• Preeti Shridhar

Manakeesh ( No Knead)

Updated: Aug 11



Manakeesh is a flat bread from Middle East, typically eaten for breakfast.  It can be  topped with a variety of toppings. Most popular being, Zatar and Olive Oil, blend of cheese, onion and tomatoes and even meat.

Since I cannot get up early to make dough for bread, I decided to try out a no knead version of Manakeesh , proofing overnight in the fridge.

I topped 2  with Zatar and Olive Oil. Oh! I love Zatar in my breads. Since yesterday I had made German Red Cabbage, I topped 2  with that. Last minute I decide to try cheese also. So the remaining two were topped with cheese.

These fluffy, soft and crispy at the edges flatbreads are a delight



Ingredients

APF 200 gms

WWF 50 gms

Water 180 ml

Instant Yeast 1/4 tsp

Salt 1/2 tsp

Raw Sugar 1 tsp

Extra Virgin Olive Oil 1 tbsp


Topping 1

Zatar 1 1/2 tbsp

Extra Virgin Olive Oil 1 1/2 tbsp


Topping 2

German Red Cabbage


Topping 3

Processed cheese 1/4 cup

Cheese spread 2 tsp (optional)

Chili flakes 1/2 tsp


Method

  1. Mix all the dry ingredients except salt in a bowl.

  2. Now mix in salt.

  3. Add water slowly, mix in to get a soft dough.

  4. You may not need all the water or you may of to add a little more.

  5. Cover and leave it for 15 minutes.

  6. Dip your fingers in oil, grab a portion of the dough and stretch it upward.

  7. Fold the dough over toward the center of the bowl.

  8. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center.

  9. Continue until you have come full circle to complete 1 set, or 4 folds around the bowl.

  10. This is one set of stretch and fold.

  11. At 15 minute intervals ,do 3 more sets of stretch and folds.

  12. Now tranfer the dough to an oiled bowl.

  13. Cover with a shower cap or cling film and leave it in the fridge overnight.

  14. Next morning, take it out, let it come to room temperature.

  15. Divide the dough into 6 portions.

  16. Each piece of dough weighs 70 gms.

  17. Roll them into balls.

  18. Cover and let them rest for 20 minutes.

  19. Preheat the oven to 230 degrees Celsius..

  20. Roll each ball into a 5" disc.

  21. Brush zatar Oil mix generously on 2 discs, leaving a border of 1/2" all along.

  22. Brush two with olive oil and spoon over German Cabbage.

  23. For the remaining two brush cheese spread , top with grated cheese. Sprinkle chili flakes.

  24. Place on a parchment lined baking sheet

  25. Bake them for 10-12 minutes, until golden.

  26. Serve warm with a salad or pickled onions, olives and even Lebneh (if not vegan).


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