ZA’ATAR MAN’OUCHE

Za’atar Man’ouche (Lebanese breakfast pita) is another recipe from the cookbook Saffron in the Souks. It’s ridiculously easy to make and tastes delicious. Another keeper from this cookbook and I can’t sing its praises enough. The za’atar man’ouche recipe in the cookbook makes 8 pieces. As it was just the two of us, I halved it and it worked perfectly. (This is reflected in the recipe.)

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Za'atar Man'ouche - Lebanese Breakfast Bread

Ingredients

The Bread

• 1 1/2 | 3 cups all purpose flour extra for dusting
• 1/2 | 1 packet fast-action yeast 2.25 teaspoon per packet
• 1 | 2 teaspoons salt
• 1/2 | 1 teaspoon sugar
• 1 | 2 tablespoons sugar
• 1/2+ | 1 to 1 1/4 cups water

The Topping

• 4 | 8 tablespoons olive oil
• 2 | 4 tablespoons za'atar
• 2-3 ounces feta cheese*
• handful mint leaves
• pinch of salt

Instructions

• Add the flour, yeast, salt, and sugar to a mixing bowl and mix well.**
• Make a well in the center and pour in the oil and most of the water. Mix together until the dough forms (add more water if the dough is too dry). **
• Knead for 6-7 minutes until smooth.**
• Place into an oiled mixing bowl, cover, and leave to rest for 1 hour, in a cool dark spot.
• Divide the dough into 4 | 8 portions. Flatten a portion, sprinkle with flour, and roll into an 8-inch circle.
• Mix the topping ingredients together.
• Heat a non-stick fryingpan over medium high heat and add a circle of dough. Brush liberaly with the za-atar oil. Turn down the heat to medium-low and cook the dough for 2 to 2 1/2 minutes until the bottom is lightly charred and the top is cooked. >>>WATCH THE HEAT CAREFULLY!<<< You will need to constantly adjust.
• Remove from the pan and garnish with feta and the mint leaves and serve immediately.

Notes

* I love feta cheese, but the husband does not, so the amount of the feta cheese is totally dependent on how much you want.

** I put the ingredients into a stand mixer, add the oil and water, and mix by hand until the dough is roughly formed. I then set it on low, using the dough hook, for 6-7 minutes, occasionally stopping if the dough needs some help grabbing all the flour. 

I had a couple of rounds leftover and reheated them by popping them into a toaster oven for just a couple of minutes.