Recipe: Reem Assil’s legendary mana’eesh

This is it. The herby za’atar flatbread that persuaded Reem Assil to stop her career as a local community organizer all these many years back and open an Arab street corner bakery in Oakland. That spot of Reem’s California now features as a commissary kitchen area for the chef-restaurateur’s wholesale accounts. But you are going to uncover all of Assil’s sweet and savory Arab breads, which includes mana’eesh (singular, mana’oushe) at the Reem’s in San Francisco.

This recipe is featured in Assil’s very-predicted new cookbook, “Arabiyya: Recipes from the Everyday living of an Arab in Diaspora” (Ten Speed Press, $35), which will publish on April 19.

Mana’eesh, or Herby Za’atar Flatbreads

Helps make eight 10-inch flatbreads


1 recipe Fundamental Yeasted Dough (see below)

All-intent flour for dusting the dough

Semolina flour for dusting the pan

¾ cup za’atar

¾ cup more-virgin olive oil


Divide the geared up risen dough into 8 items. Form the items into rounds, address with a dry dish towel (or brush the dough with a bit of oil and protect gently with plastic wrap) and let relaxation for 30 minutes. If you are not baking ideal away, you can also condition the dough and established it aside in the fridge right up until you are prepared to bake.

When you are all set to bake, heat the oven to 500 degrees. Set up the oven racks on the higher and decreased thirds of the oven if you are making use of a baking stone, remove the decrease rack from the oven, location the pizza stone on the oven flooring and preheat the oven for at minimum 45 minutes.

Location the dough rounds on a frivolously floured perform surface area, sprinkle them with flour and pat each and every spherical into a 4-inch disk. Operating your way close to the rim of each and every disk, use your thumb and index finger to pinch the edges and extend out the dough. (If the dough is resistant, enable the spherical to relaxation, lined with plastic wrap or a dish towel, for yet another 5 to 10 minutes.) At the time you have pinched all around the complete circle, sprinkle with a light dusting of flour. Carry on the procedure for the remaining disks.

Utilizing a rolling pin, roll out each individual spherical — up and then down as soon as, shift a quarter turn and repeat the process, dusting with flour as essential — till you have a 10-inch disk. Keep on the course of action for the remaining disks. If area is restricted, stagger your disks on major of every other and dust with an sufficient volume of flour. Permit the disks relaxation for yet another 5 minutes.

Make the za’atar-oil mixture: In a modest bowl, incorporate the za’atar and oil, progressively whisking or stirring till it is the texture of a viscous pesto.

Sprinkle a slim layer of semolina flour around an inverted sheet tray and spot a single disk on it. Spoon about 2 tablespoons (1 ounce) of the za’atar-oil topping on to the dough and use the again of the spoon to spread it practically to the edges, leaving about a 1/8-inch rim.

Location the sheet tray on the higher rack and bake for 2 minutes, right until bubbles begin to form and the bread commences to develop a crust. Eliminate the sheet tray from the oven and, with tongs (or your fingers if you dare!), transfer the par-baked flatbread directly onto the bottom rack or on to the stone and bake right until the edges and the crust are brown about 3 minutes far more. Repeat the course of action with the remaining rounds. Appreciate it sliced like a pizza or rolled up.

Notice: If you’re experience courageous and have a dough peel, you can also prepare dinner the flatbread instantly on the baking stone for about 5 to 7 minutes or until the edges and bottom of the dough are spotted and golden.

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