📝 About This Recipe
Often referred to as the 'pizza of the Levant,' Manakish is a beloved Middle Eastern staple that fills the morning air with the scent of toasted herbs and warm dough. This version features a soft, chewy crust topped with a rich, earthy blend of wild thyme, sumac, and toasted sesame seeds swirled in golden olive oil. It is the quintessential breakfast comfort food, offering a perfect balance of tangy, savory, and nutty notes in every bite.
🥗 Ingredients
The Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1 1/4 cups Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1/4 cup Extra virgin olive oil (high quality for flavor)
- 1 1/2 teaspoons Sea salt (fine grain)
- 1 tablespoon Plain Greek yogurt (optional, for extra softness)
The Za'atar Topping
- 1/2 cup Za'atar spice blend (ensure it contains sumac and sesame)
- 1/2 cup Extra virgin olive oil (cold pressed)
- 1 teaspoon Dried culinary thyme (optional, for extra herbiness)
- 1/4 teaspoon Salt (to taste)
👨🍳 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, whisk together the flour and sea salt. Create a well in the center.
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3
Pour the yeast mixture, 1/4 cup olive oil, and the Greek yogurt (if using) into the well. Mix with a wooden spoon until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for 8-10 minutes, or in a stand mixer with a dough hook for 5-7 minutes, until the dough is smooth, elastic, and slightly tacky.
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5
Lightly grease a clean bowl with olive oil. Place the dough inside, cover with a damp cloth or plastic wrap, 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 mixing the za'atar spice blend and 1/2 cup olive oil in a small bowl. The consistency should be a spreadable paste, not too runny.
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7
Preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven to heat; otherwise, use a large inverted baking sheet.
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8
Punch down the risen dough to release air. Divide it into 6 equal portions and roll each into a smooth ball.
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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. Use your fingertips to press small indentations (dimples) into the surface to hold the oil.
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10
Place the dough circles on parchment paper. Spread about 1.5 to 2 tablespoons of the za'atar mixture over each circle, leaving a small border around the edges.
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11
Carefully transfer the dough (with the parchment) onto the hot baking stone or baking sheet. Bake for 10-12 minutes until the edges are golden brown and the bottom is crisp.
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12
Remove from the oven and let them rest for 2 minutes. The steam will soften the crust slightly, making it perfectly pliable for folding.
💡 Chef's Tips
Check the freshness of your za'atar; if it doesn't smell fragrant, the flavor will be dull. Avoid over-baking, as the za'atar can become bitter if the herbs burn. If the dough is too springy and shrinks back when rolling, let it rest for 5 minutes to relax the gluten. For a crispier crust, skip the yogurt and use a higher temperature with a shorter bake time. Store leftovers in an airtight container; they reheat beautifully in a dry skillet over medium heat.
🍽️ Serving Suggestions
Serve warm with a side of labneh (strained yogurt) drizzled with olive oil. Pair with fresh cucumber slices, heirloom tomatoes, and salty kalamata olives. Enjoy alongside a hot cup of fresh mint tea for an authentic breakfast experience. Fold the manakish around fresh sprigs of mint and green onions for a portable snack. Serve as an appetizer with a bowl of creamy hummus or baba ganoush.