Yield: Makes 2 large or 6 small flatbreads
This daily bread of the Eastern Mediterranean is an olive oil-rich flatbread, most often topped with za’atar, a mixture of dried thyme, sesame seeds, and sumac. Fermenting the dough overnight in the refrigerator fives the dough a tangy flavor, although if you are in a hurry you can let it rise at room temperature (this should take just an hour or two) and bake the breads right away.
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Make Ahead Tips
Mana’eesh are best eaten on the day they are baked. For longer storage, freeze in a zipper-lock plastic bag for up to 1 month. To defrost, place on the countertop for 15 to 30 minutes, and reheat in the oven at 350°F for 5 minutes before serving.
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