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
Mix all the dry ingredients except salt in a bowl.
Now mix in salt.
Add water slowly, mix in to get a soft dough.
You may not need all the water or you may of to add a little more.
Cover and leave it for 15 minutes.
Dip your fingers in oil, grab a portion of the dough and stretch it upward.
Fold the dough over toward the center of the bowl.
Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center.
Continue until you have come full circle to complete 1 set, or 4 folds around the bowl.
This is one set of stretch and fold.
At 15 minute intervals ,do 3 more sets of stretch and folds.
Now tranfer the dough to an oiled bowl.
Cover with a shower cap or cling film and leave it in the fridge overnight.
Next morning, take it out, let it come to room temperature.
Divide the dough into 6 portions.
Each piece of dough weighs 70 gms.
Roll them into balls.
Cover and let them rest for 20 minutes.
Preheat the oven to 230 degrees Celsius..
Roll each ball into a 5" disc.
Brush zatar Oil mix generously on 2 discs, leaving a border of 1/2" all along.
Brush two with olive oil and spoon over German Cabbage.
For the remaining two brush cheese spread , top with grated cheese. Sprinkle chili flakes.
Place on a parchment lined baking sheet
Bake them for 10-12 minutes, until golden.
Serve warm with a salad or pickled onions, olives and even Lebneh (if not vegan).