Gluten-free manakish is a crispy Mediterranean flatbread topped with cheese and za'atar, made with rice flour and tapioca flour instead of wheat. This recipe yields eight individual manakish with a tender crumb and authentic herb-spiced finish.
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In a bowl, mix together the cheese, salt, and oregano.
In a bowl, mix together the Za'atar and olive oil.
First, prepare the yeast mixture by adding sugar to the warm milk. Then add the yeast and gently mix the mixture. Cover the yeast mixture and set it aside for 10 minutes.
In a bowl, whisk together the flours, baking powder, xanthan gum, and salt. Then make a small hole in the middle and add in the egg, apple cider vinegar, yoghurt, and vegetable oil. Then add the yeast mixture created in step 1.
Using a stand-alone mixer with the paddle attachment or a hand-held mixer, beat the ingredients together at medium speed until combined.
Then, apply vegetable oil to a separate bowl and move the dough to the bowl. Cover the bowl with a damp towel and let the dough rise for 2 hours.
After the dough had risen, divide it into 8 separate sections. Then shape each section into a ball.
Preheat the oven to 180°C and move the rack to the bottom of the oven.
Using a rolling pin, flatten the dough to a 9-inch diameter circle. Ensure that the circle's thickness is no more than 2 mm (See notes below).
Bake the dough on the bottom rack for 7 minutes. Then remove the manakish from the oven and apply the topping (Cheese or Za'atar). Then bake the manakish for another 2 minutes at the bottom rack.
Store cooled manakish in an airtight container at room temperature for up to 2 days. Reheat in a 180°C oven for 3–4 minutes or in a toaster oven until warm and crispy.
stand mixer with paddle attachment (or hand-held mixer) · rolling pin · baking sheet
No. This recipe is specifically formulated for gluten-free flours. Substituting all-purpose flour will change the dough structure, hydration, and rise time. Stick to the rice, tapioca, and brown rice flour combination.
The cheese filling (Kashkaval and Akkawi with oregano) is savory and creamy, while the za'atar topping (za'atar mixed with olive oil) is herbaceous and tangy. You can use one or both on the same manakish.
Bottom-rack placement ensures the base crisps and cooks through before the topping burns. The manakish bakes for 7 minutes first, then toppings are added for 2 more minutes on the same rack.
After 2 hours at room temperature, the dough should increase noticeably in volume. The dough is ready to divide into 8 balls and shape.
The recipe does not specify freezing instructions. After the 2-hour rise, divide and shape the dough, then bake immediately for best results. Do not freeze unbaked dough with this gluten-free blend without testing first.
