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    You are in: Home / Baking / Sourdough Mannaeesh Recipe
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    Sourdough Mannaeesh

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on July 10, 2010

      I think that I over-kneaded... I'm a terrible judge of dough, and wasn't sure if it was "satiny," so I kneaded until I started to get a "window pane," but that was definitely too much: they didn't puff much, except at the edges, and they were pretty chewy. However, they were delicious, especially with some salt sprinkled on with the herbs and sesame seeds! I will try this again, and knead less, and see what happens.

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    • on June 06, 2010

      Really nice. I rolled them like scones and we had them for breakfast. Thanks for sharing, i love when my sourdough works probably! I only used salt for seasoning but served with fresh tomato, coriander and basil.

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    • on November 06, 2009

      Tasted very good and easy to make. Only they didn't puff up as I thought they should. But that could be because of my elevation of about 7000 ft and maybe bec. of my sourdough starter (which I am feeding and using since 2 yrs.)Maybe I need a new starter. I will definatly try them again.

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    • on January 12, 2009

      I'll confess that I think there were some errors made on my part that really make this recipe seem worse than it was. 1) I used whole wheat flour, because I was out of bread flour. 2) I cooked 3 of these at a time instead of 1 at a time (didn't have enough baking sheets for this recipe) and didn't grease the pans before "proofing" them--big mistake, they were stuck! They have good texture, but they never really poofed up and made pockets, they are more like flatbread, which I'm thinking was because the wheat flour was too heavy. The thing about this recipe that would change for next time is that I would omit the Thyme and Marjoram and sub in garlic and basil instead. That's more a personal preference thing though, and not a fault with the recipe. Will keep trying til I get it right, thanks Donna M.!

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    • on November 09, 2005

    • on August 06, 2005

      This has been the most fun I've had with bread baking in awhile. I used the Red Sea Starter for this one. My loaves took about 5 minutes to 'poof'. I stuffed it with a pizza-type filling and baked it for 8 min at 350F to warm it. Definately a keeper.

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    Nutritional Facts for Sourdough Mannaeesh

    Serving Size: 1 (978 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 308.0
     
    Calories from Fat 78
    25%
    Total Fat 8.7 g
    13%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 234.8 mg
    9%
    Total Carbohydrate 49.7 g
    16%
    Dietary Fiber 2.0 g
    8%
    Sugars 1.4 g
    5%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    sourdough starter

    Detailed Nutrition Values About Nutrition Info
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