Nonetheless, if you want to try it with these optional ingredients, I would add 1 large finely chopped bell pepper and finely chopped chilies according to your heat preference. However, since I wanted to showcase the classic recipe, I omitted those additional ingredients in this post. Ingredients For the dough 500g (1.1lbs) plain flour tbsp yeast tsp sugar tsp salt 75ml (2oz) plain yoghurt 250ml (9oz) water, depending on the flour 2 tbsp olive oil tbsp chia seeds For. I love it with bell peppers and the extra kick that chili peppers add to it. Some people like to add bell peppers (red or green) and hot chili peppers. In fact, this time around I threw in a ton of cherry tomatoes, just because I have so many from my garden that I need to use up! I typically use cluster tomatoes, however, you can use whatever you prefer or have on hand. The veggie topping consists of finely chopped tomatoes and onions, oil, salt and sumac. This particular vegetable variety, which consists of mostly onions and tomatoes, is mainly prevalent in Southern Lebanon, where my family comes from. The dough is very similar to a pizza dough. I make the flatbread using the same dough as my za’atar and cheese manakeesh recipe. They are eaten hot with fresh vegetables and often labneh on the side. Make your own flatbreads with just 2 ingredients, then top your crispy base with topped with tender shredded lamb and vibrant veggies. It is very easy to make, requiring just a minute or two of kneading. Manakeesh are baked in a specialty brick oven for a few minutes. How to make Flatbread with NO yeast This flatbread recipe is made with no yeast. Almost every bakery in Lebanon sells Manakeesh very early in the morning, as they are a very popular breakfast food.
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