Authentic Lebanese Saj Manaeesh Dough

Name: Authentic Lebanese Saj Manaeesh Dough
Total time: 15 min
Yield: 8 people
Ingredients: 3 cup All-Purpose Flour; 0.66 cup Semolina; 1.33 cup Milk; 1.5 tsp Instant Yeast; 1.5 tsp Sea Salt; 1 tsp White Sugar; 2 tbsp Olive Oil

VegetarianStovetopLunch • BreakfastComfort Food

Medium

15min

225kcal

8people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A sturdy, elastic dough with added semolina for texture, specifically crafted for making traditional Manaeesh on a Saj griddle.

Mastering the Authentic Lebanese Saj Manaeesh Dough is a rite of passage for any fan of Levantine cuisine. Unlike the paper-thin Markook, this version of Authentic Lebanese Saj Manaeesh Dough is designed to be slightly thicker, providing a sturdy yet pillowy base for your favorite toppings. The secret ingredient here is the semolina, which adds a subtle golden hue and a professional-grade crust that won't go limp under the weight of olive oil or melty halloumi. When you prepare this Authentic Lebanese Saj Manaeesh Dough, you are creating a canvas for flavors. The addition of milk and olive oil ensures the crumb remains tender even under the intense, direct heat of the Saj griddle. Whether you are making classic zaatar manaeesh or a simple cheese version, this dough provides the perfect balance of elasticity and bite. Remember that the key to a perfect bake is the resting period; allowing the gluten to relax after kneading is what makes the dough easy to roll out without it springing back. This recipe honors the traditional methods found in Lebanese bakeries, bringing that unmistakable street-food aroma right into your kitchen.

Ingredients

400 g All-Purpose Flour (about 3 cups)
100 g Semolina (about ⅔ cup)
320 ml Milk
5 g Instant Yeast
8 g Sea Salt
5 g White Sugar
2 tbsp Olive Oil

Instructions

1
In a small jug, warm the milk until lukewarm. Stir in the instant yeast and white sugar. Let it sit for 5-10 minutes until a foamy head forms.
2
In a large bowl, whisk together the all-purpose flour, semolina, and sea salt.
3
Make a well in the center of the dry ingredients. Pour in the yeast mixture and the olive oil.
4
Mix until a shaggy dough forms, then turn it out onto a clean surface. Knead for 8-10 minutes until the dough is smooth, supple, and shows good elasticity. The semolina will give it a slightly grainy but firm feel.
5
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1.5 hours, or until doubled in size.
6
Punch the dough down and divide into 8 equal portions. Roll each into a tight ball. Cover and let them rest for another 20 minutes; this prevents the dough from shrinking back when rolled.
7
Heat your Saj or an inverted wok over medium-high heat.
8
On a floured surface, roll each ball into a circle about 3-5mm thick. It should be thin, but sturdy enough to hold toppings without tearing.
9
Carefully place the dough onto the hot Saj. If adding toppings (not included in this recipe), spread them quickly now. Cook for 2-3 minutes until the bottom is blistered and golden-brown and the dough is cooked through.
10
Stack the finished manaeesh on a plate and cover with a clean towel to keep them soft.

Chef's Tips

•The Semolina Factor: Don't skip the semolina; it provides the structural integrity needed for a thicker dough and prevents it from becoming too 'bread-like' or chewy.
•Temperature Control: If the dough is charring too fast but staying raw in the middle, lower your heat slightly. The thicker Manaeesh style needs a little more time than the paper-thin version.
•Make Ahead: You can prepare the dough balls a day in advance and keep them in the fridge. Just bring them to room temperature before rolling.

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