Manakish is a beloved Levantine flatbread, typically topped with za’atar, cheese, or ground meat, and baked until golden. This recipe gives you a versatile dough and three classic toppings, so you can recreate the magic of a bakery-style manakish at home, whether you prefer a softer oven-baked version or a charred, crispier one from the grill.
Ingredients
- For the dough:
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) instant yeast
- 1 teaspoon (5 g) salt
- 1 teaspoon (5 g) sugar
- 1 ½ cups (360 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) olive oil, plus more for brushing
- For the za’atar topping:
- ¼ cup (60 ml) extra-virgin olive oil
- 3 tablespoons (25 g) za’atar spice blend
- For the cheese topping:
- 1 ½ cups (170 g) shredded mozzarella or akkawi cheese (if using akkawi, soak it in cold water for 30 minutes to remove excess salt, then drain well)
- 1 tablespoon (15 ml) olive oil
- For the meat topping (lahm bi ajeen):
- ½ lb (225 g) ground beef or lamb
- 1 small onion, finely chopped
- 1 tomato, seeded and finely chopped
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon (5 g) ground cumin
- ½ teaspoon (2.5 g) ground cinnamon
- ¼ teaspoon (1 g) cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, salt, and sugar. Add the warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes. The dough should be soft but not sticky; add a little flour if needed.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Preheat the oven and grill: If using the oven, place a pizza stone or an inverted baking sheet on the middle rack and preheat to 500°F (260°C). If using a grill, preheat it to medium-high (about 400°F / 200°C).
- Prepare the toppings: In a small bowl, mix the za’atar with ¼ cup (60 ml) olive oil to form a paste. In another bowl, toss the shredded cheese with 1 tablespoon (15 ml) olive oil. For the meat topping, combine the ground meat, onion, tomato, tomato paste, cumin, cinnamon, cayenne (if using), salt, and pepper in a bowl; mix well.
- Shape the manakish: Punch down the risen dough and divide it into 6 equal pieces. On a lightly floured surface, roll each piece into a circle about 8 inches (20 cm) in diameter and ¼-inch (6 mm) thick. Brush each circle lightly with olive oil.
- Add the toppings: Spread the za’atar paste evenly over the dough circles, leaving a small border. For cheese or meat, sprinkle or spread the topping evenly over the dough.
- Bake in the oven: Carefully transfer the topped dough to the hot baking sheet or stone (you may need to do this in batches). Bake for 8–10 minutes, until the edges are golden and the topping is bubbly. The cheese should be melted and lightly browned.
- Grill method: For the grill, place the topped dough directly on the grill grates. Cook for 3–4 minutes per side, until the bottom is charred in spots and the top is set. Watch carefully to avoid burning.
- Finish and serve: Remove from the oven or grill and brush the edges with a little olive oil. Serve hot, warm, or at room temperature.
Tips
- Za’atar substitution: If you don’t have za’atar, mix 2 tablespoons dried thyme, 1 tablespoon toasted sesame seeds, and 1 teaspoon sumac (or lemon zest). The flavor will be similar but not identical.
- Dough consistency: The dough should be soft and slightly tacky. If it’s too dry, add water a tablespoon at a time; if too sticky, add flour. Over-kneading can make it tough.
- Don’t overload the toppings: Too much topping can make the manakish soggy and prevent the dough from crisping. Use a moderate amount, as listed.
- Use a hot surface: A preheated pizza stone or baking sheet is key to a crisp bottom. If you don’t have one, use a heavy cast-iron skillet.
Serving Suggestions
Serve manakish warm as a breakfast or lunch, folded or cut into wedges. Pair with fresh vegetables like cucumber, tomato, and mint, and a side of plain yogurt or labneh. A cup of sweet mint tea or Arabic coffee is a classic accompaniment.
Variations
- Vegetarian: Add sautéed spinach, mushrooms, or caramelized onions to the cheese topping.
- Spicy: Add a pinch of red pepper flakes or chopped fresh chili to the meat topping.
- Herb topping: Mix fresh chopped parsley, cilantro, and mint with olive oil and a squeeze of lemon for a fresh, bright topping.
- Gluten-free: Use a gluten-free all-purpose flour blend and add 1 teaspoon xanthan gum if your blend doesn’t include it. The dough will be more fragile; handle gently.
Storage and Reheating
Store leftover manakish in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each piece in plastic wrap and place in a freezer bag; they keep well for up to 2 months. Reheat in a toaster oven or a dry skillet over medium heat for 2–3 minutes per side, until hot and crisp. Avoid microwaving, as it makes them chewy and soggy.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Use 1 ½ teaspoons (5 g) active dry yeast dissolved in the warm water with a pinch of sugar, and let it sit for 5–10 minutes until foamy before adding to the flour. Increase the first rise time to about 1.5 hours.
What is akkawi cheese and where can I find it? Akkawi is a semi-soft, brined white cheese popular in the Levant. It’s available in Middle Eastern grocery stores. If you can’t find it, use a mix of mozzarella and feta (soaked in water to reduce salt) for a similar texture and tang.
Can I make the dough ahead of time? Yes. After the first rise, punch down the dough, cover it tightly, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping.
Why is my manakish not crispy? The most common reasons are an oven that isn’t hot enough, a topping that’s too thick, or not preheating the baking surface. Make sure your oven is at 500°F (260°C) and the stone or sheet is hot before placing the dough.
Can I grill manakish in a grill pan? Yes, a cast-iron grill pan works well. Preheat it over medium-high heat for 5 minutes, then cook the manakish as directed for the grill.
Is the meat topping safe if undercooked? No. The meat topping must reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Since the topping is thin, it usually cooks in the same time as the dough, but always check.
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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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