Manoushi Bread with Malouf's Za'atar
Ingredients:
355g good quality all purpose flour or preferably Italian '00' flour
1 tsp dried yeast
½ tsp salt
¾ tsp sugar
175-200ml warm water
1 tbsp Extra Virgin Olive Oil
Topping:
3 tbsp Malouf’s Cumin Za’atar or Malouf's Jordanian Za'atar
100ml Extra Virgin Olive Oil
¼ tspn rock or sea salt
Method:
Sift the flour into a large mixing bowl and add the yeast and salt. Dissolve the sugar in the warm water and dribble it into the dry ingredients until they absorb enough to make a sticky dough. How much water is required will entirely depend upon the flour. Mix in the olive oil and use your hands to knead the dough until it is smooth and silky. Approx 10 minutes. Lightly oil the ball of dough and put it into a bowl. Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size.
Knock the air out of the dough, then tip it out onto a floured work surface. Cut the dough into 12 portions, then lightly flour each one and put them on a tray covered for another 10 minutes. Preheat the oven to the highest temperature.
Combine the Za’atar and the second portion (100ml) of Extra Virgin Olive Oil and salt, stir until well mixed. When ready to cook, roll each portion of the dough out to a 15cm circle and spread with the topping of Za’atar and Extra Virgin OIive Oil.
Bake in the oven for 3 minutes (preferably on a hot stone or pizza stone) or until light brown.
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Greg Malouf Jordanian Za'atar 55g
Greg Malouf Cumin Za'atar 55g
