Manaaesh (also known as manakeesh or man'ousheh) is a middle eastern flatbread covered with a tangy and crunchy thyme-olive oil mixture. This gluten-free version substitutes brown rice, arrowroot and tapioca flours for wheat, but features the same traditional thyme topping. Manaeesh is usually enjoyed for breakfast or brunch though we’re all for having breakfast for dinner. Go wild, you rebel heart.
1. Warm up the water in a bowl and dissolve the sugar. Add the yeast and let rest for 10 minutes for the yeast to foam up.
2. In the meantime, combine the brown rice flour, arrowroot flour, tapioca flour, xanthan gum and salt in a large bowl. Mix well.
3. Pour the yeast mixture in, add the 2 tbsp olive oil and mix until you get a smooth dough. If the dough is too dry, add little splashes of water until it comes together.
4. Cover with a towel and place in a warm place for the dough to rise. Let rest for 1 hour.
5. When the hour is almost up, preheat your oven to 400F and line 2 baking sheets with parchment paper.
6. Prepare the topping by mixing the za'atar spices with olive oil.
7. Divide the dough into 6 parts and press down to flatten them into disks. Brush the entire surface lightly with olive oil, then use a spoon to spread the za’atar mixture on top, leaving around the circumference.
8. Bake for 12-15 minutes.