Manakish (also spelled man’ousheh) is a beloved Levantine flatbread, traditionally baked in a wood-fired oven until blistered and golden, then topped with za’atar and olive oil, cheese, or ground meat. This recipe recreates that signature combination of a crisp-yet-chewy base and a fragrant, herby topping using a standard home oven and a quick finish under the broiler (grill) to mimic the char of a professional oven. The dough is simple, the topping is pantry-friendly, and the result is a versatile flatbread perfect for breakfast, lunch, or a snack.
Ingredients
- For the dough:
- 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) fine salt
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) olive oil, plus more for the bowl
- For the za’atar topping:
- ½ cup (60 g) za’atar spice blend (see Tips for homemade)
- â…“ cup (80 ml) extra-virgin olive oil
- Optional toppings:
- 1 cup (100 g) crumbled feta cheese
- 1 cup (100 g) shredded mozzarella or akkawi cheese
- 1 cup (200 g) cooked ground lamb or beef, seasoned with salt, pepper, and a pinch of allspice
Instructions
- Make the dough: In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Add the warm water and 2 tablespoons of olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes.
- First rise: Lightly oil a large bowl, place the dough in it, and turn to coat. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free spot for 1 hour, or until doubled in size.
- Preheat the oven: 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 broiler, position the top rack about 6 inches (15 cm) from the broiler element.
- Divide and shape: Punch down the dough and divide it into 4 equal pieces. On a lightly floured surface, roll or stretch each piece into a round about 8–9 inches (20–23 cm) in diameter and ¼ inch (6 mm) thick. Don’t worry about perfect circles—rustic is fine.
- Make the topping: In a small bowl, mix the za’atar and olive oil until it forms a spreadable paste. You may need a little more oil if your za’atar is dry.
- Top the dough: Brush or spread a generous layer of the za’atar mixture onto each round, leaving a small border if you like a puffy edge. If using cheese or meat, scatter it over the za’atar now.
- Bake: Carefully transfer one or two manakish to the hot stone or baking sheet. Bake for 6–8 minutes, until the edges are golden and the bottom is crisp. The dough should puff slightly.
- Finish under the broiler (grill): If you want a charred, blistered look, switch the oven to broil for the last 1–2 minutes. Watch closely—it can burn quickly. The topping should be bubbling and the edges lightly charred.
- Repeat: Remove the baked manakish and repeat with the remaining dough. Keep the baked ones warm on a wire rack in a low oven (200°F / 95°C) while you finish the rest.
- Serve: Serve hot, warm, or at room temperature. Cut into wedges or serve whole.
Tips
- Za’atar substitute: If you can’t find za’atar, mix 2 tablespoons dried thyme, 1 tablespoon toasted sesame seeds, 1 teaspoon sumac, and ½ teaspoon salt. This won’t be identical but will be close.
- Don’t over-knead: The dough should be soft and slightly tacky. Over-kneading can make the flatbread tough. If it springs back too much when rolling, let it rest for 10 minutes.
- Use a hot surface: A pizza stone or preheated baking sheet gives a crisper bottom. If you don’t have one, bake directly on a floured baking sheet, but the bottom may be softer.
- Watch the broiler: The broiler can go from golden to burnt in seconds. Stay by the oven and rotate the pan if needed.
Serving Suggestions
Manakish is traditionally served for breakfast or brunch with a spread of fresh vegetables—cucumber, tomato, mint—and a cup of hot tea with mint. It also makes a great appetizer or snack, cut into wedges and served with labneh, hummus, or a simple yogurt dip. For a heartier meal, top with a fried egg or serve alongside a salad of chopped parsley, tomato, and onion.
Variations
- Cheese manakish: Use a combination of mozzarella and feta, or traditional akkawi cheese (soaked to remove excess salt). Bake until the cheese is melted and golden.
- Meat manakish (lahm bi ajin): Spread a thin layer of seasoned ground lamb or beef (cooked or raw—if raw, ensure it reaches 160°F / 71°C) over the dough instead of za’atar. Bake a few minutes longer.
- Spicy version: Add a pinch of chili flakes or a drizzle of harissa to the za’atar mixture.
- Whole wheat: Replace half the all-purpose flour with whole wheat flour and increase the water by 2–3 tablespoons.
Storage and Reheating
Store leftover manakish in an airtight container or zip-top bag at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To freeze, stack with parchment paper between each flatbread and wrap tightly in foil; freeze 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. A microwave will make it chewy, so avoid if you want crispness.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, after the first rise, punch down the dough and refrigerate it covered for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
Why is my manakish not crisp? The most common reasons are a low oven temperature or a cold baking surface. Make sure your oven is fully preheated to 475°F (245°C) and that your stone or baking sheet is hot before adding the dough.
Can I use a regular baking sheet without preheating? Yes, but the bottom will be softer. To improve crispness, you can bake the manakish directly on the oven rack if you’re careful, or use a cast-iron skillet.
What is za’atar exactly? Za’atar is a Middle Eastern spice blend made from dried thyme, oregano, marjoram, toasted sesame seeds, and sumac. It varies by region and brand; some are more herbal, others more tangy. It’s widely available in Middle Eastern grocers and online.
Can I use active dry yeast instead of instant? Yes. Use 1 ¼ teaspoons (4 g) active dry yeast, dissolve it in the warm water with the sugar for 5–10 minutes until frothy, then add to the dry ingredients. Increase the first rise time slightly.
How do I know when the meat topping is fully cooked? If you use raw ground meat, the manakish must be baked until the meat reaches an internal temperature of 160°F (71°C), checked with a food thermometer. To be safe, you can also pre-cook the meat before topping.
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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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