Manakish is a beloved Levantine flatbread, traditionally baked in a wood-fired oven and topped with za’atar, cheese, or minced meat. A live station brings this experience to your gathering, letting guests watch their bread puff and blister as it bakes. This guide covers the full setup—dough, toppings, and equipment—so you can run a smooth, interactive station that turns out crisp, chewy manakish every time.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1 tablespoon (10 g) instant yeast
- 1 tablespoon (12 g) sugar
- 1 ½ cups (360 ml) warm water (110°F / 43°C)
- 2 teaspoons (10 g) salt
- 3 tablespoons (45 ml) olive oil, plus more for brushing
- For the za’atar topping: ½ cup (60 g) za’atar spice blend, mixed with ½ cup (120 ml) olive oil
- For cheese topping: 2 cups (200 g) crumbled akkawi cheese (or a mix of mozzarella and feta)
- For meat topping (optional): 1 lb (450 g) ground lamb or beef, 1 small onion (finely grated), 1 teaspoon (2 g) ground allspice, ½ teaspoon (1 g) ground cinnamon, salt and pepper to taste
Instructions
- Make the dough: In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil. Mix until a shaggy dough forms, then knead on a floured surface for 8–10 minutes, until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour, or until doubled.
- Prepare the toppings: While the dough rises, mix the za’atar with olive oil in a small bowl. If using cheese, crumble it and pat dry with paper towels. For meat topping, mix ground meat, grated onion, allspice, cinnamon, salt, and pepper. (If using raw meat, cook it in a skillet over medium heat until browned and crumbled, about 8 minutes, until a thermometer reads 160°F (71°C) (USDA FSIS safe minimum for ground meat). Let cool before using.)
- Preheat your station: Set up a pizza oven, cast-iron skillet, or griddle. If using a pizza oven, heat to 500°F (260°C) or as high as it goes. For a skillet, heat over medium-high until a drop of water sizzles.
- Shape the dough: Punch down the risen dough and divide into 8 equal balls. On a floured surface, roll each ball into a 6-inch (15 cm) round, about ¼ inch (6 mm) thick. Keep the rest covered with a damp cloth.
- Top the dough: Brush each round generously with the za’atar oil mixture, leaving a ½-inch (1 cm) border. If adding cheese or meat, sprinkle them over the za’atar.
- Bake: Transfer the topped dough to the hot surface. Bake for 3–5 minutes, until the bottom is golden and the edges are puffed and slightly charred. For a pizza oven, rotate once halfway. For a skillet, cover with a lid for the last 2 minutes to help the top cook.
- Serve immediately: Remove from heat, brush with a little olive oil, and serve hot. Repeat with remaining dough and toppings.
Tips
- Substitutions: If you can’t find akkawi cheese, use a 50/50 mix of mozzarella and feta. For a gluten-free version, use a 1-to-1 gluten-free flour blend, but expect a denser texture.
- Storage: Baked manakish can be stored in an airtight container for up to 3 days. Freeze unbaked, topped dough rounds between parchment for up to 3 months; bake from frozen, adding 2 minutes.
- Common mistake: Don’t over-top the dough—too much moisture makes the bread soggy. Also, don’t roll too thin; the dough should be thick enough to hold the topping without tearing.
- For a live station: Pre-shape all dough balls and have toppings in squeeze bottles or small bowls. Assign one person to roll, one to top, and one to bake for a smooth flow.
Serving Suggestions
Serve manakish hot, cut into wedges, with a side of fresh mint, sliced cucumbers, tomatoes, and olives. Offer plain yogurt or labneh for dipping. It pairs well with a simple salad of parsley, lemon, and olive oil.
Variations
- Cheese and za’atar: Use a mix of both toppings for a double-flavored bread.
- Spicy: Add a pinch of red pepper flakes to the za’atar oil, or top with sliced fresh chilies.
- Vegetarian: Skip the meat and add sautéed spinach or mushrooms with the cheese.
- Sweet: For a dessert version, brush with sugar and cinnamon, then bake.
Storage and Reheating
Refrigerate leftover baked manakish in an airtight container for up to 3 days. To reheat, place in a toaster oven or skillet over medium heat for 2–3 minutes until crisp. For unbaked dough, refrigerate for up to 24 hours; let it come to room temperature before shaping. Freeze unbaked, topped rounds for up to 3 months—bake directly from frozen, adding 2–3 minutes.
Frequently Asked Questions
Can I use a regular oven instead of a pizza oven? Yes. Preheat your oven to 500°F (260°C) with a baking stone or upside-down baking sheet inside. Slide the manakish onto the hot surface and bake for 5–7 minutes.
Why is my dough not puffing? The oven might not be hot enough. Make sure your surface is screaming hot. Also, ensure your yeast is fresh and the water is warm, not hot, to activate it.
Can I make the dough ahead of time? Absolutely. After kneading, place the dough in an oiled bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
What is za’atar, and can I substitute it? Za’atar is a Middle Eastern spice blend of thyme, sesame seeds, sumac, and salt. If unavailable, mix 2 tablespoons dried thyme, 1 tablespoon sesame seeds, and 1 teaspoon sumac (or lemon zest) with a pinch of salt.
Is the meat topping safe to eat if not fully cooked? No. Always cook ground meat to 160°F (71°C) (USDA FSIS safe minimum). We recommend pre-cooking the meat topping before placing it on the dough, as the short baking time may not fully cook it.
Can I use whole wheat flour? Yes, substitute up to half the all-purpose flour with whole wheat. You may need to add a bit more water, and the texture will be denser.
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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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