Basic manoushe dough

Makes 6 manoushe bases.

Calories: 341kcal

Carbs: 62g

Fat: 6g

Protein: 9g

A staple on the Lebanese table, crispy on the outside, light and fluffy on the inside- this dough recipe works every time

INGREDIENTS

INSTRUCTIONS

In a small, non-metallic bowl, add sugar, yeast, and ½ cup warm water. Mix well until dissolved. Allow to sit for 5-10 minutes until yeast activates and the mixture becomes foamy.
Meanwhile, in a large bowl, whisk 500g flour, salt and olive oil. Make a well in the centre and pour in yeast mixture, and the remaining water.
Gradually mix the ingredients until you have a rough dough.
Dust your surface with flour, and turn out the dough.
Gently knead the dough until it becomes soft and springy (about 5 minutes)

If the consistency is too sticky, add a touch more flour. If the consistency is too dry, add a touch more water.

Place the dough in a lightly greased, large bowl. Cover with a warm, damp tea towel & allow to rise for 1/2 and hour to 1 hour max.
The dough will have doubled in size.
Lightly dust the table with flour & knead the dough slightly. Divide into six equal balls.
Cover the balls with a tea towel until ready to use.
Use your fingers, or a well floured rolling pin to flatten each ball into a flat, round bread, around 5mm thick.
Place the dough on a flat baking tray, lined with baking paper.
Add any flavours you desire, see Fig cheese and thyme manoushe, Kishisk and walnut manoushe or Olive spread and labne jewel manoushe.
Bake for 4-5 minutes at 200 degrees Celsius (gas mark 7) until a the dough takes on a golden shade.