Man'oushe is a middle eastern street food popular in Lebanon, Syria, Israel, and in Palestinian communities and markets. It's a delightful flat bread topped with za'atar, a popular spice mix. Though now it is commonly a thyme and marjoram mix, traditionally the herb in za'atar was hyssop.  YOu can tell the difference when looking at a blend, the version with hyssop will be a brighter, more vibrant, green and have the texture of loam. Both are delicious, and very similar. From there the mix contains sesame seeds ans sumac, which gives it a nice lemony zing.

1 1/2 c. flour
1 tsp. sugar
1 tsp. salt
1 tsp. yeast
1/3 c. water
2 Tbsp olive oil
1 tsp. dough enhancer (optional)

1/3 c. za'atar
1/3 c. olive oil

In a food processor combine the flour, sugar, salt, yeast, and dough enhancer. Pulse until combined. While the food processor is running drizzle in half the water, and 2 tablespoons olive oil, and then the remaining water. 

Allow the food processor to run for an additional 4 minutes. Check for moisture and how soft it is. If it's really dry drizzle in more oil, a teaspoon at a time, until it's soft. If it's too wet do the same thing with flour, a tablespoon at a time. 

Break the dough in to 3 separate balls and place in a plastic bag. Squeeze out all the air and seal. Allow to sit on the counter for 2 hours. 

Preheat the oven to 425, preferably with a pizza stone. 

Combine the 1/3 a cup of olive oil and 1/3 c. za'atar. Roll each ball of dough fairly thin. Spread with a third of the herb and oil mixture and place on the pizza stone. 

Bake 10 - 12 minutes or until the bread is golden on the bottom and the olive oil mixture looks dry around the edges on top. The center should still look oily, it will settle as it cools slightly. 

Enjoy as is or with a chopped salad.


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