No-Knead Manakeesh
24 hours 20 minutes
Difficulty:
Easy
Nutritional Values
Calorie
308
Protein
8.88g
Carbohydrate
48g
Fiber
7.75g
Fat
11.31g
Sugar
0.25g
Ingredients
6
For the Dough:
2 cups whole wheat flour (250g)
195-200g room temperature water (water quantity may vary depending on the flour type)
0.25 teaspoon yeast
1 teaspoon salt (5g)
For the Zaatar Mix:
3 tablespoons za’atar
2 tablespoons olive oil
Method
1️. Prepare the Dough:
- In a large bowl, combine the flour, water, yeast, and salt until just mixed. The dough should be loose and sticky.
- Cover the bowl and let the dough rise at room temperature for 4-5 hours. During this period, perform 2-3 sets of stretch and folds by gently pulling the edges of the dough towards the center.
2️. Slow Rise:
- Transfer the dough to a lidded container and place it in the refrigerator for a slow rise. The dough will be ready to bake the following day and can be kept refrigerated for up to 3-4 days.
3️. Shape the Dough:
- When ready to use, remove the dough from the refrigerator, divide it into portions, and shape it into balls using flour as needed. Leave the dough to come to room temperature for an hour before baking.
- Meanwhile, preheat the Panasonic microwave oven using the Conventional Mode at 200°C (392°F).
4️. Roll and Top:
- Roll each portion of dough onto a sheet of baking paper. Spread a generous layer of the za’atar mix evenly over the top.
5️. Bake:
- Transfer the manakeesh (keeping the baking paper) directly onto the metal tray.
- Bake for 15-18 minutes, depending on the thickness of the dough, until golden brown.
