Whole Wheat Mankoushe Dough (Lebanese) | CookOS

Simple whole wheat dough for mankoushe

Name: Whole Wheat Mankoushe Dough (Lebanese)
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 300 g Whole wheat flour; 2.5 tsp Instant yeast; 2 tsp Sugar; 1/2 tsp Salt; 3 tbsp Olive oil; 3/4 cup warm water ( ideally at 40C if you have thermometer)

A straightforward whole wheat dough for Lebanese mankoushe that comes together quickly with basic pantry ingredients and minimal kneading. Perfect for topping with zaatar, cheese, or meat before baking.

🌍Lebanese

Total

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From Mrsclueless · by Khalil Antoun

Ingredients

300 g Whole wheat flour
2.5 tsp Instant yeast
2 tsp Sugar

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1/2 tsp Salt

3 tbsp Olive oil

3/4 cup warm water ( ideally at 40C if you have thermometer)

6 Ingredients

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Instructions

1
Add half the amount of flour into a bowl, mix in the sugar, yeast, and salt.
2
Add the olive oil and the warm water (make sure it’s not very hot or else it will kill the yeast) and mix with your hand.
3
Add the rest of the flour and knead until it forms a ball
4
Shape into a ball, add olive oil to the bowl you were using making sure to coat the sides and add the dough. Drizzle the top with some more olive oil
5
Let dough rise for 30-60 mins or until it has doubled
6
To make a zaatar mankoushe: heat a pan on high heat, meanwhile mix olive oil and thyme. Once hot, place the rolled dough on the pan, heat it on both sides until bubbling, spread thyme mixture and allow to cook for a few mins. Don’t overcook or it’ll be too crunchy.

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Tips & Notes

Pro tips

Keep water at 40°C (104°F) for consistent yeast activation; cold water slows rising, hot water kills yeast.
Don't over-knead whole wheat dough; it develops gluten quickly and can become tough. Mix until just combined, then let autolyse for 10 minutes before final shaping.
Use the poke test: press a floured finger into risen dough; it should slowly spring back halfway. If it bounces back fully, it needs more time; if it doesn't spring back, it's overproofed.
Whole wheat flour absorbs more water than white flour; if dough feels stiff after mixing, add water 1 tbsp at a time until it reaches a soft, slightly tacky consistency.

Substitutions

Instant yeast → Active dry yeast (use same amount; activate in warm water 5 minutes before mixing)
Whole wheat flour → Spelt or barley flour (use same weight; may need +1–2 tbsp water)
Olive oil → Neutral oil like vegetable or sunflower oil (identical ratio, slightly milder flavor)

Storage & make-ahead

Store shaped dough on a baking sheet covered with plastic wrap in the refrigerator up to 24 hours before baking, or freeze up to 3 months wrapped individually.

Common Questions

Can I use all-purpose flour instead of whole wheat?

Yes. All-purpose flour will yield a lighter, less dense dough. Use the same weight (300g) and adjust water slightly if the dough feels too dry, as whole wheat absorbs more liquid.

What temperature should the water be?

Ideally 40°C (104°F) for optimal yeast activation. If you don't have a thermometer, use warm water that feels comfortable to touch—not hot.

How long does the dough need to rise?

Allow 1–1.5 hours for a full rise until doubled in bulk, then divide and shape. Second rise before baking takes 15–30 minutes.

Can I make this dough ahead?

Yes. After the first rise, divide into portions, wrap tightly, and refrigerate up to 24 hours or freeze up to 3 months. Thaw and bring to room temperature before shaping and baking.

What toppings work best for mankoushe?

Traditional fillings include zaatar (thyme and sesame blend), labneh with tomato, or minced meat with onions. Brush dough lightly with olive oil before topping.