Lebanese Flatbread (Manaqeesh) & Muhammara

Directions

Step 1

1. For the dough: In a large bowl, mix together the flour, salt and coconut sugar until combined. Add the yeast to the bowl and mix one more time to evenly distribute it. Pour the oil and 1 cup of the water into the flour mixture and begin to mix it together until a shaggy dough forms. Mix in the remaining 1 cup of water and begin kneading the dough in the bowl until it mostly comes together. If the dough feels dry, add up to ¼ cup more water until the dough feels just tacky to the touch. Turn the dough onto the counter and continue to knead for another 5 minutes or so until it is smooth and soft to the touch.

Step 2
2. Lightly coat the inside of a clean bowl with olive oil. Shape the dough into a ball and place it in the bowl, rolling it around to coat the entire surface with the oil. Cover with plastic wrap or a kitchen towel and allow the dough to proof at room temperature until it doubles in size, about 1 hour.
Step 3
3. Once your dough has doubled in size, divide it into 12 even pieces, shaping each piece into a ball. Lightly coat a sheet tray with a little more olive oil and place the dough balls on the tray. Cover them again with plastic wrap or a lightly damp kitchen towel and allow them to rise again for another 20 to 30 minutes.
Step 4
4. While your dough is rising a second time, preheat your oven to 500°F and place a rack in the upper third of the oven.
Step 5
5. Working with two pieces of dough at a time (the remaining dough can rest on your work surface under the damp towel), flatten the rounds until they are quite thin circles, about 8 inches across. Sprinkle the top of each with a pinch of each of the herbs, sesame seeds and sumac.
Step 6
6. Bake the bread for about 6 minutes, or until they are just lightly browning at the edges. Allow the finished bread to cool on a wire rack and repeat the process to cook the remaining dough with toppings.
Step 7
7. You can serve them at room temperature or slightly warm, alongside the muhammara. Any leftover bread can be stored in the freezer for up to 2 months.
Step 8

8. For the muhammara: Place an oven rack in the top part of the oven and turn the broiler on high.

Step 9
9. Place the bell peppers on a sheet tray and broil, rotating every few minutes with a set of tongs, until all sides are charred and the peppers have softened.Alternatively you can do this over the flame on a gas stove.
Step 10
10. Place the charred peppers in a large mixing bowl and cover it with plastic wrap (this will create steam, making them easier to peel). After 10 minutes uncover the peppers and remove the peels as best you can - it’s ok if a little bit remains. Remove the seeds from the middle of the peppers.
Step 11
11. In the bowl of a food processor, blend the bell peppers, breadcrumbs, olive oil, Aleppo pepper, tahini, lemon juice, paprika, sumac, salt and walnuts until mostly smooth, leaving a small amount of chunks. If the mixture is too thick, add a tablespoon or two of water to ensure even blending.
Step 12
12. Serve the muhammara in a small bowl, topped with the pomegranate arils, drizzling the top with olive oil and 2 tablespoons of chopped toasted walnuts, if desired.