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Manakish

A traditional Lebanese breakfast flatbread topped with a flavorful za'atar spice blend and olive oil, baked until golden and aromatic.

35 minMediumServes 6250 cal/serving

LebaneseBreakfastOvenVegetarianVeganHalal-friendlyNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 3 cups all-purpose flour
  • 2 tsp active dry yeast
  • 2 tsp sugar
  • 1 tsp salt
  • 1 cup warm water (about 110°F)
  • 6 tbsp extra virgin olive oil (divided)
  • 6 tbsp za'atar spice blend
  • 2 tsp sesame seeds (optional, for extra crunch)
  • 1 cup plain yogurt (for serving)
  • 1 cucumber (for serving), sliced
  • 2 tomatoes (for serving), sliced
  • 1/2 cup fresh mint leaves (for serving)

Instructions

  1. 1

    In a large bowl, combine the 3 cups all-purpose flour, 2 tsp active dry yeast, 2 tsp sugar, and 1 tsp salt.

  2. 2

    Make a well in the center and add the 1 cup warm water (about 110°F) and 2 tablespoons of extra virgin olive oil (divided). Mix until a dough forms.

  3. 3

    Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

  4. 4

    Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.

  5. 5

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  6. 6

    Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball, then flatten into a disc about 6 inches in diameter and 1/4 inch thick.

  7. 7

    Place the discs on the prepared baking sheet, leaving space between them.

  8. 8

    In a small bowl, mix 4 tablespoons of extra virgin olive oil (divided) with the 6 tbsp za'atar spice blend to form a paste. If using 2 tsp sesame seeds (optional, for extra crunch), add them to this mixture.

  9. 9

    Using your fingertips, press dimples into the surface of each dough disc, then spread about 1 tablespoon of the za'atar mixture over each one.

  10. 10

    Bake for 12-15 minutes, or until the edges are golden brown.

  11. 11

    Serve warm with 1 cup plain yogurt (for serving), 1 sliced cucumber (for serving), 2 sliced tomatoes (for serving), and 1/2 cup fresh mint leaves (for serving) on the side for a traditional Lebanese breakfast.

Questions

Can I make Manakish gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Manakish keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Manakish?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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