MANA'EESH OR FATAYER BI ZAATAR

Mana'eesh or Fatayer bi Zaatar image

These very thin, soft breads, which you can roll up, are like Bedouin skillet breads. They work very well for me in a skillet, and I finish them under a broiler, but you can also bake them. For the topping, you can buy ready-made zaatar mixtures, which contain thyme and the tangy spice sumac, in Middle Eastern stores. You need only add olive oil. But it is easy enough to make your own zaatar mix at home. My favorite is simply thyme and sesame seeds with salt and olive oil. The quantities here make for a richer than usual topping. Serve the breads for breakfast, with labneh (see page 112), as a snack with a salad, or as an appetizer, cut into wedges.

Yield about 18 5-inch breads

Number Of Ingredients 6

Ingredients

1/2 recipe Arab bread dough (page 395)
1/2 cup dried thyme
1/2 cup sesame seeds
3 tablespoons powdered sumac (optional)
3/4 cup extra-virgin olive oil
Salt to taste

Steps:

Follow the instructions for making the bread dough.
Mix the topping ingredients into an oily paste.
After you have punched the dough down, divide into 3 or 4 balls and roll out one ball at a time, wrapping the remaining ones in plastic wrap. Roll out on a floured surface, with a floured rolling pin, to about 1/4 inch thickness. Cut into 2 1/2-inch rounds with a pastry cutter. Pick up the scraps, roll into balls, and flatten again to make more rounds. Now roll out each round as thinly as possible (the dough is very elastic and springs back), lifting it up, dusting the surface with flour, and turning the round over so that the dough does not stick. Then pull and stretch the dough with your hands until it is paper-thin and about 5-6 inches in diameter.
Preheat the broiler. Lightly oil a skillet and place it over high heat. Taking one round of dough at a time, spread about 1 1/2 tablespoons of zaatar paste over its surface with your hand. When the skillet is very hot, turn the heat down as low as possible; then gently pick up the dough and lower it in. Cook for 2 minutes over low heat in the skillet, then put under the broiler (about 3 inches from the heat) for about 1 minute, until the top is browned. Continue with the remaining rounds of dough and zaatar paste, rubbing the skillet with an oiled paper towel between rounds.
Alternatively, if you want to bake the breads, place on lightly greased baking sheets, spread the paste over each round, and bake in a preheated 450°F oven for 5-10 minutes, or until lightly browned.
Place in plastic bags (with toppings facing each other) to keep them soft. They keep for several days and also freeze well.
Serve hot or warm.
For a hot chili bread, instead of zaatar use as a topping 1/2 cup olive oil mixed with 4 tablespoons dried chili flakes.
For chickpea breads, fatayer bi hummus, a Lebanese Lenten specialty, press into the dough a handful of cooked chickpeas before baking. Omit the topping.