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Man’oushe is a Lebanese flatbread, or “pie,” that is ubiquitous on every table for breakfast—and maybe even lunch or dinner. Perfect for scooping up dips and swiping up sauces, this easy flatbread recipe, slathered with za’atar and olive oil, is a must-have recipe for any Middle Eastern-inspired meal.
With the devastation of the explosion in Beirut and the destruction of crucial grain bins (bread is life in Lebanon—and beyond), I wanted to share a recipe for this cherished national pie to pay tribute to and honor a country touched by so many shattering and life-changing events as of late.
There are many variations for this floufy, poufy flatbread, but I like to start simple with a copious dusting of za’atar and drizzle of olive oil. It’s a universal accompaniment to dinner, as za’atar is a classic spice in Levantine cuisine and is a great complement to many meals. It’s as simple as making a yeast dough, letting it rest, rolling it into whatever organic shape it decides to take, and baking in a hot oven. Serve as the replacement for a spoon and fork with dinner, and let people enjoy tearing, sharing, and scooping up their meals.
Some man’oushe recipes result in a crisper, more brittle bread, but this version is soft and supple, allowing you to wrap it around fillings and tear off pieces.
My favorite way to serve this is as the dipper for my very favorite spicy baba ghanoush recipe. This is totally worth buying a baking steel, a heavy slab that conducts heat beautifully and promises a crisp crust, and high-quality za’atar and extra-virgin olive oil.
[tasty-recipe id=”39034″]
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