مناقيش المحمّرة و الزعتر

Dough Preparation: In a large bowl, we mix all the dry ingredients (flour, powdered milk, yeast, salt, sugar, baking powder).

We add the oil and begin kneading.

We gradually add the warm water and knead until a soft, smooth, non-sticky dough forms.

We cover the bowl and let the dough rise in a warm place for about 1 hour until doubled in size.

After rising, we divide the dough into small balls and roll each one on a floured surface into a thin round disk.

Preparing the Muhammara: In a pot over medium heat, we heat the olive oil and sauté the chopped onion until soft.

We add the spices: cumin, coriander, paprika, black pepper, and salt, and stir well.

We add the tomato paste and the blended tomatoes and continue stirring until it begins to boil.

We lower the heat and let the mixture cook down until it thickens.

We add the red pepper paste and nigella seeds, mix well, then turn off the heat and let it cool before use.

Skillet Cooking Method: We preheat a non-stick skillet over medium heat.

We place a dough disk into the skillet and wait for bubbles to form on the surface.

We flip it to the other side and cook until lightly golden

We spread a layer of muhammara or thyme mixed with cheese on top, cover the skillet for a minute to warm the topping without burning the base.