Manakish

Name: Manakish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Lebanese
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)

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

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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

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

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

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

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

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

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

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Questions

What is Manakish?

A traditional Lebanese breakfast flatbread topped with a flavorful za'atar spice blend and olive oil, baked until golden and aromatic. This reference files it under Lebanese breakfast: made in the oven, rated medium and about 35 minutes start to finish.

How much time should I plan for Manakish?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 4, 1 hour. That wait sits outside the stated prep and cook times, so plan around it.

What oven temperature does Manakish need?

For Manakish, the frying oil is held at 110 F (about 45 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The oven is also used at 400 F (about 205 C) in step 5.

What should Manakish look like when it is ready?

Go by the cues in the method rather than the clock. Step 10: cook until the edges are golden brown.

What can I use instead of za'atar in Manakish?

The entry for Manakish calls for 6 tbsp za'atar spice blend. In its place: Combine dried thyme or oregano with toasted sesame seeds and a little lemon zest, which stands in for the sumac.

How many calories are in Manakish?

One serving (the recipe makes 6) is about 250 calories, with 8 g protein, 35 g carbohydrate and 10 g fat, plus 2 g fiber and 560 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Manakish can be done ahead?

Everything up to step 4. Step 4 is a built-in pause of 1 hour: "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." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

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