I've been itching to try this simple flatbread recipe for weeks now. I finally got the chance today. It ended up being a bit of a last-minute scramble for dinner, but it worked out well in the end. The flatbread, served along side a liver pilaf and some asparagus, made for a satisfying (if not terribly healthy) meal.
Mana'ousha
Slightly adapted from Our Syria by Itab Azzam and Dina Mousawi
Ingredients
- 5 Tbsp. olive oil
- 3 Tbsp. za'atar
- 400g puff pastry
- 1 tomato, diced
- fresh mint leaves (optional)
Directions
- Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper or a silicone mat.
- Add za'atar to olive oil and stir to combine.
- Roll out your puff pastry to form a large rectangle of ~45cm by 30cm (18x12").
- Transfer the pastry to the prepared baking sheet.
- Pour the za'atar mixture over the pastry and use a pastry brush to evenly spread it over the entire surface, leaving a 1cm (1/2") border around the edge.
- Bake at 220°C (425°F) for 15 minutes.
- Sprinkle with diced tomato and fresh mint leaves and serve.
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