📝 About This Recipe
Known as the soul of the Lebanese breakfast table, this 'Pizza Lebanese Style' or Manakish features a soft, pillowy dough topped with the iconic duo of earthy za’atar and salty, melty cheese. The aroma of toasted sesame seeds and wild thyme wafting from the oven evokes the bustling bakeries of Beirut, offering a perfect balance of herbal brightness and rich dairy. This versatile flatbread is more than just a meal; it is a warm, communal experience that captures the heart of Levantine hospitality.
🥗 Ingredients
For the Dough (The Base)
- 4 cups All-purpose flour (sifted)
- 2 teaspoons Active dry yeast
- 1 teaspoon Sugar (to activate the yeast)
- 1.5 cups Warm water (approx. 105-110°F)
- 1/4 cup Extra virgin olive oil (plus more for greasing the bowl)
- 1 teaspoon Salt (fine sea salt)
Za'atar Topping
- 1/2 cup Za'atar spice blend (authentic Lebanese blend with sumac and sesame)
- 1/3 cup Extra virgin olive oil (high quality for best flavor)
Cheese Topping
- 2 cups Akkawi cheese (shredded and soaked to remove excess salt)
- 1 cup Nabulsi or Halloumi cheese (shredded)
- 1 teaspoon Fresh Nigella seeds (also known as black cumin)
- 1/2 teaspoon Dried mint (optional for cheese topping)
Fresh Garnish
- 1/2 cup Fresh mint leaves (whole leaves)
- 2 pieces Persian cucumbers (thinly sliced)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Kalamata or Lebanese black olives (pitted)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Create a well in the center and pour in the yeast mixture and 1/4 cup of olive oil.
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3
Knead the dough by hand for 10 minutes or with a dough hook on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and slightly tacky.
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4
Lightly oil a large bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until it has doubled in size.
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5
While the dough rises, prepare the toppings. Mix the za'atar and olive oil in a small bowl to create a spreadable paste. If using Akkawi cheese, ensure it has been soaked in water for 30 minutes and drained to remove the harsh brine.
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6
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven during preheating for at least 30 minutes.
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7
Punch down the risen dough and divide it into 6-8 equal-sized balls. On a lightly floured surface, roll each ball into a circle about 1/4 inch thick.
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8
Using your fingertips, press small indentations into the surface of the dough circles (this helps the toppings stay in place and prevents the dough from puffing up too much).
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9
Spread 2 tablespoons of the za'atar mixture over half of the dough rounds, leaving a small border around the edges.
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10
For the remaining rounds, spread the shredded Akkawi and Nabulsi cheese blend generously. Sprinkle with Nigella seeds and a pinch of dried mint.
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11
Transfer the flatbreads to a parchment-lined baking sheet or directly onto the preheated pizza stone.
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12
Bake for 10-12 minutes, or until the edges are golden brown and the cheese is bubbly and slightly charred in spots.
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13
Remove from the oven and immediately cover with a clean kitchen towel for 2 minutes; this traps the steam and ensures the crust stays soft and pliable.
💡 Chef's Tips
If you can't find Akkawi cheese, a mix of fresh Mozzarella and Feta is an excellent substitute. For an extra crispy bottom, use a baking steel or stone and bake at the highest temperature your oven allows. Always use high-quality, cold-pressed extra virgin olive oil for the za'atar paste as it is a primary flavor driver. Don't over-knead the dough once it becomes smooth, or the Manakish will become too chewy rather than soft. To make ahead, you can freeze the rolled-out dough discs between layers of parchment paper for up to a month.
🍽️ Serving Suggestions
Serve warm with a side of creamy Labneh (strained yogurt) drizzled with olive oil. Pair with a hot cup of Lebanese black tea infused with fresh mint or sage. Serve alongside a platter of fresh cucumbers, tomatoes, and olives for a traditional breakfast. Fold the za'atar Manakish around fresh mint and tomato slices for an on-the-go wrap. Accompany with a side of pickled turnips or wild cucumbers for a vinegary crunch.