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Mini Cheese Flatbreads with Mint Recipe

Mini Cheese Flatbreads with Mint

These mini cheese flatbreads with mint are a Lebanese tradition, part of the mana’eesh, the man’oushe flatbread family and just one of the many variations of toppings used.

SERVINGS: 24 2.5-INCH FLATBREADS | RECIPE BY: MAUREEN ABOOD

INGREDIENTS

FOR THE DOUGH:

1 tablespoon active dry yeast
1 cup warm water, about 80 degrees, divided
1 teaspoon granulated sugar
3 cups unbleached, all-purpose flour
1 teaspoon kosher salt
1/3 cup neutral oil, such as canola or safflower

FOR THE TOPPING:

1/2 pound halloumi cheese, finely grated
3 tablespoons labne
4 scallions, finely chopped
1 teaspoon Garlic Mint Salt, or crushed dried mint
2 tablespoons extra virgin olive oil for finishing

INSTRUCTIONS

1. Proof the yeast by dissolving it in ¼ cup of the warm water with the sugar and letting it activate for about 15 minutes.

2. Whisk together the flour and salt in a mixer bowl or medium bowl. Create a well in the center and add the oil and proofed yeast mixture. Using a stand mixer fitted with the hook attachment or by hand, slowly work the wet ingredients into the dry, adding the remaining 3/4 cup water slowly.

3. Knead by hand or with the dough hook in the mixer until the dough is very soft, smooth, and tacky/sticky to the touch (but it should not leave dough on your fingers when touched).

4. In a clean bowl at least twice the size of the dough, lightly coat the dough and the sides of the bowl with oil. Cover with plastic wrap and let rise in a warm spot until doubled, about 90 minutes (don't go much longer than that, though).

5. While the dough rises, make the filling. In a medium bowl, combine the halloumi, labne, scallions, and dried mint.

6. When the dough is ready, heat the oven to 375 degrees. Line two sheet pans with parchment paper.

7. To shape the flatbreads, roll out half of the dough at a time to about 1/4-inch. Use a 2 1/2-inch round cutter, or the top of a glass, to cut out circles. Position these as close together as possible. Using a spatula or by hand, transfer the circles to one of the pans. Repeat this same process with the second half of the dough.

8. Spread about a teaspoon of the filling on top of each little circle. Brush the tops with olive oil.

9. Bake one sheet at a time for 12-15 minutes, or until the breads are light golden brown.

10. Serve the cheese breads warm or at room temperature.
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