Manakish is a beloved Levantine flatbread, traditionally baked in a wood-fired oven and topped with za’atar, cheese, or ground meat. This version, inspired by the style popular in Walnut Creek, features a generous walnut topping mixed with olive oil and spices, creating a rich, nutty, and satisfying breakfast or snack. The dough is soft and chewy, and the topping is simple to assemble, making this a genuinely useful recipe for home bakers.
Ingredients
- For the dough:
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 cup (180 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) olive oil
- For the walnut topping:
- 1 1/2 cups (180 g) walnuts, finely chopped
- 3 tablespoons (45 ml) olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For serving: extra olive oil, fresh lemon wedges, and a sprinkle of sumac (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and olive oil, and stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. If the dough is too sticky, add a little flour, a tablespoon at a time. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven: While the dough rises, place a pizza stone or an inverted baking sheet on the middle rack of your oven. Preheat to 475°F (245°C). If you have a pizza stone, let it heat for at least 30 minutes.
- Prepare the topping: In a small bowl, combine the chopped walnuts, olive oil, cumin, coriander, smoked paprika (if using), salt, and pepper. Stir well to coat the nuts evenly. Set aside.
- Shape the manakish: Once the dough has risen, punch it down and divide into 4 equal portions. On a lightly floured surface, roll each portion into a round about 1/4-inch (6 mm) thick. You can make them slightly oval if you prefer.
- Top the dough: Place the rolled dough rounds on a piece of parchment paper. Spread a quarter of the walnut mixture evenly over each round, leaving a small border around the edge. Press the topping gently into the dough so it adheres.
- Bake: Carefully transfer the parchment paper with the manakish onto the hot pizza stone or baking sheet. Bake for 5–7 minutes, until the edges are golden brown and the topping is fragrant. Repeat with the remaining dough.
- Serve: Remove from the oven and brush the hot manakish with a little extra olive oil. Serve immediately with lemon wedges and a sprinkle of sumac, if desired.
Tips
- Substitutions: If you don’t have instant yeast, use active dry yeast—dissolve it in the warm water with the sugar and let it sit for 5–10 minutes until frothy before adding to the flour. For a gluten-free version, use a 1:1 gluten-free flour blend, but note the dough will be more delicate.
- Storage: Manakish is best fresh out of the oven. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
- Common mistake: Don’t over-roll the dough too thin—it should be about 1/4-inch thick. Too thin, and the manakish will be crisp like a cracker; too thick, and it will be doughy in the center.
- Toasting the walnuts: For a deeper flavor, toast the walnuts in a dry skillet over medium heat for 3–4 minutes before chopping. Let them cool completely before mixing with the oil and spices.
Serving Suggestions
Serve manakish warm as a breakfast or brunch item, alongside a plate of fresh vegetables, olives, and labneh or Greek yogurt. It also makes a great snack or appetizer—cut into wedges and serve with a simple cucumber-tomato salad. For a heartier meal, top with a fried egg or crumbled feta cheese.
Variations
- Classic Za’atar: Replace the walnut topping with a mixture of 1/2 cup za’atar spice blend and 1/3 cup olive oil, spread over the dough.
- Cheese Manakish: Use a mixture of mozzarella and feta cheese (about 1 cup total) instead of the walnuts. Add a sprinkle of za’atar on top before baking.
- Spicy Walnut: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili to the walnut topping for a kick.
- Herb-Infused: Stir in 2 tablespoons of finely chopped fresh parsley or cilantro into the walnut mixture for extra freshness.
Storage and Reheating
Store leftover manakish in an airtight container at room temperature for up to 2 days. To freeze, wrap each piece individually in plastic wrap and place in a freezer bag; they will keep for up to 1 month. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also reheat in a toaster oven or microwave, but the oven method best preserves the crispness.
Frequently Asked Questions
Can I use a different type of nut? Yes, you can substitute walnuts with pecans or almonds. Keep the total quantity the same, and chop them finely. The flavor will change, but the texture will be similar.
Can I make the dough ahead of time? Absolutely. After kneading, place the dough in a lightly oiled bowl, cover, and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature and proceed with shaping and topping.
Why is my manakish not browning? Make sure your oven is fully preheated to 475°F (245°C) and that you’re using a preheated pizza stone or baking sheet. If the oven temperature is too low, the manakish will bake slowly and dry out before browning.
Can I bake this on a regular baking sheet without a stone? Yes, you can. Place the manakish on a parchment-lined baking sheet and bake directly on the middle rack. It may take 1–2 minutes longer, and the bottom will be less crisp.
Is this recipe vegan? Yes, the dough and walnut topping are both vegan. Just be sure to use a vegan-friendly sugar if that’s a concern.
Can I use whole wheat flour? Yes, you can replace up to half of the all-purpose flour with whole wheat flour. The dough will be slightly denser, so you may need to add a tablespoon or two of extra water.
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