Traditional Nepali Sel Roti
A festive Nepali rice-flour ring bread, lightly sweet and crisp outside with a soft chewy centre.
Lebanese Zaatar Flatbread (Manakish)
Manakish is a beloved Lebanese bakery classic: soft flatbread spread with zaatar and olive oil, then baked until aromatic and lightly crisp.
It is perfect for breakfast, mezze sharing boards, or as a side with soups and salads. Simple ingredients, bold flavour, and deeply comforting texture.
Ingredients
- 3 tbsp Zaatar
- 1 tsp Salt
- 220 ml Water warm
- 1 tsp Sugar
- 350 g Strong white bread flour
- 7 g Yeast instant
- 4 tbsp Olive Oil divided
Method
20m12m1h 32m
- Mix flour, yeast, sugar, and salt in a bowl.
- Add warm water and 1 tablespoon olive oil, then knead for 8–10 minutes until smooth.
- Cover and rise for 1 hour until doubled.
- Mix zaatar with remaining olive oil into a spreadable paste.
- Divide dough into 2–4 portions and flatten into oval rounds.
- Spread zaatar paste over each round, leaving a small border.
- Bake at 230°C (210°C fan) for 8–12 minutes until golden at the edges.
- Serve warm.
Notes
Spread zaatar paste evenly so every bite has balanced flavour.
Bake on a very hot tray or stone for best crust.
Serve warm for the fullest aroma and texture.
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