Sourdough Mannaeesh
Elevate your flatbread game with this irresistible Sourdough Mannaeesh recipe, a Middle Eastern-inspired delight featuring the rich tang of sourdough and the bold, herbaceous flavors of za’atar. Crafted with an active sourdough starter, a blend of all-purpose and whole wheat flours, and a touch of olive oil, this recipe creates a fluffy yet chewy base that’s perfect for carrying the savory za'atar topping. Patience is key as the long fermentation process develops complex flavors and an airy texture, while simple techniques like stretch-and-fold ensure a tender crumb. Each round is topped with a fragrant za’atar and olive oil paste before baking to perfection, resulting in golden, crisp edges and a warm, aromatic centerpiece for your table. Serve these delightful flatbreads as an appetizer, snack, or alongside your favorite mezze spread for a truly authentic experience.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 250 grams All-purpose flour
- 50 grams Whole wheat flour
- 200 milliliters Water
- 5 grams Salt
- 40 milliliters Olive oil
- 30 grams Za'atar spice blend
Instructions
In a large mixing bowl, combine the active sourdough starter with the water and mix until the starter is fully dissolved.
Add the all-purpose flour, whole wheat flour, and salt to the bowl. Mix with a wooden spoon or your hands until a rough dough forms.
Cover the bowl with a damp towel and let the dough rest for 30 minutes (autolyse).
After resting, perform 4 rounds of stretch and fold at 30-minute intervals, covering the dough in between. This strengthens the gluten structure.
Once the stretch and folds are complete, cover the dough and let it ferment at room temperature for 6-8 hours or until it doubles in size.
Lightly flour your work surface, then turn the dough out onto it. Divide the dough into 4 equal pieces and gently shape each piece into a ball.
Cover the dough balls and let them rest for 30 minutes to relax the gluten.
Preheat your oven to 250°C (482°F) and place a baking stone or an inverted baking sheet inside to heat up.
Flatten each dough ball into a round disc about 1 cm thick by gently pressing with your fingers or a rolling pin.
In a small bowl, mix the za'atar spice blend with 20 milliliters of olive oil to form a paste.
Spread the za'atar paste evenly over each dough round, leaving a small border around the edges.
Carefully transfer the dough rounds onto the preheated baking stone or sheet in the oven and bake for 8-12 minutes, or until the edges are golden and the crust is lightly crisped.
Remove the Mannaeesh from the oven and brush the edges with the remaining olive oil for an extra sheen and flavor.
Let cool slightly, then serve warm. These are perfect as a snack, appetizer, or side dish!
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2011 mg | 87% | |
| Total Carbohydrate | 251.0 g | 91% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 0.8 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 675 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
