03 Nov

Prepared by : Wogood El Fowey -  Drama Teacher

Duration of Preparation: 2 hours



1 ¼ cups water(300 mL), warm
¼ oz active dry yeast(10 g), 1 packet
1 ½ teaspoons sugar
3 ½ cups all-purpose flour(435 g)
2 tablespoons salt
¼ cup extra virgin olive oil(60 mL)


Za’atar (Thyme)
Olive Oil


In a small mixing bowl, whisk the warm water, yeast, and sugar together
Place in a warm place for 10 minutes, or until yeast is foamy
In a large mixing bowl, whisk together the flour and salt
Make a well in the center of the dry ingredients and add the yeast mixture and olive oil
Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir
Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes
Add small amounts of flour as necessary to prevent sticking
Transfer the dough to a large bowl coated with olive oil Cover with a towel and let rise in a warm dark place for 1 hour, until the dough has doubled in size
Once the dough has doubled in size, remove the towel and punch the dough down
Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball
Place the formed balls onto a baking sheet and rest, covered, for 15 minutes
To shape the individual Mana’eesh, press out the dough balls onto a lightly floured surface
Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch (23-25 cm) round
Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes
Carefully transfer a stretched Mana’eesh round onto the hot pan
Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots
Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry
Remove the dough to rest on a wire rack and repeat with remaining dough
To finish the Mana’eesh, top each crust with Olive oil and Z’aatar (Thyme)
Transfer to the oven and broil for 7 or 8 minutes, until the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary
Finish each Mana’eesh with a sprinkle of salt and sesame


You can replace the Thyme with ( Cheese, Eggs, Meet, Chicken or Tomatoes).