์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Manakish Za'atar
Authentic Lebanese za'atar flatbread, a beloved street food breakfast. A soft, slightly chewy dough is generously topped with a fragrant paste of za'atar spice blend and olive oil, then baked until golden and puffed. Simple, delicious, and deeply satisfying.
๐ง ์ฌ๋ฃ
- 500 g All-purpose flour(Plus extra for dusting)
- 1 tbsp Active dry yeast(Ensure yeast is fresh for optimal rising)
- 100 g Za'atar spice blend(High-quality za'atar is key; look for a vibrant green color.)
- 120 ml Extra virgin olive oil(Divided: some for dough, most for topping)
- 1 tsp Granulated sugar(To feed the yeast)
- 300 ml Lukewarm water(Approximately 40-45ยฐC (105-115ยฐF). Adjust as needed for dough consistency.)
- 1 tsp Salt(Enhances flavor and dough structure)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Activate the yeast: In a small bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.
โฑ๏ธ 10 minutes - 2
Make the dough: In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and about 2 tablespoons (30ml) of the olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
โฑ๏ธ 10 minutes - 3
Knead the dough: Knead the dough for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. If it's too sticky, add a little more flour, a tablespoon at a time. If it's too dry, add a teaspoon of water.
โฑ๏ธ 10 minutes - 4
First rise: Lightly grease the mixing bowl with a little olive oil. Place the kneaded dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
โฑ๏ธ 1 hour 30 minutes - 5
Prepare the za'atar topping: While the dough is rising, in a medium bowl, combine the za'atar spice blend with the remaining olive oil (about 90ml). Stir until a thick, spreadable paste forms. Add a pinch of salt if desired.
โฑ๏ธ 5 minutes - 6
Shape the manakish: Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal portions. Roll each portion into a ball. Flatten each ball into a round disc, about 15-20 cm (6-8 inches) in diameter and about 0.5 cm (1/4 inch) thick. You can use a rolling pin or your hands.
โฑ๏ธ 15 minutes - 7
Top the manakish: Place the rolled-out dough rounds on baking sheets lined with parchment paper (or directly onto a pizza stone if using). Spread a generous layer of the za'atar mixture evenly over each dough round, leaving a small border around the edge. Press down gently with the back of a spoon.
โฑ๏ธ 5 minutes - 8
Bake: Preheat your oven to 220ยฐC (425ยฐF). Bake the manakish for 10-12 minutes, or until the edges are puffed up, lightly golden brown, and the za'atar topping is fragrant and slightly toasted. The center should be cooked through.
โฑ๏ธ 10-12 minutes - 9
Serve: Remove the manakish from the oven and serve immediately while hot and fresh. They are best enjoyed straight from the oven.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an even more authentic flavor, use freshly ground za'atar if possible.
- โDon't skimp on the olive oil for the topping; it helps create a rich flavor and prevents the za'atar from burning too quickly.
- โIf you don't have a baking sheet, you can bake these directly on a preheated pizza stone or baking steel for a crispier crust.
- โThe dough can be made ahead and refrigerated for up to 24 hours. Let it come to room temperature before shaping.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add crumbled feta or akkawi cheese over the za'atar mixture before baking.
- For a meat version (Manakish bi Lahme), mix the za'atar paste with finely ground lamb or beef, onions, and spices before topping the dough.