Manoushe is a Lebanese flatbread pizza topped with spiced lamb mince, za'atar, and pomegranate molasses—soft and pliable straight from the pan with a gluten-free xanthan-based dough that requires no rising time beyond 40 minutes at room temperature.
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For the dough, place the flour into a mixing bowl and add the xanthan, dried yeast, salt and mix to combine. Add the water, using 250ml at first (you may need a little more) and oil to this and mix with your hand to combine. Knead the mix for 5 minutes, it will still be a little sticky, then cover with a tea towel and leave at room temp for 40 minutes. Gently knock the dough back, knead again for 1 minutes, using a little more flour if needed, then tip onto a bench and divide into 6 equal pieces or refrigerate here and store for up to 3 days, wrapped in the fridge.
Mix the za’atar and olive oil together and set aside.
Roll the dough between two sheets of baking paper until approx. 3mm thick. Peel the top layer off and spoon over the za’atar/oil mix and if making the lamb manoushe, spoon some lamb all around.
Remove the pan from the oven carefully then lift the manoushe into the pan, keeping the baking paper on the bottom. Watch as it begins to bubble from the heat of the pan then transfer back to the oven for 2 minutes. Don’t overcook, you want it soft.
Serve the simple Manoush with the cucumbers, tomatoes and mint scattered over or if making the lamb version, serve with yoghurt spooned over, some pomegranate, extra pomegranate molasses and lemon.
Place a frying pan over a high heat, add the oil, onion, garlic with a generous pinch of salt and cook for 2 minutes. Add the Baharat, cumin and lamb and keep over the high heat with a little more salt add, cooking until the mince has broken up, browned and is cooked through but not dry. Stir through the pomegranate molasses, adjust the seasoning, cook for 1 minute longer then allow to cool. This can be made up to 3 days ahead.
Store cooled manoushe in an airtight container for up to 2 days; reheat gently in a warm oven to restore softness.
frying pan (high-heat) · oven · mixing bowl · baking paper
Yes, the simple version uses only the za'atar and oil mix, optionally topped with cheese before baking or roast chicken and avocado after. Both are traditional.
Beef or chicken mince work equally well; use the same weight and follow the same browning and seasoning steps.
Start with 250 ml water and add more gradually if needed; xanthan gum doughs are naturally wetter than wheat doughs. Don't over-knead after the 5-minute initial knead.
Watch for bubbling once it hits the hot pan, then transfer to the oven for only 2 minutes. Overcooking makes it dry; you want it soft and pliable.
The recipe gives a 40-minute room-temperature rest but does not specify refrigeration or overnight storage options.
