Mana’eesh are simple flatbreads baked like a pizza with any number of toppings. Here’s the one I like, topped with Zaatar and tomatoes. These days you’ll also find them topped with cheese, ground lamb or beef, or even eggs, though zaatar is the classic recipe.
Makes 2 large flatbreads
- Basic dough
- 1 batch
- Between 1/8 and 1/4 cup, to taste
- Tomato (optional)
- 1 medium
- Olive oil
- 1/4 cup
- Make a batch of dough (see the Ajeenah recipe).
- Preheat your oven to 450° F.
- Oil a medium baking pan and spread the dough with your hands evenly. It should be about 1/4 inch thick. If you have too much dough, split it and make two mana’eesh instead of one thick one.
- Finely dice the tomato, taking the seeds and juice out.
- Mix the olive oil, zaatar, and diced tomatoes together in a bowl. It should be more like a paste than a liquid. Add more zaatar or more oil to get it into a spreadable consistency.
- Using a fork, make some indentations in the dough and then spread the thyme, oil, and tomato mixture evenly across it, leaving the outer 1/4 inch clean for the crust.
- Bake for about 12-15 minutes, until the edges are golden brown.