5-Ingredient Manakish (Lebanese Flatbreads) | CookOS

5-ingredient manakish (Lebanese flatbreads)

Name: 5-Ingredient Manakish (Lebanese Flatbreads)
Prep time: 15 min
Cook time: 8 min
Total time: 15 min
Yield: 4 servings
Cuisine: middle eastern
Ingredients: 1 tsp active dry yeast; 0.66 cup water (warm); 2 cups flour; 1 tsp salt; 1 tsp sugar; 6 tbsp olive oil; 3 tbsp Za'atar; 5 oz halloumi; lemon (for serving)

Manakish are Lebanese flatbreads topped with za'atar and halloumi cheese that bake up crispy and fragrant in under an hour. This 5-ingredient version uses a simple yeast dough that requires no kneading or overnight rise.

🌍Middle eastern 🥗Vegetarian 🏷️Bread 🏷️Snack 🏷️Baking 🏷️Kid friendly

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5-ingredient manakish (Lebanese flatbreads)

Total

15 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Kitchenstories · by Ruby Goss

Ingredients

1 tsp active dry yeast
0.66 cup water (warm)
2 cups flour
1 tsp salt
1 tsp sugar
6 tbsp olive oil
3 tbsp Za'atar
5 oz halloumi
lemon (for serving)

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Instructions

1
Dissolve yeast in lukewarm water. Add flour, salt, and sugar to a bowl. Make a well and add yeast mixture, followed by one third of the olive oil. Work into a dough using your hands and knead for 5 min. until elastic. The dough should spring back when poked with your finger. Form dough into a ball, place in a large bowl, oil the top, and cover with plastic wrap. Set aside somewhere warm for 1 hr.
2
Once the dough has risen, roll out into a log and divide into 4 equal pieces. Place on a parchment-lined baking sheet and press out slightly into flatbreads. Cover with a clean kitchen towel and let rise again while you prepare the topping. Mix the Za’atar with remaining olive oil. Grate halloumi on the largest side of a box grater, then add to the Za’atar mixture and mix to combine.
3
Preheat oven to 200°C/400°F. Stretch out the flatbreads and dimple the surfaces with your fingertips. Top each generously with the Za’atar-halloumi mixture and drizzle more olive oil, if desired. Transfer to oven and bake for approx. 8 min. Serve immediately with lemon wedges. Enjoy!

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Tips & Notes

Pro tips

Use warm water (110°F) for yeast activation—too hot kills the yeast, too cool prevents rising.
Oil your hands before stretching dough to prevent sticking and create a thinner, more even flatbread.
Press toppings gently into the dough before baking so they adhere; za'atar and cheese can slide off if just scattered on top.
Bake on the lowest oven rack or use a preheated baking sheet to ensure the bottom crisps and doesn't stay doughy.

Substitutions

Water → Greek yogurt thinned with water (adds richness and tang)
Halloumi → feta cheese or labneh (yogurt cheese)
Za'atar → dried oregano mixed with sesame seeds and sumac
Olive oil → melted butter (reduces the Mediterranean flavor slightly)

Storage & make-ahead

Store cooled manakish in an airtight container at room temperature for up to 2 days; reheat wrapped in foil at 350°F for 5 minutes or enjoy cold.

Common Questions

Can I make manakish dough ahead of time?

Yes. Prepare the dough, brush with olive oil, cover, and refrigerate up to 24 hours. Let it come to room temperature for 15 minutes before shaping and topping.