Mena’eesh is a popular flatbread from the Levantine cuisine, which is from Lebanon, Syria, Palestine, Jordan and Iraq. It is usually topped with za’atar, a mix of spices such as thyme, sumac, sesame seeds and olive oil. It can also be topped with cheese or ground meat. Za’atar is available in the spice section at most major supermarkets.
Mena’eesh came from the Arabic word manqushah, which means carve out, to stamp or decorate. It refers to the indentations made with fingers while flattening the dough for the toppings. Most neighborhoods and towns in Beirut have a small bakery or oven where you can get mena’eesh, as well as other doughy snacks, like spinach pies.
When you walk through the city, the smell of the warm bread and za’atar is intoxicating. The little bakeries are fun places to hang out, where locals come to gossip and socialize while they wait for their food. Traditionally, mena’eesh is a breakfast/brunch food, but is also great after a night out in Beirut served as part of a mezze, a small selection of appetizers, or as a snack with salads and dips.
Mena’eesh Flatbread Recipe
Courtesy of Lulu’s Lebanese Kitchen
1 sachet or 2 t yeast
3 T sugar
1½ C warm water (warm, not hot)
A pinch of salt
3 T olive oil
4¼ C plain flour
Extra virgin olive oil
Za’atar
Add yeast and sugar in a large mixing bowl and pour warm water over it. Allow it to rest for 5 to10 minutes until the yeast starts bubbling. If the yeast doesn’t react, discard it and start another batch. After the yeast is ready, add in salt and olive oil and whisk together.
Cup by cup, begin incorporating the flour, mixing with a wooden spoon or stand mixer. After about 3 cups, the dough will begin to form.
Once the dough is somewhat solid, clean the counter surface thoroughly and dust generously with flour; transfer the dough onto the counter. Add the rest of the flour, while kneading until you get smooth, soft dough that is pliable.
Place the dough in a bowl greased with extra virgin olive oil, rub olive oil all over dough and cover bowl with a damp cloth. Set it aside for 1 to 1½ hours or until it has risen and has doubled in size. Knock down the dough — punch it with your fist — to release all the air that would have collected. Preheat the oven to 400 degrees F.
Divide dough into equal-sized balls. Eight balls make 8, roughly 10-inch flatbreads, but you can make 10 to 12 dough balls if you want more, smaller flatbreads. Place the dough balls on a floured surface, cover and let it rise a second time for another 10 to 15 minutes.
While the dough balls are rising, make your topping by mixing together olive oil and za’atar. Some like it to be lighter on the za’atar, I prefer it to be heavy. Either way, be generous – you’ll likely use close to a cup of EVOO and 3/4 cup of za’atar. I also like to add a pinch of salt. Mix until the za’atar is incorporated into the olive oil and has a thick, soup-like consistency.
Working with one portion of dough at a time, flatten it with the palm of your hand into a disc. On a floured surface, using a floured rolling pin, begin to roll out, flipping and rotating every few rolls.
Once the dough is the size/thickness you like, use your fingers to push small holes on the dough like dimples. Place it on a baking sheet. With a large spoon, add olive oil and za’atar spice mix and rub on the flatbread using the bottom of the spoon to spread the mixture.
Bake for 8 to 10 minutes each, or once you see the base turning slightly brown. Enjoy with your favorite dips and fresh cucumbers, tomatoes, mint and olives.
