Olive & Sumak Manakeesh

About Olive & Sumak Manakeesh

Ingredients

• Black olives, seeded and chopped 75 gms
• Sumac 40 gms
• Active dry yeast 40 gms
• All purpose flour 400 gms
• Salt ½ tbsp
• Olive oil 4 tbsps
• Hung yogurt ⅔ cup
• Fresh parsley, chopped 2 tbsps
• Toasted sesame seeds 1 tbsp
• Black pepper powder to taste
• Dried thyme 2 tsps
• Processed cheese, grated 2 tbsps

How to Make Olive & Sumak Manakeesh (Stepwise Photos)

Method

1. Take yeast in a small bowl, add a little warm water and mix well. Set aside to activate.
2. Take flour in a mixing bowl, add the activated yeast, salt, 2 tbsps olive oil and sufficient water and knead into a soft dough. Cover with a damp cloth and rest the dough for around 30 minutes.
3. Preheat an oven to 200º C.
4. For the stuffing, take yogurt in a bowl, add olives, parsley, toasted sesame seeds, salt, black pepper powder, thyme and sumac powder and mix. Add cheese and mix.
5. When the dough has fully risen, place it onto a floured surface and knock back. Roll into a disc. Spread the stuffing mixture on it. Brush with remaining olive oil.
6. Keep this on a baking tray, keep the tray in the preheated oven and bake for 4 to 5 minutes, or until the dough is crispy and brown.
7. Cut into triangles, arrange on a serving platter and serve warm.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps