This is my favorite manouch recipe, and you'd be surprised you don't need yeast to get a fantastic result!
I landed on this fantastic recipe while I was trying to make one for very simple quiche dough using just a few ingredients I had.. and what a find! I have since used it to also make flatbreads & wrap on the stove top, and quiche, mini pizzas & spinach fatayer in the oven! SO VERSATILE you absolutely have to have it saved in your little ‘recipe book/album’
The manouche turns out just perfect. You can’t believe it’s that close to the foren one, without yeast or a foren oven! Slight crunch on the outside golden bits, and flaky softness on the inside with those cool air pockets. It just smells & tastes so good! Just try to use high-quality flour, it makes a difference.
This recipe makes 6 small-sized manouches. If you are more than 3 people, you'll want to double the recipe!
Bread-making Beginners: the video below is for you!! It has got lots of dough-making 101 tips.. you don’t want to miss it!
Add the flour, salt and olive oil into your mixing bowl and give them a good mix, either by hand, or using a bread hook if using your machine.
Gradually add water until the dough comes together into a soft not-to-sticky ball, then keep the machine running and knead for 3-4 mins until you get a smooth elastic consistency. Shape it into a ball, cover, and let it rest for an hour.
Divide the dough into 6 equal balls, and let them rest again for 10 mins. Meanwhile, prepare your zaatar & olive oil mix.
Roll out the dough balls into thin discs. Heat a flat wide skillet on high, then place the dough on and reduce heat to medium while you spread the topping on. Let it cook for a minute until the bottom is golden and the dough top has cooked through/is dry. Remove and fold your manouche. Cover the ones that are done with a clean kitchen towel while you cook the rest.
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Ingredients
Directions
Add the flour, salt and olive oil into your mixing bowl and give them a good mix, either by hand, or using a bread hook if using your machine.
Gradually add water until the dough comes together into a soft not-to-sticky ball, then keep the machine running and knead for 3-4 mins until you get a smooth elastic consistency. Shape it into a ball, cover, and let it rest for an hour.
Divide the dough into 6 equal balls, and let them rest again for 10 mins. Meanwhile, prepare your zaatar & olive oil mix.
Roll out the dough balls into thin discs. Heat a flat wide skillet on high, then place the dough on and reduce heat to medium while you spread the topping on. Let it cook for a minute until the bottom is golden and the dough top has cooked through/is dry. Remove and fold your manouche. Cover the ones that are done with a clean kitchen towel while you cook the rest.