Manakish is a beloved Levantine flatbread, traditionally baked in a wood-fired oven and topped with a fragrant blend of za’atar and olive oil. This version uses a simple, yeasted dough that bakes up soft and chewy with crisp, golden edges, making it perfect for breakfast, brunch, or a snack. The combination of earthy thyme, tangy sumac, and rich olive oil creates a topping that is both aromatic and satisfying.
Ingredients
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) instant yeast
- 1 teaspoon (5 g) granulated sugar
- 1 1/2 teaspoons (9 g) fine salt
- 1 1/4 cups (300 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) olive oil, plus more for greasing
- 1/2 cup (120 ml) extra-virgin olive oil, for the topping
- 1/2 cup (60 g) za’atar spice blend
Instructions
- In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Add the warm water and 2 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it is too dry, add a teaspoon of water.
- Lightly oil a clean bowl. Place the dough in the bowl, turn to coat with oil, and cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free place for 1 to 1 1/2 hours, until doubled in size.
- While the dough rises, make the topping: in a small bowl, stir together the za’atar and 1/2 cup (120 ml) extra-virgin olive oil until it forms a thick, spreadable paste. Set aside.
- Preheat your oven to 475°F (245°C). If you have a baking stone or steel, place it on the middle rack and let it heat for at least 30 minutes. Otherwise, place an inverted baking sheet in the oven to preheat.
- Punch down the risen dough and divide it into 4 equal pieces. On a lightly floured surface, roll or stretch each piece into a round about 8–9 inches (20–23 cm) in diameter and 1/4 inch (6 mm) thick. Don’t worry if the shape isn’t perfect.
- Transfer one round to a piece of parchment paper. Spread about 2 tablespoons of the za’atar mixture evenly over the surface, leaving a small border if you prefer a rim, or covering the entire surface for a more traditional look.
- Carefully slide the parchment with the manakish onto the hot baking stone or inverted sheet. Bake for 4–6 minutes, until the edges are golden brown and the topping is bubbling. The bread should be cooked through but still soft in the center.
- Remove from the oven and repeat with the remaining dough and topping. Serve warm.
Tips
- Za’atar: Za’atar blends vary widely. If yours is very salty, use slightly less. If it contains sumac, it will be tangy; if not, you can add a pinch of sumac or lemon zest to brighten it.
- Dough stickiness: The dough should be soft and slightly tacky, but not sticky. Adjust the flour or water as needed during kneading.
- Rolling: Roll the dough as thinly as you can without tearing—about 1/4 inch (6 mm) is ideal. Thinner dough crisps up better.
- No stone? If you don’t have a baking stone, use a heavy-duty baking sheet. Preheat it in the oven, then carefully place the manakish on it. This helps mimic the effect of a hot surface.
Serving Suggestions
Manakish is traditionally served warm for breakfast or brunch, often with a plate of fresh mint, cucumber, tomato, and olives. It also makes a great lunch or snack when paired with a simple salad of chopped parsley, onion, and lemon juice. For a heartier meal, serve it alongside labneh (strained yogurt) or a bowl of lentil soup.
Variations
- Cheese manakish: Instead of za’atar, top the dough with a mixture of crumbled feta and mozzarella (or akkawi cheese, if available). Bake as directed, until the cheese is melted and bubbly.
- Meat manakish: For a spiced ground beef topping, cook 1/2 lb (225 g) ground beef with 1 small chopped onion, 1/2 teaspoon ground allspice, 1/4 teaspoon cinnamon, and salt to taste until browned. Spread over the dough and bake. (Cook the beef to a safe minimum internal temperature of 160°F / 71°C, checked with a food thermometer, before baking.)
- Herb topping: Mix 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 1/4 cup olive oil, and a squeeze of lemon juice. Spread over the dough and bake for a fresh, green version.
Storage and Reheating
Manakish is best enjoyed fresh out of the oven, but leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, place the manakish in a toaster oven or on a hot skillet for 2–3 minutes, until warmed through and edges are crisp. You can also wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Avoid microwaving, as it makes the bread rubbery.
Frequently Asked Questions
Can I use whole wheat flour? Yes, you can replace up to half of the all-purpose flour with whole wheat flour. The dough will be denser and slightly less airy, but still delicious. You may need to add a little extra water.
Can I make the dough ahead of time? Absolutely. After kneading, place the dough in a covered bowl and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping and baking. The cold ferment will actually enhance the flavor.
What if I don’t have za’atar? You can make a simple substitute by mixing 1 tablespoon dried thyme, 1 tablespoon toasted sesame seeds, 1 teaspoon ground sumac (or lemon zest), and 1/2 teaspoon salt. This will approximate the flavor.
Why is my manakish not crisp? The most common reason is that the oven isn’t hot enough or the dough is too thick. Make sure to preheat your oven fully and roll the dough thin. Also, don’t overload with topping—too much oil can make it soggy.
Can I freeze manakish? Yes. Bake the manakish without topping, let cool completely, then wrap tightly in plastic wrap and freeze for up to 3 months. To serve, thaw, add the topping, and bake at 400°F (200°C) for 5–7 minutes.
Is manakish the same as pita? No. Pita is a pocket bread that puffs up during baking, while manakish is a flatbread with a topping and is not intended to puff. The dough is also softer and often enriched with olive oil.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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