Manakish is a traditional Lebanese flatbread made from simple yeast dough and topped with za'atar spice blend, fresh tomatoes, and onions, then baked until golden. It's a versatile breakfast or snack that's crispy outside and tender inside.
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Dissolve the sugar in a sip of lukewarm water, and add the yeast. 100ml should be plenty. I am using dry yeast today. Be careful, if the water is too warm, the yeast dies. We want the water to be in the 68-81°F range for optimal results. Let the yeast start in the water for 10 minutes.
Once the yeast is prepared, add the flour, salt, olive oil, and remaining water. Work the mixture either by hand or with a kitchen machine until you have a nice, firm dough in your bowl. You might want to add a touch of additional flour or water if your dough seems too dry or too wet.
Cover your bowl with a clean, slightly wet kitchen towel, and let the yeast do its magic for one hour in a warm place.
Now, you can divide your dough into portions. I like the manakish to be on the smaller side. I am rationing the dough into 14 portions. Roll the dough into balls, cover them again with a wet towel and let them rise for another hour.
Preheat your oven to 190° Celsius/374 Fahrenheit.
For toppings, mix the olive oil with za'atar and spread it over some of the manakish. Finely dice your onion. Discard the white parts and seeds from the tomato, and chop them. Mix the tomatoes and onions with a touch of salt and olive oil, and spread them on the manakish. Aside from za'atar or tomatou0026onion, you can try making some with a vegan cheese substitute if you like.
The baking should take around 10 minutes. Keep a close eye on them! Depending on your preference, bake them a minute shorter or longer.
Enjoy!
Store cooled manakish in an airtight container at room temperature up to 2 days. Reheat in a 180°C oven for 5–7 minutes to restore crispness.
Yes. Prepare the dough, cover it, and refrigerate up to 24 hours. Let it come to room temperature before shaping and topping.
Za'atar is a Middle Eastern spice blend of dried herbs, sesame seeds, and sumac. It's available at most specialty stores, Middle Eastern markets, or online.
Warm water activates yeast quickly; ensure water is 40–45°C (104–113°F). If dough is still sticky, add flour 1 tbsp at a time during kneading.
Yes. Cool completely, wrap in foil or freezer bags, and freeze up to 3 months. Reheat at 180°C (350°F) for 10–12 minutes.
Combine za'atar with olive oil to form a paste, then spread evenly over the dough before adding tomatoes and onions.
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