Lebanese Cheese Flatbread

Doug signed us up for a concert tonight at Timucua. This might be a "bring drinks and snacks" to share night - we are not sure. Just in case, I made some Lebanese inspired snacks to go with Peter, the Lebanese-American musician who will be playing an oud. This is my version of Lebanese Cheese Flatbread (mana’eesh b' jibneh).

 

Ingredients:

Flatbread:

• 2.75 teaspoons active dry yeast
• 4 ounces warm water, about 80 degrees
• 1 teaspoon granulated sugar
• 8 ounces sourdough starter (or 4 more ounces each of water and flour)
• 8.5 ounces all-purpose flour
• 1 teaspoon kosher salt
• 1/3 cup canola oil

• 2 tablespoons olive oil (for the bottom of the pan)

Cheese Topping:

• 8 ounces feta
• 4 ounces mozzarella, shredded
• 1/2 cup of finely diced Vidalia onion
• 1 tablespoon fresh rosemary, diced small
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• Optional - 1 tablepsoon diced fresh mint leaves
  
• 2 tablespoons olive oil

Instructions:

1. Mix yeast, sugar, warm water, and sourdough starter together in the bowl of a stand mixer. Let proof 5 minutes or so.
2. Add the oil, flour, and salt to the mixing bowl.
3. Using the hook attachment, knead the dough together for about 5 minutes.
   The dough should be very soft, smooth, and tacky to the touch (but it should not leave dough on your fingers when touched).
4. Lightly spray a mixing bowl with cooking spray, and let the dough rise in a warm spot until doubled, maybe for 60 to 90 minutes.
   (I had refreshed my started this morning, so the dough was easily doubled within an hour.)
5. While the dough rises, make the topping. In a food processor, shared the mozzarella cheese as needed. 
6. Add the feta, rosemary, oregano, and parsley - pulse together. Add 2 tablespoons of olive oil, and pulse together. Add the diced onions, and pulse together.
7. Optionally line a half sheet pan (13 x 18) with parchment paper. (If you use a Silpat mat, the bread won't be as crunchy on the bottom.)
   Spread 2 tablespoons olive oil over the sheet pan.
   
8. After the dough has doubled, shape the flatbread by pressing the dough into the pan, patting to get it to the corners.
9. Lightly spread the cheese topping over the dough.
   (I had some extra topping, so I dropped small chunks of the topping over the dough.)
10. Let the dough rise another 30 minutes or so. Preheat the oven to 375 degrees. 
11. Bake the flatbread for 25 to 30 minutes, or until the crust is a light golden brown and cheese has some browning.

Carole's Notes:

We liked this! The bread was fluffy inside, and crunchy on the bottom. The cheese topping was tasty as well.

The recipe is adapted from https://www.maureenabood.com/mini-cheese-flatbreads-with-mint
and
https://www.middleeasteye.net/discover/how-make-cheese-flat-bread-lebanon-recipe-manaeesh-bil-jibneh