📝 About This Recipe
Often referred to as the 'pizza of the Levant,' Manakish is a beloved Middle Eastern staple that captures the soul of Mediterranean breakfast culture. This recipe features a soft, pillowy dough topped with a fragrant infusion of wild thyme, toasted sesame seeds, and tangy sumac, all carried by the richness of premium extra virgin olive oil. It is a sensory journey that balances earthy, herbal, and citrusy notes in every crispy-yet-chewy bite.
🥗 Ingredients
The Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1.25 cups Warm water (approximately 105°F to 110°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1.5 teaspoons Sea salt (fine grain)
- 3 tablespoons Extra virgin olive oil (high quality)
The Za'atar Topping
- 1/2 cup Za'atar spice blend (ensure it contains hyssop or thyme, sumac, and sesame)
- 1/2 cup Extra virgin olive oil (cold-pressed preferred)
- 1 teaspoon Sumac (optional for extra tang)
- 1 pinch Flaky sea salt (to taste)
Fresh Accompaniments
- 2 pieces Lebanese cucumbers (sliced into rounds)
- 2 pieces Roma tomatoes (sliced)
- 1/2 cup Fresh mint leaves (washed and dried)
- 1 cup Labneh (strained yogurt for serving)
- 1/2 cup Kalamata olives (pitted)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry 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 sea salt. Create a well in the center.
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3
Pour the yeast mixture and 3 tablespoons of olive oil into the well. Using a wooden spoon or the dough hook attachment, mix until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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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 spice blend and 1/2 cup of olive oil in a small bowl until it forms a spreadable paste.
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7
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven now to heat up.
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8
Punch down the risen dough to release air. Divide it into 6 equal portions and roll them into smooth balls.
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9
On a floured surface, roll each ball into a circle about 6-7 inches in diameter and roughly 1/4 inch thick.
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10
Use your fingertips to press small indentations (dimples) all over the surface of the dough rounds; this prevents them from puffing up too much and holds the oil.
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11
Spread about 1.5 to 2 tablespoons of the za'atar mixture over each round, leaving a small border around the edges.
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12
Transfer the dough rounds to a parchment-lined baking sheet or directly onto the hot pizza stone.
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13
Bake for 10-12 minutes until the edges are golden brown and the bottom is crisp. Do not overbake, as they should remain pliable.
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14
Remove from the oven and let them rest for 2 minutes. Serve warm with the fresh vegetables and labneh.
💡 Chef's Tips
Use the highest quality extra virgin olive oil you can find; since it's a primary flavor, it makes a massive difference. If your za'atar blend is salt-free, be sure to add a pinch of salt to the oil mixture. For a softer crust, stack the hot manakish on top of each other and cover them with a clean kitchen towel immediately after baking. Avoid over-kneading the dough, which can make the bread tough rather than airy. If you don't have a warm spot for rising, turn your oven on for 1 minute, then turn it off and place the bowl inside.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy Labneh topped with a drizzle of olive oil and a sprinkle of extra za'atar. Pair with a glass of hot, sweetened black tea infused with fresh mint leaves. Fold the warm manakish around fresh cucumber slices, tomatoes, and mint for a portable breakfast wrap. Add a side of salty halloumi cheese, either fresh or pan-seared until golden. Serve as part of a larger mezze platter with hummus, baba ganoush, and pickled turnips.