Lebanese manoush with za'atar
Makes 6 flatbreads
Sunday 20 October 2013
It's so easy to get amazing-quality bread in shops these days that when I do make my own I like to do something more unusual than a bread I can buy down the road. I've seen manoush eaten for breakfast on London's Edgware Road, but what I love is taking it to the table with some hummus or tahini-flavoured yoghurt for everyone to tear and dip.
For the bread
300g strong white flour
150g strong wholemeal flour
1½ tsp instant yeast
1 tsp caster sugar
1 tsp sea salt
2 tbsp olive oil, plus extra for greasing
For the za'atar paste
4 tbsp toasted sesame seeds
2 tbsp dried thyme
2 tbsp dried marjoram
2 tbsp oregano
2 tbsp sumac
2 tsp sea salt
4 tbsp olive oil
Extra-virgin olive oil
Fresh mint leaves
For the bread, place the flours, yeast, sugar and salt into a bowl, and stir to combine. Make a well in the centre then pour in 250ml of tepid water and stir to form a soft dough. Tip out on to a lightly floured work surface and knead for 1 minute. Place in an oiled bowl and cover with a cloth, then set aside for 1 hour, or until doubled in size.
Meanwhile, using a pestle and mortar, pound all the ingredients except the oil for the za'atar, and stir in the olive oil. Set aside.
Preheat the oven to 250C/480F/Gas8. Divide the dough into 6 rounds and use a rolling pin to roll them out into flatbreads. Dust an oven tray with flour. Transfer the breads to the tray and spread with za'atar. Bake for 5 minutes until light-golden and lightly crisp like a pizza. Serve with a drizzle of olive oil and fresh mint.
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