Manakish

Name: Manakish
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 350g All-purpose Flour; 220ml Water, warm; 1 tsp Instant Dry Yeast; 1 tsp Sugar; 1 tsp Fine Salt; 2 tbsp Olive Oil, plus a little for greasing; 6 tbsp Za'atar Blend; 6 tbsp Extra Virgin Olive Oil

Manakish is a warm, fragrant flatbread topped with a vibrant za'atar paste — crisp at the edges and soft in the center, perfect for breakfast or a shareable snack. Simple dough and a bright olive-oil and za'atar topping come together quickly for a rustic, irresistible result.

Manakish is a warm, fragrant flatbread topped with a vibrant za'atar paste — crisp at the edges and soft in the center, perfect fo... Show more

Traditional Middle Eastern Recipe

Health Grade

C- · Balanced

Rating

4.3

Time

1 hr40 min

Price

0,53 €

Calories

604 kcal

vegan

budget

meal prep

low sugar

mediterranean diet

comfort food

Method

Make the dough

In a large bowl, stir together the All-purpose Flour, Instant Dry Yeast, Sugar, and Fine Salt. Pour in the warm water and olive oil, then mix until a shaggy dough forms and no dry flour remains.

Knead the dough

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until it is smooth, elastic, and just a little tacky. If it sticks to your hands, dust on a small amount of flour rather than adding lots at once. Shape it into a ball and set it in a lightly oiled bowl, turning once so the surface gets a thin coating of oil.

Proof the dough

Cover the bowl and let the dough rise at room temperature for 60 minutes, or until it has doubled in size and feels airy when gently poked.

Preheat the oven

When the dough is close to ready, position a rack in the center of the oven and preheat it to 450° F. Line a baking sheet with parchment or lightly oil it so the flatbreads release cleanly.

Mix the topping

In a small bowl, stir the Za'atar Blend with the Extra Virgin Olive Oil until it becomes a loose, spreadable paste. It should clump slightly and spread easily from a spoon.

Shape and top

Punch down the dough and divide it into 4 equal pieces. On a lightly floured surface, stretch or roll each piece into a thin round or oval about 1/4 inch thick, then transfer it to the prepared baking sheet. Use your fingertips to make a few shallow dimples, spread a thin layer of the za'atar mixture over each piece, and leave a small border around the edge.

Bake the manakish

Bake for 10–12 minutes, until the edges are golden and the topping looks fragrant and a little darker in spots. Let the manakish cool for a minute or two before serving so the crust sets up.