Mannaeesh is a Middle Eastern favorite. It is lightly leavened to produce a soft bread that puffs and forms a hollowed pouch into which all sorts of yummy things may be stuffed. This is fun to bake and fun to eat. From "World Sourdoughs From Antiquity" by Ed Wood.
- Measure starter into large mixing bowl.
- Add salt and sugar to the warm water and stir briefly to dissolve.
- Add this mixture to the starter and mix well.
- Add flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
- Turn onto a floured surface and knead in remaining flour until dough is satiny.
- Divide into 10 equal balls.
- Roll the balls into flat rounds about 1/4 inch thick.
- Proof the rounds, covered, at 85 degrees F for 1 to 2 hours.
- Mix the olive oil, thyme, marjoram, and sesame seeds together and spread some on the surface of each round.
- Preheat the oven and the baking sheet to 450 degrees F and using a large spatula, slide the rounds onto the heated baking sheet one at a time.
- Bake for 5 to 10 minutes, until the rounds puff up suddenly, forming a central cavity.
- Cool on wire racks.
- NOTE: This recipe can be halved and made in the bread machine on the dough cycle.
- Shape and bake as above.