Manakish is a beloved Levantine flatbread, traditionally baked in a wood-fired oven and topped with za’atar, cheese, or ground meat. This recipe brings the authentic experience of a Walnut Creek-style manakish oven and grill to your home kitchen, using a standard oven and stovetop grill to achieve a crisp, blistered crust with a soft, chewy interior. It’s a versatile bread that works for breakfast, lunch, or dinner, and the toppings are endlessly customizable.
Ingredients
- For the dough:
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) active dry yeast
- 1 teaspoon (5 g) sugar
- 1 ½ teaspoons (9 g) salt
- 1 ½ cups (360 ml) warm water (110°F / 43°C)
- 2 tablespoons (30 ml) olive oil, plus more for brushing
- For the za’atar topping:
- ½ cup (60 g) za’atar spice blend
- ½ cup (120 ml) olive oil
- For the cheese topping (optional):
- 1 ½ cups (170 g) shredded mozzarella or akkawi cheese
- For the meat topping (optional):
- 1 lb (450 g) ground lamb or beef
- 1 small onion, finely chopped
- 1 teaspoon (2 g) ground allspice
- ½ teaspoon (1 g) ground cinnamon
- Salt and pepper to taste
Instructions
- In a small bowl, dissolve the yeast and sugar in the warm water. Let sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Mix until a shaggy dough forms.
- 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 for 5-6 minutes.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 to 1 ½ hours, until doubled in size.
- While the dough rises, prepare your toppings. For za’atar, mix the za’atar and olive oil in a small bowl until it forms a paste. For meat, cook the ground meat with onion, allspice, cinnamon, salt, and pepper over medium heat until browned; drain excess fat and set aside.
- Preheat your oven to 500°F (260°C) with a pizza stone or an inverted baking sheet inside. If you have a grill, preheat it to medium-high.
- Punch down the risen dough and divide it into 4 equal pieces. On a floured surface, roll each piece into a circle about 8-10 inches (20-25 cm) in diameter and ¼ inch (6 mm) thick.
- Brush each circle with the za’atar mixture (or top with cheese or meat, leaving a small border).
- Carefully transfer the topped dough to the hot stone or baking sheet. Bake for 5-7 minutes, until the edges are golden and the bottom is crisp. If using a grill, cook directly on the grates for 3-4 minutes per side, watching closely.
- Remove from the oven or grill and brush the edges with olive oil. Serve hot.
Tips
- If you can’t find za’atar, make your own by mixing 2 tablespoons each of dried thyme, sesame seeds, and sumac with 1 teaspoon of salt.
- For a softer crust, cover the baked manakish with a clean kitchen towel for 5 minutes before serving.
- Don’t over-roll the dough; if it’s too thin, it will tear and become overly crisp. Aim for a uniform thickness.
- If using a grill, oil the grates well to prevent sticking, and have a spray bottle of water handy to tame any flare-ups.
Serving Suggestions
Manakish is traditionally served warm, often with fresh vegetables like tomatoes, cucumbers, and mint, alongside olives and labneh (strained yogurt). For breakfast, pair it with a cup of strong black tea or Arabic coffee. As a main course, serve it with a side of fattoush salad or lentil soup.
Variations
Beyond the classic za’atar, you can top manakish with a mixture of crumbled feta and mozzarella, or a spicy ground beef topping with chopped tomatoes and peppers. For a vegetarian twist, add sautéed spinach and onions. Some regions also enjoy a sweet version with a sprinkle of sugar and cinnamon.
Storage and Reheating
Store leftover manakish in an airtight container or zip-top bag at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes, or in a hot skillet for 2-3 minutes per side, until heated through and crisp. Avoid microwaving, as it makes the bread chewy.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use 1 teaspoon (3 g) of instant yeast and skip the proofing step. Mix it directly into the flour, then add the water and proceed.
Why is my dough not rising? Your yeast may be old, or the water may have been too hot (over 120°F/49°C kills yeast). Check the expiration date and ensure the water is warm but not boiling.
Can I make the dough ahead of time? Absolutely. After kneading, place the dough in the refrigerator for up to 24 hours. Let it come to room temperature and rise before rolling out.
What is the best cheese for manakish? Akkawi is traditional, but it can be hard to find. A mix of mozzarella and feta works well—the mozzarella melts, while the feta adds a salty tang.
Do I need a pizza stone? No, an inverted baking sheet preheated in the oven works just as well. The key is to have a hot surface to mimic a wood-fired oven.
Can I cook manakish entirely on the grill? Yes, you can grill the dough without toppings first for 2 minutes, then flip, add toppings, and grill for another 3-4 minutes until the bottom is crisp. This gives a smoky flavor.
Related
- Stollen History: Origins of the German Christmas Bread
- Stollen Bread: History & Classic Recipe
- Schnitzel With Almond Flour: Crispy Low-Carb Recipe
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