Manakish (also spelled man’ousheh or manaeesh) is a beloved Levantine flatbread, typically topped with za’atar (a blend of thyme, sesame, and sumac) and olive oil, then baked until blistered and golden. This version brings the classic bakery-style manakish to your home kitchen, with a chewy, slightly crisp crust and a fragrant, earthy topping that works for breakfast, lunch, or a snack. It’s a straightforward dough that comes together in about two hours, and the result is far better than anything from a box.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) instant yeast
- 1 ½ teaspoons (9 g) salt
- 1 teaspoon (4 g) sugar
- 1 ½ cups (355 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) olive oil, for the dough
- ½ cup (120 ml) extra-virgin olive oil, for the topping
- ½ cup (60 g) za’atar spice blend (store-bought or homemade)
- Optional: 1 cup (100 g) crumbled feta cheese, or 1 cup (120 g) shredded mozzarella
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, salt, and sugar. Add the warm water and 2 tablespoons (30 ml) 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. If the dough is too sticky, add a little flour, a tablespoon at a time. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
- Preheat the oven: About 30 minutes before baking, place a pizza stone or an inverted baking sheet on the middle rack of the oven. Preheat to 500°F (260°C). If you don’t have a stone, a regular baking sheet works, but the crust will be less crisp.
- Make the topping: In a small bowl, mix the za’atar with the ½ cup (120 ml) extra-virgin olive oil. Stir until it forms a thick paste. Set aside.
- Shape the manakish: Punch down the dough and divide into 4 equal pieces. On a lightly floured surface, roll each piece into a circle about 8–9 inches (20–23 cm) in diameter and ¼-inch (6 mm) thick. Don’t worry if they’re not perfect circles—rustic is fine.
- Top: Spread about 2 tablespoons of the za’atar mixture evenly over each round, leaving a ½-inch (1 cm) border. If using cheese, sprinkle it on top now.
- Bake: Carefully transfer one or two manakish onto the hot stone or baking sheet. Bake for 4–6 minutes, until the edges are golden and the bottom is crisp. The top should be lightly browned but still soft. Repeat with the remaining dough.
- Serve: Remove from the oven and serve immediately, while warm. If you like, drizzle with a little extra olive oil and a squeeze of lemon.
Tips
- Za’atar substitute: If you can’t find za’atar, mix 2 tablespoons dried thyme, 1 tablespoon toasted sesame seeds, 1 teaspoon ground sumac, and ½ teaspoon salt. Sumac is key—it adds the tangy, lemony note.
- Don’t over-knead: The dough should be soft and slightly tacky, but not sticky. Over-kneading will make the manakish tough.
- Use a hot oven: The high heat is what gives manakish its signature blistered spots and chewy-then-crisp texture. Don’t lower the temperature.
- Make ahead: You can prepare the dough a day ahead and let it rise slowly in the refrigerator. Bring it to room temperature before shaping.
Serving Suggestions
Serve manakish warm, either folded or flat. It’s delicious on its own, or with a side of labneh (strained yogurt), fresh mint, cucumber slices, and olives. For breakfast, it pairs well with a cup of strong tea or Turkish coffee. For lunch, roll it up with hummus and a handful of arugula.
Variations
- Cheese manakish: Use a mixture of mozzarella and feta, or just akkawi cheese (a mild, salty white cheese from the Levant). If using akkawi, soak it in water for 30 minutes to reduce salt.
- Meat manakish (lahm bi ajin): Brown ½ pound (225 g) ground lamb or beef with 1 small chopped onion, 1 teaspoon ground allspice, ½ teaspoon cinnamon, and salt. Spread the cooked meat over the dough and bake as directed. (For ground meat, cook to a safe minimum internal temperature of 160°F / 71°C, checked with a food thermometer.)
- Vegetable manakish: Top with a mixture of sautéed spinach, onions, and a squeeze of lemon.
Storage and Reheating
Store leftover manakish in an airtight container or zip-top bag at room temperature for up to 2 days. To reheat, place in a toaster oven or under a broiler for 2–3 minutes until crisp. You can also freeze baked manakish for up to 3 months; wrap each piece in plastic wrap and then foil. Reheat from frozen directly in a 375°F (190°C) oven for 5–7 minutes.
Frequently Asked Questions
Can I use whole wheat flour? Yes, but replace only half of the all-purpose flour with whole wheat. The result will be denser and nuttier, but still delicious.
What if I don’t have a pizza stone? Use an inverted baking sheet. Preheat it in the oven for at least 30 minutes. The key is to have a hot surface to transfer the dough onto.
Can I make the dough in a bread machine? Absolutely. Add the ingredients in the order recommended by your machine and use the dough cycle. Then proceed with shaping and baking.
Why is my za’atar paste too thick or too thin? The consistency should be like a thick paste. If it’s too thick, add a little more oil. If too thin, add more za’atar. Different brands of za’atar absorb oil differently.
Can I use active dry yeast instead of instant? Yes. Dissolve 1 ½ teaspoons of active dry yeast in the warm water with the sugar, let it sit for 5–10 minutes until foamy, then add to the flour.
How do I know when the manakish is done? The edges will be golden brown and the bottom will be crisp. The top should look slightly blistered and the dough should not feel raw. If you’re unsure, lift one with a spatula and check the bottom.
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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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