- 300 g flour
- 200 ml water
- ½ tsp instant dry yeast
- 6 g salt
- olive oil
- rubber spatula
- kitchen towel (damp)
To make the dough, in a bowl mix together the flour, water and yeast. Add salt and bring the dough together with a rubber spatula or a wooden spoon. Knead vigorously in the bowl unlit smooth and elastic, 4-6 min. Drizzle with some olive oil and with the help of your spatula/spoon try to coat the surroundings of the dough with oil and gradually slop the dough over the oil. Cover with a damp towel and let rise until doubled in size, approximately 3 hrs.
- 2 tbsp sliced olives
- ½ bulb onion, small, thinly sliced
- 1 tomato (for serving)
- 2 mini cucumbers (for serving)
To prepare the topping, finely slice olives, onion, tomatoes and cucumbers. When the dough has risen, carefully transfer it onto a floured work surface and fold it from its four sides, just once from each side. Divide in two and cover again with damp cloth for their second rise, about 45 min. Lightly grease two baking sheets and set them aside. Heat the oven to 240 C.
When the dough pieces have finished their second rise, carefully flatten one of them with your hands and help of its own weight. Adjust the dough over your prepared baking sheet onto a roughly 25-28 cm circle. Bake for 4-6 min. keep an eye on it to make sure it won’t be over-baked. Repeat the same procedure for second dough. Before baking, sprinkle Za’tar on top and drizzle a generous amount of olive oil. Arrange onion slices and part of the olives over and bake for 6-8 min.
- 2 tbsp extra-virgin olive oil
- 150 ml thick sour yogurt or labne
- mint (for garnish)
While the second Man’ooshe is being baked, let the first one cool, then spread a thick layer of labne yogurt over. Arrange tomatoes, cucumber and olive slices here and there. Drizzle with some olive oil and scatter over the mint leaves. Season both Man’ooshes (Mana’eesh is the plural name!) with salt and pepper. Cut into wedges and serve immediately. Enjoy!