Crispy on the outside, slightly chewy on the inside, and topped with za’atar in olive oil, tomatoes l, mint and Akawi cheese.
For the man'ouche dough:
▢ 2 1/2 cups unbleached all-purpose flour
▢ 1 cup cake flour
▢ 2 teaspoons kosher salt
▢ 1 1/4 cups cups lukewarm water (90-100 degrees)
▢ 1 teaspoon active dry yeast
▢ 1 tablespoon sugar
▢ 1 tablespoon neutral oil, such as canola
▢ 1/2 cup za’atar
▢ 1/2 cup extra virgin olive oil
Proof the yeast in a small bowl. Mix the yeast and sugar together, then slowly add ¼ cup of the lukewarm water while whisking to combine. Set aside for about 10 minutes until the yeast is foamy. Don’t stir or it won’t work, also make sure your water is not to warm or you will kill the yeast.
Add the yeast mixture and the tablespoon of oil to the flour mixture. Mixing with a food processor running, slowly pour in the remaining cup of warm water. Mix until combined and knead, if by hand, for 10 minutes until the dough is soft and elastic. If using the processor, run for a full minute after the water is added. The dough will form a ball and turn in the bowl as the machine runs. If it looks like a crumble you might have to add more water, if it’s too doughy add more flour, do t be afraid but do proceed slowly. I personally have to add three tbs of water as I use an organic white bread flour.
Set the dough to rise by placing the dough in a bowl. Cover the bowl with plastic wrap and then a kitchen towel and place in a warm spot until doubled in size, 1½-2 hours.
Knock the dough out, ie punch it a few times to stretch the proteins, this gives you your chewy dough.
Roll into a log and chop into balls. Freeze it and use as needed. I like to defrost about four before to get another rise out of the dough.
From this point on treat like a pizza dough.
I spread the Za’atar oil on the bread quite heavily to keep the bread moist.
Za’atar
1 tablespoon roasted sesame seeds
1/4 cup ground sumac
2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried oregano
1 teaspoon coarse salt
Toast the sesame in a dry pan until fragrant then combine all the ingredients in a blender or pestle and mortar.
Mix with high quality EVOO at 3 parts herb to five parts oil.
by mrchaddy