In a small bowl, combine water, sugar, and dried yeast. Mix together and set aside for the yeast to activate. This usually takes about 5-10 minutes.
In a mixing bowl, combine the flour and salt together. Mixing these dry ingredients first ensures even distribution of the salt, which is crucial for consistent flavour and texture in the dough.
Now it’s time to combine the wet and dry ingredients. Once the yeast has activated, add the water mix to the flour, along with the olive oil.
Using a beater, combine the ingredients to form a dough. Then mix at a medium speed for around 5 minutes to work the dough making sure it’s smooth and not sticky.
Transfer the dough to a metal bowl, cover it with a damp cloth or plastic wrap, and leave it to rest in a warm spot until the dough has doubled in size.
Once the dough has doubled in size, turn it out onto a clean benchtop or board. Using a bench scraper or knife, cut the dough into 100g pieces and roll each piece into a ball.
Topping Recipe:
Finely dice the onion, garlic, and pepper. You are welcome to use a food processor for this step if you like.
Combine all ingredients in a large metal bowl and mix thoroughly to work the protein and fat in the meat.
Season to taste with salt.
To Finish:
Place the pizza stone in the Ninja Outdoor Oven. The stone is ideal for achieving a crispy crust as it evenly distributes heat and retains high temperatures.
Set the oven on the pizza setting (it automatically will set to 370C) with the smoke function activated. Load the smoker with the Ninja All Purpose Blend Pellets and press the woodfire function. Allow the oven to preheat for about 10-15 minutes. The oven uses electric heat to add Ninja Woodfire flavours into dishes.
On a lightly floured surface, roll the dough into circles approximately 0.5 cm thick
Spread the prepared lamb mix evenly across the rolled-out dough. Ensure an even layer so that each bite is flavourful and well-seasoned.
Using the Ninja peel attachment, place the Manoush into the oven. The peel makes it easy to transfer the dough without losing its shape or toppings.
Close the oven door and cook the Manoush for 3-4 minutes. The oven’s consistent temperature and smoke infusion ensure that the dough cooks through while the lamb mixture develops a rich, smoky flavour.
Using the Ninja peel, remove the Manoush from the oven, season with a little salt, plenty of lemon juice, a drizzle of extra virgin olive oil and some parsley.
Manoush is best enjoyed hot, straight from the oven so serve immediately! The Ninja Woodfire Outdoor Oven’s even heat and smoky infusion elevates this dish, making it a delicious and aromatic treat.
