Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, sourdough akkawi manoushe. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Transfer the dough to your worktop and knead until smooth. Place the dough back in the bowl and cover Slide the Manoushe off the peel and into your Ooni pizza oven, making sure to rotate regularly. The Manoushe Street menu is available online in Talabat.
Sourdough Akkawi Manoushe is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Sourdough Akkawi Manoushe is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook sourdough akkawi manoushe using 10 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Sourdough Akkawi Manoushe:
- Prepare For the dough:
- Prepare 150 g Active sourdough starter
- Prepare 250 g Good quality white flour
- Get 125 ml Water
- Take Big pinch of salt
- Make ready For the topping:
- Make ready Akkawi cheese
- Get 1 tbs nigella seeds
- Make ready Equipment:
- Take Pizza stone
Akkawi in Arabic means "from Akka". Sourdough ciabatta is perfect for bruschetta, juicy BBQ sandwiches, garlic bread, and soft cheeses. This recipe is surprisingly fast because of the large amount of active starter in the dough. Manoushe Street - Najda - شارع منقوشة.
Instructions to make Sourdough Akkawi Manoushe:
- Grate the Akkawi cheese into a bowl and cover with water. This will draw out some of the salt.
- Gather your dough ingredients.
- Make a well in the flour. Add the sourdough starter and incorporate.
- Incorporate the water bit by bit until you have a rough dough.
- Put some tunes on and set a timer for 15 minutes. The dough will be sticky at first but with time it will come away from the table. A great opportunity for some mindfulness - Be in the moment.
- After 15 minutes the dough should be smooth and soft. It should not stick to the back of your hand, if it does incorporate a little more flour. Put in a lightly floured bowl, cover and rest for a minimum of 10 minutes but ideally 30. Put your oven up to max and have a pizza stone in.
- Divide the dough into 3 even balls and shape out with your hands or a rolling pin. Make sure you have some flour down so they don’t stick.
- Take a pice of prepared dough and put on the pizza stone in the oven for 1 minute. Repeat for the others. This will Pre-Bake the base. I find this A) makes you life easier once toppings are added I.e it does not stick to the table and B) Gives you a crispier base
- Sprinkle with the cheese and some nigella seeds (These bad boys add a wonderful flavour)
- Bake for 10 minutes each and enjoy!
Gently deflate the dough, and divide it into six pieces (for thin baguettes) or three pieces (for thicker Italian loaves). Sourdough is the original baked bread. The basic elements have always been the same: mix flour and water. This recipe is inspired by a lovely lady and amazing sourdough baker called Anita (sourdough_mania) that I follow on Instagram; the dough is lovely, beautifully smooth and wonderfully springy. Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome.
So that is going to wrap it up for this exceptional food sourdough akkawi manoushe recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
