Breads and flatbreads
ChefSana Kaddour
Manakish Bread
Manakish bread with an unbeatable recipe. It’s useful to learn this recipe, and then we can keep the baked rounds in the freezer inside a tightly sealed bag until needed.
Manakish bread with an unbeatable recipe. It’s useful to learn this recipe, and then we can keep the baked rounds in the freezer inside a tightly sealed bag until needed. Then we spread the filling over them and bake them in the oven.
Ingredients
Start here, then move straight into the method.
- 1 kilo flour
- 1 tablespoon instant yeast
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- 3 cups water, or as needed depending on the type of flour
- Also get the recipe for pretzel pastries
- Click the link to make sfiha dough and filling from Sana as well.
Method
Follow the cooking sequence without leaving the page.
- Put the yeast, sugar, oil, and 1 cup of water together in a bowl, and leave them for 10 minutes until the yeast is activated.Timers: 10 min
- When the yeast foams, add the flour, salt, and the remaining water, and knead until you get a smooth, soft dough that is not stiff.
- Let the dough rest for 40 minutes, then shape it into rounds or balls and let it rest for an additional 40 minutes on a tray lightly greased with a little oil.Timers: 40 min
- After the time is up, flatten each round to make a circular bread, brush it with vegetable oil, and bake it on a preheated saj or in a wide nonstick pan over gas heat.
- When the bread colors on the first side, flip it to the second side, baking it for only one minute on each side.
- Spread the topping of your choice on the breads, such as za'atar, cheese, or others, then bake them in the oven from the top for one or two minutes.
- Note: This dough is also used for pastries, sambousek, sfiha, and pizza.
Recipe tags
Breads and flatbreadsInternationalVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- the recipe for pretzel pastries
- sfiha dough and filling
