Mankoushe
(Lebanese Pizza Dough) Recipe

Origin: Lebanon      Period: Traditional

Mankoushe is the classic Lebanese flatbread that is often baked in an oven and covered in a topping that's very similar to pizzas. I first came across this at a Lebanese takeaway in West London where it was topped with a tomato salsa, lamb and pine nuts and instantly fell in love. It was so good that I had to have the recipe for myself. But it took me a few years before I met a Lebanese émigré willing to divulge the recipe!

Ingredients:

250g white flour
20g yeast
2 tsp sugar
pinch of salt
lukewarm water
2 tbsp olive oil

Mankoushe
(Lebanese Pizza Dough) Preparation:

Method:

Mix together the flour and salt in a bowl. Mound this up and form a well in the centre. Add the yeast to this, along with the sugar and a little water. Knead together to form a pre-dough (this should be quite dry and will not properly come together as a dough). Cover and set aside in a warm place for 10 minutes. Add 2 tbsp olive oil then knead the dough well. Add more lukewarm water to bring the mixture together as a dough. The dough is ready when it just comes away cleanly from the sides of the bowl.

Knead lightly then roll into a ball, place in a lightly-greased bowl, cover and set aside in a warm spot to raise for 1 hour. After this time, turn the dough onto a lightly-floured surface and work with your hands until you have a firm dough. Pull or roll until about 20cm in diameter then transfer to a lightly-greased baking tray and form a raised border with your finger and thumb.

To cook, cover with your favourite toppings and bake in an oven pre-heated to 200&x00B0;C for between 15 and 20 minutes.

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