Recipe by Donna M.
Mannaeesh is a Middle Eastern favorite. It is lightly leavened to produce a soft bread that puffs and forms a hollowed pouch into which all sorts of yummy things may be stuffed. This is fun to bake and fun to eat. From "World Sourdoughs From Antiquity" by Ed Wood.
Top Review by Bonnie G #2
Made this using my San Francisco starter and as with all of your recipes was thrilled with the results. I followed your recipe exactly, right down to the timing and had no problems, the breads popped up as you said and had a nice pocket inside. The texture was right on, and the flavors, while I'm sure depends on your starter, mine had that tangy sourdough flavor, and the spices on top just seemed to be a perfect compliment. Donna M. Don't know if you still are around this site, but have to tell you, this one is a winner.
- 4 cups proofed sourdough starter
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup water (75 to 85 deg. F)
- 5 cups white bread flour
- 5 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon marjoram
- 3 tablespoons sesame seeds
Directions See How It's Made
- 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.