Manakish is a beloved Levantine flatbread, often enjoyed for breakfast or brunch across the Middle East. This version, inspired by the popular Manakish House in Dubai, features a soft, chewy dough topped with a generous layer of za’atar (a fragrant blend of thyme, sesame, and sumac) and baked until golden. It’s simple, satisfying, and surprisingly easy to make at home, offering a taste of Dubai’s vibrant food scene in your own kitchen.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) instant yeast
- 1 teaspoon (5 g) granulated sugar
- 1 teaspoon (6 g) fine sea salt
- 3/4 cup (180 ml) lukewarm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) olive oil, plus 1 tablespoon (15 ml) for the bowl and more for brushing
- 1/2 cup (60 g) za’atar spice blend
- 1/3 cup (80 ml) extra-virgin olive oil (for the topping)
Instructions
- In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the lukewarm water and 2 tablespoons (30 ml) of olive oil.
- Stir with a wooden spoon until a shaggy dough forms. Turn the dough out 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.
- Lightly oil the same bowl with the remaining 1 tablespoon (15 ml) of olive oil. Place the dough in the bowl, turn to coat, and cover with a damp kitchen towel or plastic wrap. Let rise in a warm spot for 1 hour, or until doubled in size.
- While the dough rises, make the za’atar topping: in a small bowl, mix the za’atar spice blend with the 1/3 cup (80 ml) of extra-virgin olive oil until it forms a thick, spreadable paste. Set aside.
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it on the middle rack. Otherwise, line a large baking sheet with parchment paper.
- Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a ball, then on a lightly floured surface, roll or press each ball into a 6–7 inch (15–18 cm) round, about 1/4 inch (6 mm) thick.
- Spread about 2 tablespoons of the za’atar mixture evenly over each round, leaving a small border at the edge if desired.
- Carefully transfer the topped dough rounds to the preheated pizza stone or baking sheet. Bake for 5–7 minutes, until the edges are golden and the bottom is crisp. If you prefer a softer bread, bake for the shorter time; for a crisper result, bake longer.
- Remove from the oven and brush the hot manakish with a little extra olive oil. Serve immediately.
Tips
- Za’atar quality matters: Use a high-quality za’atar blend that includes sumac and toasted sesame seeds. If your blend is mostly thyme, add a pinch of sumac and extra sesame seeds to balance it.
- Don’t over-knead: The dough should be soft and slightly tacky. Over-kneading will make the manakish tough. If the dough is too sticky, add flour a tablespoon at a time, but resist adding too much.
- Use a hot oven: A very hot oven is key to getting that characteristic blistered, slightly charred bottom. If your oven runs cool, increase the temperature to 500°F (260°C) and watch closely.
- Make ahead: You can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature for 30 minutes before shaping and baking.
Serving Suggestions
Serve manakish warm, straight from the oven, cut into wedges. It pairs beautifully with a simple salad of cucumbers, tomatoes, and mint dressed with lemon and olive oil. For a heartier meal, serve alongside labneh (strained yogurt), olives, and fresh vegetables. It also makes a great base for a breakfast spread with eggs and cheese.
Variations
- Cheese Manakish: Replace the za’atar topping with a mixture of 1 cup (100 g) crumbled feta and 1/2 cup (50 g) shredded mozzarella. Bake as directed until the cheese is melted and bubbly.
- Meat Manakish (Lahmacun-style): Brown 1/2 lb (225 g) ground lamb or beef with 1 small chopped onion, 1 teaspoon ground cumin, 1 teaspoon paprika, and salt. Spread the cooked meat over the dough instead of za’atar and bake.
- Spicy Version: Add 1 teaspoon of red pepper flakes or a pinch of Aleppo pepper to the za’atar mixture for a little heat.
Storage and Reheating
Store leftover manakish in an airtight container at room temperature for up to 2 days, or wrap tightly and refrigerate for up to 4 days. To reheat, place in a toaster oven or under a broiler for 2–3 minutes until warm and crisp. You can also freeze baked manakish for up to 2 months; thaw overnight in the refrigerator and reheat as above.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Use 1 teaspoon (about 3 g) of active dry yeast. Dissolve it in the lukewarm water with the sugar and let it sit for 5–10 minutes until frothy before adding to the dry ingredients. You may need to add a few extra minutes to the rise time.
What if I don’t have za’atar? You can make a substitute by mixing 2 tablespoons dried thyme, 1 tablespoon toasted sesame seeds, 1 teaspoon ground sumac, and a pinch of salt. If you don’t have sumac, use lemon zest for a similar tangy note, though the flavor will be slightly different.
Can I make the dough in a bread machine or stand mixer? Absolutely. For a stand mixer, use the dough hook on low speed for 8–10 minutes. For a bread machine, use the dough cycle. Both will give you a well-kneaded dough.
Why is my manakish not browning? Your oven might not be hot enough, or the dough was too thick. Make sure the oven is fully preheated to 475°F (245°C) and roll the dough to about 1/4 inch (6 mm) thick. Also, avoid using a dark baking sheet, which can burn the bottom before the top browns.
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 denser and slightly nuttier, and you may need to add an extra tablespoon or two of water.
How do I know when the manakish is done? The edges should be golden brown and the bottom should be lightly charred in spots. The top should be set and no longer look raw. A quick tap on the bottom should sound hollow.
Related
- Avgolemono Soup Ingredients & Easy Recipe
- Got Any Grapes? A Snack Recipe for Grape Lovers
- Koshari Recipe: Egypt’s Hearty Street Food
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).