Lebanese Manakish

Pro tips

• Use a mix of all-purpose and strong bread flour for structure and elasticity; this helps manakish hold toppings and achieve the right texture.
• Don't overload with toppings—a thin, even layer prevents sogginess and ensures even cooking.
• Work quickly when shaping dough into flatbreads; warmer dough is more pliable and won't tear.
• Bake on a preheated pan or baking stone at high heat for a crispy base and faster topping melt.

Substitutions

• Akkawi cheese → halloumi or white cheddar (firm cheeses that hold shape when melted)
• Kishik powder → sumac mixed with salt (provides tang; use 1 tablespoon sumac + pinch of salt per 2 tablespoons kishik)
• Zaatar blend → dried oregano + sesame seeds + sumac (if purchasing zaatar is difficult)
• Bread flour → additional all-purpose flour (dough will be slightly softer but still workable)

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 5-7 minutes to restore crispness.

What is the difference between zaatar and kishik manakish?

Zaatar manakish uses a dried herb and sesame spice blend with olive oil, offering a tangy, herbaceous flavor. Kishik manakish uses fermented grain powder for a sour, umami-rich taste. Both are authentic variations.

Can I prepare manakish dough ahead of time?

Yes. Mix and knead the dough, then refrigerate it covered for up to 24 hours. Let it return to room temperature before shaping and topping.

How do I know when manakish is fully cooked?

Manakish is done when the flatbread is golden brown on top and the bottom is lightly crispy and pale golden. This typically takes 8-12 minutes at high heat.

Can I use mozzarella instead of akkawi cheese?

Akkawi has a higher melting point and salty flavor. Mozzarella will work but will be milder and melt differently. Halloumi or white cheddar are closer substitutes.

Is manakish best eaten fresh or can it be reheated?

Manakish is best eaten warm and fresh. Leftovers can be wrapped and reheated in a 350°F oven for 5-7 minutes to restore crispness.