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Managish
Jordanian herbed flatbread
1 TBS sugar
1 C warm water
2 tsp. active dry yeast
3 C all-purpose flour
1 tsp. salt
4 TBS Za'atar spice blend
2 TBS olive oil
1/2 tsp. lemon juice
In a small bowl, dissolve honey in warm water. Sprinkle yeast over water; stir until dissolved. Allow the yeast mixture stand for about five minutes, or until a layer of foam forms on surface. In a large bowl, combine flour and salt. Make a well in the center of flour mixture; pour in yeast mixture. Stir flour into moist ingredients until well mixed. (Add more water if mixture appears too dry). On a lightly floured surface, knead dough for snout fifteen minutes, or until dough is smooth and elastic. Shape dough into a ball and place in a well-oiled bowl. Cover with a moist towel and allow to rise in a warm place until double in bulk (about 1-1/2 hours).
In a small bowl, combine Za'atar with the olive oil and lemon juice. Roll out six equal circles of dough. Pour the Za'atar mixture equally on the dough circles; smooth over surface with a pastry brush or with the flat-side of a table knife. Heat oven to 500-degrees F. Place flatbreads on cooking rack or pizza pans; bake for about eight to ten minutes, or until dough is fully cooked. Serve warm.
Similar recipes:
Canjeero (Djiboutian flatbread)
Khubz (Bahraini pita bread)
Kimaje (Saudi Arabian flatbread)
Muufo Baraawe (Somali Flatbread)
Taita (Eritrean Flatbread)
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