Manakish is a beloved Levantine flatbread, often eaten for breakfast or a light meal, topped with za’atar, cheese, or ground meat. This version, inspired by the style found in Walnut Creek’s Mediterranean bakeries, uses a food processor for a quick, foolproof dough and a hot home oven to achieve a crisp-yet-chewy base. It is a genuinely useful recipe because it brings the bakery experience home with simple ingredients and clear, reliable steps.
Ingredients
- For the dough:
- 2 ¼ cups (280 g) all-purpose flour, plus more for dusting
- 1 teaspoon (6 g) fine sea salt
- 1 teaspoon (4 g) instant yeast (or active dry yeast, see Tips)
- 1 teaspoon (5 g) granulated sugar
- ¾ cup (180 ml) warm water (110°F / 43°C)
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for bowl and baking
- 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
- Pinch of fine sea salt (optional, if your za’atar is unsalted)
Instructions
- Make the dough: In a food processor fitted with a dough blade (or a stand mixer with a dough hook), combine the flour, salt, yeast, and sugar. Pulse once to mix.
- With the motor running, slowly pour in the warm water and 2 tablespoons (30 ml) olive oil. Process until the dough forms a ball and pulls away from the sides, about 30 seconds. If it looks dry, add 1 tablespoon (15 ml) more water; if too sticky, add 1 tablespoon (8 g) more flour.
- Turn the dough onto a lightly floured surface and knead by hand for 1–2 minutes until smooth. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 hour.
- Preheat the oven: While the dough rises, place a pizza stone or an inverted baking sheet on the middle rack. Preheat the oven to 500°F (260°C) for at least 30 minutes. If you have a broiler, you will use it at the end.
- Make the topping: In a small bowl, mix the za’atar with the olive oil until it forms a spreadable paste. Set aside.
- Shape the manakish: Punch down the risen dough. Divide into 4 equal pieces (about 110 g each). On a lightly floured surface, roll or press each piece into a 6–7 inch (15–18 cm) round, about ¼ inch (6 mm) thick. Place them on a floured peel or a piece of parchment paper.
- Top and bake: Spread a generous spoonful of the za’atar mixture over each round, leaving a small border. Carefully slide the manakish (with parchment, if using) onto the hot stone or baking sheet. Bake for 5–7 minutes, until the edges are golden and the bottom is crisp.
- Optional broil: If you like charred spots, switch the oven to broil for the last 30–60 seconds, watching closely. Remove and serve hot.
Tips
- Yeast substitution: If using active dry yeast, dissolve it in the warm water with the sugar and let it foam for 5 minutes before adding to the flour. Instant yeast can be mixed directly into the dry ingredients.
- Za’atar blend: If you don’t have za’atar, mix 2 tablespoons dried thyme, 1 tablespoon toasted sesame seeds, 1 teaspoon ground sumac, and a pinch of salt. The flavor will be close, though sumac’s tang is essential.
- Don’t overwork the dough: The food processor makes a smooth dough quickly; over-processing can make the flatbread tough. Stop as soon as it forms a ball.
- Hot oven is key: A very hot oven creates the signature blistered, chewy texture. If your oven only reaches 475°F (245°C), extend the baking time by 1–2 minutes.
Serving Suggestions
Serve manakish warm, folded or cut into wedges. It is excellent with a side of labneh (strained yogurt), fresh mint, cucumber slices, and olives. For a heartier meal, pair it with a simple salad of tomatoes, onions, and parsley dressed with lemon and olive oil. It also makes a great sandwich wrap with hummus and grilled vegetables.
Variations
- Cheese manakish: Replace the za’atar with a mixture of 1 cup (100 g) crumbled feta, ½ cup (50 g) shredded mozzarella, and a pinch of dried mint. Bake as directed, but reduce the oven to 475°F (245°C) and bake until the cheese melts and bubbles.
- Meat manakish (lahm bi ajin): Use a topping of ½ lb (225 g) ground lamb or beef, ½ finely chopped onion, 1 diced tomato, 2 tablespoons tomato paste, 1 teaspoon ground cumin, ½ teaspoon paprika, salt, and pepper. Spread thinly over the dough and bake at 500°F (260°C) for 8–10 minutes, until the meat is cooked through.
- Whole wheat: Substitute half the all-purpose flour with whole wheat flour and increase the water by 2 tablespoons (30 ml). The dough will be denser but still delicious.
Storage and Reheating
Store leftover manakish in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, wrap each piece in plastic wrap and place in a zip-top bag for up to 3 months. Reheat in a toaster oven or regular oven at 375°F (190°C) for 5–7 minutes, or directly on a dry skillet over medium heat for 2–3 minutes per side. Avoid microwaving, as it makes the flatbread rubbery.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After kneading, place the dough in an oiled bowl, cover, and refrigerate 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 reason is an oven that isn’t hot enough. Preheat your stone or baking sheet for at least 30 minutes at 500°F (260°C). Also, avoid over-topping with too much oil, which can make the dough soggy.
Can I use a rolling pin instead of my hands? Absolutely. A rolling pin works well; just ensure the dough is evenly thick, about ¼ inch (6 mm), to promote even baking.
Is za’atar the same as thyme? No. Za’atar is a blend of thyme, sesame seeds, sumac, and salt. It has a tangy, nutty flavor. If you use only thyme, the taste will be one-dimensional.
Can I bake these on a regular baking sheet without a stone? Yes. Preheat the baking sheet upside down in the oven, then place the manakish on it. The hot surface helps crisp the bottom.
How do I know when the meat topping is fully cooked? The meat should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer. This is a USDA FSIS guideline for ground meat.
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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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