Tomato and Onion Manakeesh
Recipe: https://recipestripper.com/recipes/c8461c44-f7e5-4aeb-ade1-10977845b65e
Original source: https://www.simplyleb.com/recipe/tomato-and-onion-manakeesh/
Recipe image: https://www.simplyleb.com/wp-content/uploads/Tomato-and-Onion-9.jpg

Manakeesh are a delicious Lebanese flatbread traditionally cooked in a brick oven and eaten for breakfast. These tomato and onion Manakeesh are a special variation found in Southern Lebanon that leave you wanting more.
Yield: 6
Prep time: PT120M
Cook time: PT12M

Ingredients
- 3 cups Bread Flour
- 1½ tsp. Active Dry Yeast
- 1 tb. White Granulated Sugar
- 1 cup Warm Water
- ⅓ cup Vegetable Oil
- 1 tsp. Salt
- 3 lg. Tomatoes ((Any Variety))
- 2 lg. Onions
- 1 tb. Sumac
- 2 tsp. Salt
- 2 tb. Olive Oil

Instructions
1. [Dough Prep] In a large bowl combine the yeast, sugar and ½ cup of the warm water. The water should not be too hot or the yeast will not proof. Mix together and set aside for about 10 minutes, until foamy.
2. [Dough Prep] Add the flour, remaining water and salt to the proofed yeast. Using the dough hook of your stand mixer, begin mixing on low speed. Slowly add the oil and increase the speed until fully combined. If the dough is sticky, add more flour, a tablespoon at a time. If you find the dough will not combine, add water, also a tablespoon at a time. The dough can also be made without a stand mixer and kneaded by hand.
3. [Dough Prep] Lightly flour the bowl and place the dough ball inside. Cover with a kitchen towel and let rise in a warm area for an hour, until doubled in size. After an hour or so, divide the dough into 12 balls. Re-cover with towel and let rise for an additional 30-45 minutes.
4. [Dough Prep] While the dough is rising, prepare the filling.
5. [Topping Prep] Finely chop 3 large tomatoes. Set aside in a strainer to drain some of their juices.Finely chop 2 large onions and place in a medium-sized bowl. Add the drained chopped tomatoes.
6. [Topping Prep] Sprinkle the sumac and salt over the chopped tomatoes and onions. Lastly, add the olive oil and mix thoroughly.
7. [Topping Prep] Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
8. [Topping Prep] On a floured surface, roll out each dough ball into 6 inches in diameter. Place on prepared baking sheet.
9. [Topping Prep] Add a few tablespoons of the filling on top of the dough like a pizza. Leave about a centimeter in diameter on the edges.
10. [Topping Prep] Bake for 10-12 minutes, until golden brown on the bottom. Serve warm or at room temperature.Keeps well for about a week in Tupperware or sealed baggie in the fridge.