Classic Manaesh//Muajinat Dough العجين مناقيش / معجنات

Lebanese pizzas go by many names Manoush/Manaesh/Manakish

other pizzas are called Muajinat some topped with meat,or other cheeses and herbs. This is a recipe I leaned from my Situ(Grandmother)
what I love about this recipe is that its not only fast to make but its my favorite
dough to make besides my pizza recipe.
I hope you give it a try this made me about 15 good size manaesh pizzas.


Dough Sponge:
1/4 cup sugar
2 tablespoons yeast
2 cups warm milk
2 cups of flour

Rest of dough:
Pinch salt
3 cups flour
1/2 cup oil

How2:
PREHEAT OVEN 455 DF
Sponge:
Making a sponge helps to quicken the fermentation of the yeast making this a quick dough.
Combine sugar.yeast,milk and 2 cups of flour together. its going to look liquid after mixing. cover set aside for about 10mins until it froths up and ferments.

Rest of dough:
once sponge is ready add remaining ingredients knead dough.

right away cut and form balls. cover to allow them to rest at this point the dough is ready to go but I allow them to rest under some plastic wrap until I work on them.

Roll out each dough ball, place any toppings you like when you add then kind of spread them with your finger tips especial if your maing zaatar manaesh this helps it stick to the dough.
Bake until it bubbles and turns golden on the bottom.
remove and continue until dough is done.
these stay good for a few days they are super soft and get bubbly like manaesh back in Lebanon.

note: for zatar tipping use regular oil ocer olive oil when you mixit because olive oil can burn.