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Receta Arab Flatbread (Manakeesh) for Pizza and More
by myra byanka

Arab Flatbread (Manakeesh) for Pizza and More

I happened upon this recipe from "The Arab Table," and by accident discovered it makes a terrific, super-thin pizza dough, but only make it if you like the type of dough that bakes to an almost cracker consistency.

My oven only goes to 500 degrees, and I can't find my baking stone, but it turned out great, like it came from a brick oven.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Líbano Lebanese
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • 2 3/4 - 3 cups bread or sifted AP flour
  • 2 tbs. extra virgin olive oil
  • 1/2 tbs. salt
  • 3/4 cup water
  • yeast proof:
  • 1/2 cup water - 105-115 degrees
  • pinch sugar

Direcciones

  1. Proof the yeast, add other ingredients to a bowl, using only enough water to make a tacky, sticky dough.
  2. Flour your work surface.
  3. Knead the dough 5-6 minutes, until smooth and shiny, adding a bit of flour at a time. You won't need more than the 3 cups.
  4. Cover, and let rise in a warm place 1 hour.
  5. Punch down and divide into as many pieces as you want.
  6. Let rest ten minutes.
  7. Re-flour work surface and roll each piece out 1/8-1/4 inches.
  8. PLaceon pre-baked baking stone, or sprinkle the bottom of a pizza pan with a bit of cornmeal.
  9. Add toppings and bake 12-15 minutes.