Sourdough manaeesh…

Oh. Yes. Sourdough manaeesh. Heavenly 💚

Manaeesh are Middle Eastern flat breads, often found sold as wonderfully aromatic street foods, slathered in a mix of za’atar and olive oil, sometimes with added cheese, then baked.

I used some of my master recipe dough made with strong white bread flour after the overnight prove to make these.

I turned the dough out onto the counter, portioned some out, rolled it into balls then pulled it out to flat ovals.

I then placed them onto a baking tray, slathered with za’atar mixed with olive oil, and some with added cheese, and baked at 200C until ready, around 20 minutes from memory.

Note: I poured some za’atar into a small bowl and added enough olive oil to make it a little sloppy and easy enough to spoon over the dough before baking.

Eaten whilst warm and fabulous!

Absolute perfection, if I say so myself 😄😄

Za’atar is a savoury aromatic spice mix which include thyme, sumac, sesame seeds and salt. It is often made with added oregano and marjoram too. I love it, I add it to many many of my meals, soups, salads, vegetables, eggs, all and everything.

Cheese and zaatar filled sourdough rolls…

How good does that look?? Well, I can tell you, it tasted as good as it looks!!

This is a cheese and zaatar filled sourdough roll. And it was SOOOOOO tasty!

This one was made with just the addition of zaatar….equally tasty!

If zaatar is new to you, it’s an aromatic spice blend combining toasted sesame seeds, dried thyme, sometimes dried marjoram, and sumac. It tastes and smells amazing! Typically it is mixed with olive oil and placed at the table to dip bread into. Other uses are to top breads and cook them like little pizzas, or sprinkle it over salads or roasted vegetables.

I had made some dough using my master recipe and process and it had proved overnight and I wanted to play with it and try some different shaping and filling, so this was one of the outcomes. I filled some with cheese, I used Red Leicester cheese, I filled some with just zaatar and some with both, and I rolled others in the spice mix.

I also played around with the shapes, rolling some like croissants, some like Swiss rolls, some as blobs!

I then baked them from cold just as I would my sourdough rolls for 25 mins.

To see exactly what I did, check out the video I made of the process on YouTube

So if you fancy playing around with your dough and creating new shapes and fillings, let this be your inspiration!