by Heather Harris Brady
Man’oushe is a Lebanese flatbread, spread with olive oil and the spice blend za’atar then cooked quickly on a stone or clay. Not that there’s anything wrong with pulling some pita bread out of a bag to have with your hummus or baba ghanoush, but there’s no comparison once you’ve had this beauty right off the heat. So find an excuse to have cocktails in the kitchen or around the grill while you slide these off the stone and onto the serving plate. It will smell wonderful, taste even better and you’ll feel like you’re giving Ina Garten a run for her money this summer.
It’s best to have a pizza stone or clay tile for this. Za’atar is available from most ethnic groceries, or online. Here’s an example. Start the dough about an hour before you’re ready to serve, and put the stone on to heat 20 minutes before cooking.
Man’oushe, Makes about eight 8″ flatbreads
- 1 c. water
- 1 c. milk
- 1/4 c. granulated sugar
- 1 pkg. quick-rise yeast
- 2 T. olive oil
- 4 c. unbleached all-purpose flour
- 1/2 c. olive oil
- 1 c. za’tar
Warm the water and milk together to lukewarm. Add the sugar, yeast and olive oil.
Then stir in the flour.
Let rise until doubled and then knead smooth for two-three minutes. Put your baking stone on to heat. I set my oven at convection roast 450, but you could do this on the grill as well.
Divide the dough into eight portions and roll out to 1/8″ thick. Give it a good drizzle of olive oil, and then brush the oil all over the top.
Douse it with the spices.
Sprinkle the stone with some semolina and slide on the first bread.
Bake for about seven-eight minutes, until bubbly and well-browned.
The bread tears easily and is perfect for sharing.
But I ate a whole one by myself, right out of the oven. And I’m not sorry.
Stored in plastic wrap these are still okay the next day if you reheat them in the oven (400 for five minutes). Don’t microwave, it makes them soggy.