Manakish Dough with Natural Sourdough

Ingredients

• 6 cups white flour, and you can mix 3 cups whole wheat flour with 3 cups white flour
• 2 tablespoons powdered milk
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 1 tablespoon natural sourdough *
• Water as needed for the dough
• 1 teaspoon salt
• Ingredients and method for natural sourdough:
• 3 cups white flour
• 1 1/2 cups water
• 1 tablespoon salt
• 1 tablespoon olive oil
• 1 pitted date or 1 dried fig to feed the bacteria

Method

1. Mix the flour with the salt, then add the rest of the ingredients and mix well.
2. Knead for at least 12 minutes.
   Timers: 12 min
3. When the dough becomes smooth, place it in a deep bowl greased with oil.
4. Shape the dough into balls and let them rise for about 2 hours, or حسب جو المطبخ.
   Timers: 120 min
5. After the dough has risen, divide it into portions and let them rest for 10 minutes.
   Timers: 10 min
6. Preheat the oven and roll out the dough with coarse semolina or white flour.
7. Do not roll or stretch the dough with oil, because it will become hard when baked.
8. Choose the filling you like, such as za'atar, cheese, or kishk, and bake in a hot oven.
9. Leave for 24 hours, then it is ready to use.
   Timers: 1440 min
10. Take a large piece from it and knead it into the dough, but note that it will take longer than instant yeast to activate and rise.
11. It is best to leave it with the dough from evening until the next morning before rolling and baking.
12. Keep any remaining natural sourdough in the refrigerator. It can be stored for up to two weeks.