Manakish is a yeasted Lebanese flatbread served warm as a breakfast centerpiece, topped with herbaceous za'atar, brined cheese, kishik, or red pepper paste. Unlike other flatbreads relegated to the side, manakish steal the spotlight—crispy-edged, dimpled, and baked at high heat for pure comfort.
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In a large bowl, mix the flour, salt, sugar, instant dry yeast, and oil.
Add the powdered milk, yogurt, and lukewarm water, and mix well, using your hands to incorporate all the ingredients. When the mixture starts to come together, knead it thoroughly until you have a soft, malleable dough. If the dough is too dry, add more water, 1 tablespoon at a time. If it is too sticky to handle, add more flour, 1 tablespoon at a time. Be careful not to add too much extra flour—you want the dough to remain soft and slightly tacky.Slap the dough against the counter a few times to help develop the gluten. Place the dough in a greased bowl, cover with plastic wrap, and set aside for 1 hour, or until it has doubled in size.
The zaatar topping: In a bowl, mix the zaatar with olive oil, or a combination of olive oil and sunflower oil, until you have a moderately thick paste. Cover and set aside.
The cheese topping: Cut the cheese into squares, cover it with water, and soak it for 8 hours, changing the water every hour to reduce its saltiness. The best substitute for Akkawi cheese is a combination of mozzarella and a small amount of feta cheese!
Kishik Topping: In a small bowl, mix together the onion, kishik, light olive oil, tomato paste, a pinch of salt, cayenne or hot pepper, and pine nuts (if using) until you have a moderately thick paste. Cover and set aside.
Red Pepper Paste Topping: In a small bowl, combine the red pepper paste, onion, sesame seeds, chopped walnuts, olive oil, salt, and your favorite hot pepper, such as cayenne or chili flakes. Mix well until the ingredients are thoroughly combined and the mixture reaches a moderately thick, spreadable consistency.
Now your toppings are ready.
When the dough has doubled in size, sprinkle some flour on a clean countertop and dust your rolling pin with flour. Divide the dough into 3 equal portions to make it easier to roll. Working with one portion at a time, roll the dough out to an even thickness of 1/2 inch (13 mm). Cut out large or small circles, depending on your preferred size. Gather the scraps, re-roll them, and continue cutting. Repeat with the remaining dough.
Lightly grease the oven sheets with sunflower oil, then transfer the round dough onto them. You will need more than one sheet.
Spread roughly 1–2 tablespoons of your chosen topping, depending on the size of your manakish (choose your favorite, or use all four toppings for a varied manakish platter), over the dough, leaving a ¼-inch border. Dimple the manakish with your fingers.
Let the unbaked manakish rest for 20 minutes for a second fermentation.
Preheat the oven to 500°F (260°C), with a rack in the center.
Bake one sheet at a time for about 8 minutes, until lightly browned and crispy. Remove with an oven spatula.
Serve warm with labneh, labneh balls, olives, and tea. Heavenly delicious!
The recipe does not specify storage or reheating instructions; manakish are best consumed warm immediately after baking.
A combination of mozzarella and a small amount of feta cheese works best. Soak your chosen cheese in water for 8 hours, changing the water every hour to reduce saltiness.
The recipe requires the dough to double in size before rolling and shaping, though exact timing is not specified in the steps. A second 20-minute fermentation occurs after topping and before baking.
The recipe does not address make-ahead or storage details. Manakish are best served warm immediately after baking from the oven.
Preheat to 500°F (260°C) with a rack in the center. Bake one sheet at a time for about 8 minutes until lightly browned and crispy.
Yes. Spread 1–2 tablespoons of your chosen topping (or mix all four for variety) over each round, leaving a ¼-inch border, then dimple with your fingers before the final fermentation and bake.
