Man'oushe with Za'atar Oil, Tomatoes, and Cucumber
A delicious Middle Eastern flatbread topped with aromatic za'atar oil and fresh vegetables. This traditional Lebanese street food features a soft, chewy bread base drizzled with herb-infused oil and garnished with crisp cucumber, sweet tomatoes, and fresh mint.
Ingredients
- •1 tablespoon sugar
- •1½ teaspoons active dry yeast
- •2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt
- •3¼ cups bread flour
- •2 tablespoons vegetable oil
- •¼ cup zaatar
- •¼ cup bread flour
- •¼ whole English hothouse cucumber
- •½ cup grape tomatoes
- •¼ cup mint leaves
- •1 tablespoon fresh lemon juice
- •1 teaspoon Kosher salt
- •¼ teaspoon freshly ground pepper
Cooking Instructions
- 1.
Whisk sugar, yeast, and 1/2 cup warm water (105°-110°) in a medium bowl until yeast is dissolved. Let sit until foamy, 5-10 minutes.
10 min
- 2.
Meanwhile, whisk salt and 3 1/4 cups flour in a large bowl. Make a well in the center and pour in yeast mixture, 2 Tbsp. oil, and 3/4 cup warm water. Stir with a wooden spoon from the center out to gradually incorporate dry ingredients until you have a rough, shaggy dough.
5 min
- 3.
Turn out onto a work surface and knead lightly to bring together into a single mass. Continue kneading, adding flour as needed if sticky, until dough is smooth, supple, firm, and elastic, about 5 minutes. Place in an oiled bowl; turn to coat. Cover with plastic wrap and let sit in a warm spot until doubled in size, 1 1/4-1 3/4 hours.
105 min
- 4.
Place a rack in lower third of oven and set a pizza stone or upside-down rimmed baking sheet on rack (use two sheets side by side if you can fit them); preheat to 500° or highest setting. Stir za'atar and 1/3 cup oil in a small bowl; set aside.
15 min
- 5.
Turn out dough onto a lightly floured surface and divide into 4 pieces. Form into smooth balls, dust lightly with flour, and cover. Let sit until relaxed, 10-15 minutes.
15 min
- 6.
Working with 1 piece at a time, roll balls into 1/4"-thick rounds and flour both sides. Stack rounds, separating with plastic wrap, as you go. Transfer a round to a generously floured pizza peel or an upside-down baking sheet (not the one that's in the oven) and brush one-quarter of za'atar oil all over the surface. Carefully slide dough onto pizza stone and bake until flatbread is puffed in spots and edges are golden brown, 4-5 minutes, depending on oven temperature. Transfer man'oushe to a wire rack; let cool slightly. Repeat with remaining rounds of dough.
20 min
- 7.
Toss cucumber, tomatoes, mint, and lemon juice in a medium bowl. Season with salt and pepper and drizzle lightly with oil. Spoon over warm man'oushe.
5 min
