📝 About This Recipe
Often called the 'Middle Eastern pizza,' Manakish is a beloved staple found in every corner bakery from Beirut to Amman. This version features a pillowy, soft dough topped with a fragrant blend of wild thyme, toasted sesame seeds, and tangy sumac, all unified by high-quality olive oil. It is a sensory journey that brings the warmth of the Mediterranean morning straight to your kitchen, offering a perfect balance of earthy, nutty, and zesty flavors.
🥗 Ingredients
The Dough (Ajeen)
- 3 1/2 cups All-purpose flour (sifted; can use bread flour for more chew)
- 1 1/4 cups Warm water (approximately 105°F to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1 teaspoon Salt (fine sea salt preferred)
- 1/4 cup Extra virgin olive oil (high quality for the best crumb)
The Za'atar Topping
- 1/2 cup Za'atar blend (a mix of dried thyme, sumac, and sesame seeds)
- 1/2 cup Extra virgin olive oil (use a robust, fruity variety)
- 1 teaspoon Sumac (extra for a brighter tang)
- 1 pinch Salt (to taste)
For Serving
- 1/2 cup Fresh mint leaves (plucked from stems)
- 2 pieces Persian cucumbers (sliced into rounds)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Labneh (strained yogurt for dipping)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 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, 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. Mix by hand or with a dough hook until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for about 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. 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 mixing the za'atar blend, 1/2 cup olive oil, and extra sumac in a small bowl. It should be a spreadable paste, not too runny.
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7
Preheat your oven to 450°F (230°C). If you have a baking stone or steel, place it in the oven to get screaming hot.
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8
Punch down the risen dough and divide it into 6 to 8 equal-sized balls. Cover them with a towel and let rest for 10 minutes.
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9
On a floured surface, roll each ball into a circle about 1/4 inch thick. Use your fingertips to press small indentations into the surface (like focaccia) to hold the oil.
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10
Place the dough rounds on parchment-lined baking sheets. Spread about 1-2 tablespoons of the za'atar mixture over each round, leaving a small border around the edges.
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11
Bake for 10-12 minutes, or until the edges are golden brown and the bottom is crisp. Do not overbake; they should remain pliable enough to fold.
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12
Remove from the oven and immediately cover the hot manakish with a clean kitchen towel for 2 minutes; this traps the steam and ensures a soft, authentic texture.
💡 Chef's Tips
Always use the freshest za'atar you can find; if it smells dusty rather than herbal, it's too old. Don't skimp on the olive oil—it is the primary carrier of flavor for this dish. If your oven doesn't get very hot, consider using a cast-iron skillet on the stovetop to crisp the bottom before finishing under the broiler. To keep them soft for later, stack the warm manakish on top of each other and wrap them in foil. You can freeze the dough balls for up to a month; just thaw in the fridge overnight before using.
🍽️ Serving Suggestions
Serve warm with a side of creamy Labneh drizzled with more olive oil. Pair with a glass of hot, sweetened black tea infused with fresh mint or sage. Serve alongside a plate of salty Halloumi cheese and kalamata olives. Fold the manakish around fresh cucumber slices and tomatoes for a portable breakfast wrap. Include it as part of a larger Mezze spread with Hummus and Baba Ganoush.