1415. Dressed Zaatar Manakeesh

I made zaatar manakeesh years ago on this platform and it apparently ruffled a lot of feathers all because there was an egg in the dough. Well, it worked beautifully, yielding great results, which is why I shared in the first place. So here I am this many years later with a more authentic recipe to placate the critics.
The omission of egg in the dough makes for a puffier and softer outcome, in other words, less crisp. Which is totally fine because sometimes you want a soft manakeesh to sink your teeth into. Now to make them extra, they are dressed with some finely chopped vegetables and herbs before serving.



Ingredients:

For the dough:
1 tsp yeast
1 tsp sugar
1/2 cup warm water
2 cups flour
1 tsp salt
1/4 cup olive oil
1/4 cup milk

For the zaatar:
1 cup zaatar
1/2 cup olive oil

For the dressing:
1 cup lebne
1 tomato
1 cucumber
1/2 green pepper
fresh mint



Method:

Wake the yeast from its sleep by whisking it together with the sugar and water. Set aside to activate.
Put all the dough ingredients in a food processor bowl and knead until a dough ball is formed, then knead 5 minutes more. Put in an oiled bowl and set aside to double in size for 1-2 hours.
To make the zaatar, simply mix the zaatar and the olive oil well together.
To make the dressing, finely chop the vegetables and fresh mint and set aside.
When the dough is ready, divide dough into 18 balls. Roll each ball into a circle about 10cm in diameter. It will be a bit short of 1cm thick. Smear a heaping teaspoon of zaatar over the surface of each disk of dough. Bake in preheated 400F oven for 10 minutes.
Let cool slightly before topping with the lebne and finely chopped vegetables.

صحة و عافية