Manakish is a Levantine flatbread, typically topped with za’atar and olive oil, that is baked until blistered and chewy. This dough recipe produces a soft, slightly tangy base that works for both traditional toppings and creative variations. The key is a high-hydration dough with a long, slow rise, which develops flavor and structure without needing a stand mixer.
Ingredients
- 3 ½ cups (440 g) bread flour, plus more for dusting
- 1 ½ cups (360 ml) warm water (110°F / 43°C)
- 2 tsp (10 g) instant yeast
- 1 ½ tsp (9 g) fine sea salt
- 1 tbsp (15 ml) olive oil, plus more for the bowl and baking
- 1 tsp (5 g) sugar (optional, to feed the yeast)
Instructions
- In a large bowl, combine the warm water, yeast, and sugar (if using). Let sit for 5 minutes until frothy. If it doesn’t foam, your yeast may be dead—start over.
- Add the flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, until smooth and elastic. The dough should be slightly sticky but not tacky. Add flour only as needed to prevent sticking.
- Shape the dough into a ball. Place in an oiled bowl, turning to coat. Cover with plastic wrap or a damp cloth. Let rise in a warm, draft-free spot for 1 to 1 ½ hours, until doubled in size.
- Punch down the dough. Divide into 8 equal pieces (about 100 g each). Shape each into a ball. Cover with a damp towel and let rest for 15 minutes.
- Preheat your oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. If you don’t have a stone, use a heavy baking sheet.
- On a lightly floured surface, roll or stretch each ball into a 6-inch (15 cm) round, about ¼ inch (6 mm) thick. Don’t worry about perfect circles—rustic is fine.
- Transfer the rounds to a floured peel or the back of a baking sheet. Top each with your chosen topping (see Variations), leaving a small border.
- Bake for 6–8 minutes, until the edges are golden and the bottom is crisp. If using a stone, slide the manakish directly onto it. Bake in batches—don’t crowd the oven.
- Remove from the oven and brush the edges with olive oil while hot. Serve immediately, or cool on a rack.
Tips
- Flour matters: Bread flour gives the chewy texture manakish is known for. All-purpose works but yields a softer, less crisp crust.
- Don’t skip the rest: The 15-minute rest after shaping allows the gluten to relax, making the dough easier to roll without springing back.
- Sticky dough: If the dough is too sticky to handle, wet your hands with water instead of adding more flour—this keeps the dough moist and light.
- Make ahead: You can refrigerate the dough after the first rise for up to 24 hours. Cold dough is easier to shape and develops more flavor.
Serving Suggestions
Manakish is traditionally served hot from the oven, folded or cut into wedges. Pair it with fresh vegetables, olives, labneh (strained yogurt), or a simple cucumber-and-tomato salad. For breakfast, serve with mint tea or strong coffee. As a snack, it’s great with a side of hummus or baba ghanoush.
Variations
- Za’atar: Mix 2 tbsp za’atar with 3 tbsp olive oil and spread over the dough before baking. This is the classic topping.
- Cheese: Sprinkle ½ cup (50 g) crumbled feta or akkawi cheese over the dough. Add a pinch of nigella seeds if desired.
- Meat (lahm bi ajin): Brown ½ lb (225 g) ground beef or lamb with onion, tomato paste, and spices. Spread over the dough and bake until the meat is cooked through—the internal temperature must reach 160°F (71°C) (USDA FSIS safe minimum for ground meat).
- Sweet: For a dessert version, skip the savory toppings and brush the dough with honey or date syrup, then sprinkle with sesame seeds before baking.
Storage and Reheating
Baked manakish keeps at room temperature for up to 2 days, stored in an airtight container. To freeze, stack with parchment paper between each piece and wrap tightly in foil; freeze for up to 3 months. Reheat frozen or refrigerated manakish in a 350°F (175°C) oven for 5–7 minutes, or until hot and crisp. Avoid the microwave, which makes it chewy and soggy.
Frequently Asked Questions
Can I use whole wheat flour? Yes, but replace only half the bread flour with whole wheat. Whole wheat absorbs more liquid, so you may need to add 1–2 tablespoons of extra water. The texture will be denser and nuttier.
Why is my dough not rising? Check the expiration date of your yeast and the water temperature. Water above 130°F (54°C) kills yeast. If your kitchen is cold, place the dough in an oven with the light on, or near a warm appliance.
Can I make this in a bread machine? Yes, add the ingredients in the order recommended by your machine and use the dough cycle. After the cycle, proceed with shaping and baking.
What if I don’t have a pizza stone? Use an inverted baking sheet preheated in the oven. A cast-iron skillet also works—preheat it and bake the manakish directly on it.
How do I get a crispier bottom? Bake on the lowest oven rack, and make sure your stone or sheet is fully preheated for at least 30 minutes. A hotter oven (500°F/260°C) also helps, but watch that the top doesn’t burn.
Can I use active dry yeast instead of instant? Yes, but dissolve it in the warm water with a pinch of sugar first and let it sit for 10 minutes until frothy. Use the same amount as instant yeast.
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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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