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.
This recipe is excerpted from Simply Great Breads.
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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