Manoush breads. It's something between pizza/focaccia in texture. Crispy at spots, slightly chewy, a little oily, and soft inside.
I made 3 different toppings.
The first is the most commonly found zaatar and olive oil. Iv'e added a touch more salt and a sprinkle of sumac post-baking for some tart-freshness.
The second is my favorite, very thick tomato paste, cooked with garlic and thyme. Added lemon juice and plenty of olive oil, then a large sprinkle of zaatar.
The third is a version I've yet to see, brushed with butter and topped with Egyptian dukkah. Iv'e made my own with peanuts, cumin seeds, seasame and plenty of coriander seeds, all well toasted. It went out very well.
All were served with cherry tomatoes, sliced onions and loads of labaneh.
Baked on preheated steel plate @240dC for about 10 minutes. Served hot.
