Manakish is a beloved Levantine flatbread, traditionally baked in a wood-fired oven and topped with za’atar, cheese, or ground meat. This recipe recreates the crispy-yet-chewy texture and bold flavors of the manakish served at Oven & Grill San Jose, a popular Bay Area spot, right in your home oven. It works because the dough is simple, the toppings are versatile, and the high-heat baking method mimics a professional pizza oven.
Ingredients
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) instant yeast
- 1 teaspoon (5 g) sugar
- 1 ½ teaspoons (9 g) salt
- 1 cup (240 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, mixed with ¼ cup (60 ml) olive oil
- For cheese topping: 1 ½ cups (170 g) shredded mozzarella or akkawi cheese
- Optional: ½ cup (60 g) crumbled feta or ½ cup (50 g) cooked ground beef (seasoned with salt, pepper, and a pinch of cinnamon)
Instructions
- In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and 2 tablespoons (30 ml) 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. If it sticks, dust with a little flour.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 ½ hours, until doubled in size.
- Preheat your oven to 500°F (260°C) with a pizza stone or an inverted baking sheet inside. If you have a pizza steel, use that. Let it heat for at least 30 minutes.
- Punch down the dough 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 floured surface, roll or stretch each ball into a thin round, about 8–10 inches (20–25 cm) in diameter. The thinner, the crispier.
- Brush each round with the za’atar-oil mixture, leaving a small border. If using cheese or meat, sprinkle it over the za’atar.
- 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. The cheese should be melted and bubbly.
- Remove from the oven and brush the edges with olive oil. Serve hot.
Tips
- Za’atar substitution: If you don’t have za’atar, mix 2 tablespoons dried thyme, 1 tablespoon toasted sesame seeds, 1 teaspoon sumac, and ½ teaspoon salt.
- Dough consistency: The dough should be soft, not stiff. If it’s too dry, add a tablespoon of water; if too sticky, add a little flour.
- Don’t over-top: Too much topping makes the dough soggy. Use a thin, even layer.
- Use a hot surface: A cold baking sheet will give you a pale, chewy bottom. Preheat your stone or sheet for at least 30 minutes.
Serving Suggestions
Serve manakish hot out of the oven, folded or cut into wedges. It’s excellent for breakfast or brunch with a side of fresh mint, cucumber, tomato salad, and a cup of strong tea. For lunch, pair it with hummus, baba ganoush, or labneh. Manakish also makes a great snack or appetizer for a gathering.
Variations
- Cheese manakish: Use a mix of mozzarella and feta or traditional akkawi cheese. Sprinkle with a pinch of nigella seeds before baking.
- Meat manakish (lahm bi ajin): Spread a thin layer of seasoned ground lamb or beef (cooked or raw, but if raw, ensure it reaches 160°F / 71°C) over the dough before baking. Add a squeeze of lemon after baking.
- Spinach manakish: Sauté fresh spinach with onion, sumac, and olive oil, then spoon over the dough.
- Sweet version: Skip the za’atar and brush the dough with a mixture of olive oil and honey, then sprinkle with sesame seeds.
Storage and Reheating
Store leftover manakish in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each piece individually in plastic wrap and place in a zip-top bag for up to 2 months. Reheat in a toaster oven or regular oven at 375°F (190°C) for 5–7 minutes, or until crisp. Avoid microwaving, as it makes the bread rubbery.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough through step 3, then refrigerate it overnight. The next day, let it come to room temperature for 30 minutes before shaping.
What is za’atar? Za’atar is a Middle Eastern spice blend of dried thyme, oregano, sesame seeds, and sumac. It’s available in most grocery stores or online. If you can’t find it, use the substitution in the Tips section.
Why is my manakish not crispy? The oven might not be hot enough, or the dough was too thick. Make sure to preheat your stone or baking sheet for at least 30 minutes at 500°F (260°C), and roll the dough thin.
Can I use whole wheat flour? Yes, you can replace up to half of the all-purpose flour with whole wheat. The dough will be denser, so you may need to add a little more water.
What cheese is traditionally used? Akkawi cheese is traditional, but it’s not always easy to find. A mix of mozzarella and feta is a good substitute, though it will be saltier and less stretchy.
Can I cook manakish on a grill? Absolutely. Preheat a gas or charcoal grill to medium-high, oil the grates, and cook the topped flatbreads for 2–3 minutes per side, until charred and cooked through.
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- Knorr Schnitzel Mix: Easy German-Style Schnitzel
- Lemon Schnitzel Recipe: Crispy, Bright & Easy
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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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