Sourdough Mannaeesh Recipes

Steps:

• Measure starter into large mixing bowl.
• Add salt and sugar to the warm water and stir briefly to dissolve.
• Add this mixture to the starter and mix well.
• Add flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
• Turn onto a floured surface and knead in remaining flour until dough is satiny.
• Divide into 10 equal balls.
• Roll the balls into flat rounds about 1/4 inch thick.
• Proof the rounds, covered, at 85 degrees F for 1 to 2 hours.
• Mix the olive oil, thyme, marjoram, and sesame seeds together and spread some on the surface of each round.
• Preheat the oven and the baking sheet to 450 degrees F and using a large spatula, slide the rounds onto the heated baking sheet one at a time.
• Bake for 5 to 10 minutes, until the rounds puff up suddenly, forming a central cavity.
• Cool on wire racks.
• NOTE: This recipe can be halved and made in the bread machine on the dough cycle.
• Shape and bake as above.

Steps:

• First, make the salad. Add the tomato, cucumber, mint and olives to a large bowl, drizzle over a little balsamic vinegar and some extra virgin olive oil, then mix to combine. Season to taste.
• Stir the crushed garlic into the yogurt and mix thoroughly, then season and set aside.
• To make the dressing, put the oregano, thyme, olive oil and garlic in a jug and blend with a stick blender. Add the lemon juice, sumac, sesame seeds and some seasoning, and stir well.
• Spread one side of each flatbread with 2 heaped tbsp of the za'atar dressing, then top each with a quarter of the feta.
• Fold the flatbreads in half or roll up and lightly fry each on both sides in a dry griddle pan over a medium heat until lightly toasted and golden. Keep warm on a low heat in the oven while you fry the others.
• Serve with a pile of the Turkish salad, garnished with a dollop of garlic yogurt.