Manakish is a beloved Levantine flatbread, typically topped with za’atar and olive oil, and baked until golden and slightly crisp. This recipe recreates the style of the famous San Jose bakeries, where the dough is thin, the topping is generous, and the edges get beautifully blistered. You don’t need a wood-fired oven—a home oven with a pizza stone or an inverted baking sheet works brilliantly to achieve that signature chew and char.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tsp (5 g) instant yeast
- 1 tsp (5 g) granulated sugar
- 1 tsp (5 g) salt
- 3/4 cup (180 ml) warm water (110°F / 43°C)
- 2 tbsp (30 ml) olive oil, plus extra for greasing
- 1/2 cup (60 g) za’atar spice blend
- 1/2 cup (120 ml) extra-virgin olive oil (for the topping)
Instructions
- In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Add the warm water and 2 tablespoons of olive oil. Mix with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky. If it’s too wet, add a little flour; if too dry, add a teaspoon of water.
- Lightly oil the bowl, place the dough inside, and turn to coat. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.
- While the dough rises, make the za’atar topping: in a small bowl, mix the za’atar and extra-virgin olive oil until it forms a spreadable paste. Set aside.
- Place a pizza stone or an inverted baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C) for at least 30 minutes. If you don’t have a stone, use a heavy cast-iron skillet.
- Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a ball, then cover with a towel and let rest for 10 minutes.
- On a lightly floured surface, roll one ball into a thin circle, about 8–9 inches (20–23 cm) in diameter and roughly 1/8-inch thick. Don’t worry about perfect roundness—rustic is fine.
- Spread about 2 tablespoons of the za’atar mixture evenly over the dough, leaving a small border around the edge for the crust.
- Carefully transfer the topped dough to the hot stone or baking sheet. Bake for 4–6 minutes, until the edges are golden and the bottom is crisp and lightly charred in spots.
- Remove from the oven and repeat with the remaining dough balls. Serve warm, drizzled with a little extra olive oil if desired.
Tips
- Substitutions: If you can’t find za’atar, mix 2 tbsp dried thyme, 1 tbsp toasted sesame seeds, 1 tsp sumac, and 1/2 tsp salt. It won’t be identical but will be delicious.
- Use a hot surface: The key to San Jose-style manakish is a very hot baking surface. A pizza stone or preheated baking sheet gives you that crisp bottom and airy crumb. Don’t skip the preheating.
- Don’t over-top: Too much za’atar paste can make the dough soggy. Use just enough to coat the surface evenly.
- Common mistake: If your dough springs back when rolling, let it rest for another 5–10 minutes. Gluten needs time to relax.
Serving Suggestions
Manakish is traditionally served for breakfast or brunch, alongside fresh vegetables like tomatoes, cucumbers, and mint, plus olives and labneh (strained yogurt). It also makes a great snack or appetizer, cut into wedges and served with a simple salad. In San Jose, it’s often eaten folded in half and enjoyed with a cup of sweet mint tea.
Variations
- Cheese: Instead of za’atar, top with a mixture of crumbled feta and mozzarella, or use akkawi cheese (soaked to remove salt). Bake until the cheese melts and bubbles.
- Meat: For a heartier version, spread a thin layer of spiced ground lamb or beef (cooked with onions, tomatoes, and pine nuts) over the dough before baking. Cook to a safe minimum of 160°F (71°C) for ground meat.
- Vegetarian with veggies: Add thin slices of tomato and bell pepper over the za’atar before baking for extra freshness.
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend doesn’t include it. The texture will be slightly more delicate.
Storage and Reheating
Store leftover manakish in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 3 months—separate layers with parchment paper to prevent sticking. To reheat, place in a toaster oven or regular oven at 375°F (190°C) for 5–7 minutes until hot and crisp. Avoid microwaving, as it makes the dough rubbery.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After kneading, place the dough in a lightly oiled bowl, cover, and refrigerate for up to 24 hours. Let it come to room temperature and rise before rolling.
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 your oven reaches 500°F (260°C) and roll the dough thin—about 1/8 inch. Also, don’t overload with topping.
Can I use a regular baking sheet instead of a stone? Absolutely. Preheat the baking sheet in the oven, then carefully place the topped dough onto it. The hot surface helps achieve a better crust.
What if I don’t have instant yeast? Use active dry yeast. Dissolve it in the warm water with a pinch of sugar and let it foam for 5–10 minutes before adding to the flour. Reduce the water by 2 tablespoons to compensate.
Is za’atar the same as sumac? No, za’atar is a blend of thyme, sesame seeds, sumac, and salt. Sumac is just one ingredient. If you only have sumac, mix it with thyme and sesame seeds as noted in the tips.
Can I double the recipe? Yes, this recipe scales easily. Just make sure your oven can handle the batches, and keep the uncooked dough covered to prevent drying.
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