Manakish is a warm, aromatic Lebanese flatbread made with yeast dough, topped with a fragrant za'atar and olive oil paste, then baked until the edges turn golden. It's traditionally served for breakfast with yogurt, cucumber, tomatoes, and fresh mint.
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In a large bowl, combine the 3 cups all-purpose flour, 2 tsp active dry yeast, 2 tsp sugar, and 1 tsp salt.
Make a well in the center and add the 1 cup warm water (about 110°F) and 2 tablespoons of extra virgin olive oil (divided). Mix until a dough forms.
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball, then flatten into a disc about 6 inches in diameter and 1/4 inch thick.
Place the discs on the prepared baking sheet, leaving space between them.
In a small bowl, mix 4 tablespoons of extra virgin olive oil (divided) with the 6 tbsp za'atar spice blend to form a paste. If using 2 tsp sesame seeds (optional, for extra crunch), add them to this mixture.
Using your fingertips, press dimples into the surface of each dough disc, then spread about 1 tablespoon of the za'atar mixture over each one.
Bake for 12-15 minutes, or until the edges are golden brown.
Serve warm with 1 cup plain yogurt (for serving), 1 sliced cucumber (for serving), 2 sliced tomatoes (for serving), and 1/2 cup fresh mint leaves (for serving) on the side for a traditional Lebanese breakfast.
Store cooled manakish in an airtight container at room temperature for up to 2 days, or freeze wrapped in foil for up to 1 month; reheat wrapped foil at 350°F for 10 minutes.
Za'atar is a Middle Eastern spice blend of dried herbs (thyme, sumac, sesame), and salt. While you can blend dried thyme, sumac, and sesame seeds at home, store-bought blends are more convenient for this recipe.
Yes. Divide and shape the dough into discs after the first rise, then cover and refrigerate for up to 8 hours. Let them come to room temperature before topping and baking.
Ensure your warm water is around 110°F—too hot kills the yeast, too cold slows fermentation. Let the dough rise in a warm, draft-free spot for the full hour until it doubles in size.
Yes. Cool completely, wrap in foil, and freeze for up to 1 month. Reheat wrapped in foil at 350°F for about 10 minutes until warm.
A mix of dried oregano, thyme, and sumac works, or labneh (strained yogurt) with minced fresh herbs like parsley and mint for a different but traditional topping.
