📝 About This Recipe
Transport your kitchen to the bustling streets of Beirut with Manakish, the quintessential Lebanese flatbread characterized by its dimpled surface and aromatic herb topping. This recipe features a soft, pillowy dough that serves as the perfect canvas for a rich, earthy blend of wild thyme, toasted sesame seeds, and tangy sumac mixed with premium olive oil. Whether enjoyed as a savory breakfast or a communal appetizer, these 'Levantine pizzas' offer a warm, comforting embrace of Middle Eastern hospitality.
🥗 Ingredients
For the Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1 1/4 cups Warm water (between 105-115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1 teaspoon Sea salt (fine grain)
- 1/4 cup Extra virgin olive oil (high quality)
For the Za'atar Topping
- 1/2 cup Za'atar spice blend (ensure it contains sumac and sesame)
- 1/2 cup Extra virgin olive oil (fruity and robust)
- 1/2 teaspoon Dried mint (optional, for extra freshness)
For Serving
- 1/4 cup Fresh mint leaves (plucked from stems)
- 2 pieces Lebanese cucumbers (thinly sliced)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Kalamata or Labneh 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, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
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3
Pour the yeast mixture and 1/4 cup of olive oil into the well. Using a wooden spoon or a dough hook, mix until a shaggy dough begins to form.
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4
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a stand mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly grease a large bowl with olive oil. Place the dough inside, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the topping by whisking the za'atar spice blend with 1/2 cup of olive oil and dried mint in a small bowl. The consistency should be like a thick, spreadable paste.
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7
Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to heat. Otherwise, lightly grease two large baking sheets.
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8
Punch down the risen dough to release air. Divide it into 6 to 8 equal-sized balls, roughly the size of a large lemon.
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9
On a floured surface, roll each ball into a circle about 6-7 inches in diameter and 1/4 inch thick.
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10
Use your fingertips to press deep indentations into the surface of each dough circle. This 'dimpling' prevents the dough from puffing up too much and creates little pools for the oil.
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11
Spread about 1.5 to 2 tablespoons of the za'atar mixture over each flatbread, leaving a small border around the edges.
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12
Transfer the flatbreads to the baking sheets or stone. Bake for 10-12 minutes, or until the edges are golden brown and the bottom is cooked through but still soft.
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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
Use high-quality Lebanese za'atar; if it smells dusty rather than herbal and bright, it's likely old. Avoid over-baking the manakish, as they should be soft enough to fold like a taco without snapping. If the dough keeps shrinking back while rolling, let it rest for 5 minutes to relax the gluten, then try again. For a 'Cocktail Manakish,' top half with za'atar and the other half with a blend of Akawi and Mozzarella cheeses. You can make the dough a day in advance and let it rise slowly in the refrigerator for a deeper flavor profile.
🍽️ Serving Suggestions
Serve warm with a side of creamy Labneh (strained yogurt) topped with a drizzle of olive oil. Pair with a glass of hot, sweetened black tea infused with fresh mint or sage. Serve alongside a fresh platter of sliced cucumbers, tomatoes, and salty olives for a traditional breakfast. Fold the manakish over fresh mint leaves and sliced tomatoes for a portable, savory wrap. Include as part of a larger Mezze spread with Hummus, Baba Ganoush, and Tabbouleh.