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Lebanese pizza dough | Street Food
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(14 votes)
Manouche dough is the basic dough for all kinds of lebanese pizzas, like lahme beaagine,manoushe jebne....
  • 500g plain flour
  • 1 teaspoon salt
  • 11/2 teaspoon dry yeast
  • Pinch sugar
  • 11/4 cup warm water
  • 1-2 Tps olive oil
    Nutrition Facts
    Number of servings: 6
    Amount per serving
    Calories: 314
    Carbohydrates (g): 61
    Protein (g): 10
    Total Fat (g): 3
    Of which saturated (g): 0
    Cholesterol (mg): 0
    • Sprinkle yeast over warm water, add a pinch of sugar, stir with a wooden spoon quickly then leave to activate (approx 5 min).
    • In a mixer with dough hook (or bowl) add flour and salt, mix to combine then when yeast has activated (top starts to foam) pour into the flour and mix on low speed adding 1 tablespoon of oil at a time until it forms into a ball.
    • Remove from bowl and kneed for 3-5 minutes, until the dough is soft and pliable.
    • Sprinkle flour in your bowl and place dough back in, cover with glad wrap and leave in a warm place for 30 minutes.
    • When doubled in size cut dough in half then half again and roll out to make your pizza( manoushe) base.
    • Place dough onto your oven tray before applying sauce and topping.
    For a healthier version of this recipe
    Whole wheat flour can be used instead of a combination of white "refined" flour;  Even "fortified" white flour does not contain the macronutrients of the wheat's bran and germ especially Protein and Fiber
    Good source of
    Iron , Potassium , Magnesium , Calcium , B-Vitamins

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    Enas Mohmud
    by :Enas Mohmud ,الرياض ,Saudi Arabia
    28 - Feb - 2013