
30 ml Sumac
30 ml sesame seeds
60 ml olive oil
In a bowl of a mixer fitted with a dough hook place yeast, sugar and water. Mix well and allow to prove for five minutes. Meanwhile place butter and milk in a saucepan and warm over a medium heat until butter is just melted.
Mix flour and salt together and place directly on top of yeast mixture , allow to prove for a further five minutes. Turn mixer on and add milk and butter mixture. Knead for five minutes until smooth and silky. Cover and allow to prove for one hour.
Preheat oven t0 220c°.
Measure out dough into 90g portions. Roll each portion into a ball, place on floured board, cover and allow to prove for 15 minutes. Meanwhile make the topping by mixing all the ingredients into a smooth paste.
Roll out each ball into a disc and using the back of a spoon smear topping over the dough. Place each disk onto a baking sheet and bake in preheated oven until golden, taking care not allow the topping to burn as this will cause the Man’oushe’ to taste bitter.