Manakish
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Servings
4 people
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Calories
227 kcal
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Course
Breakfast
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Cuisine
Middle Eastern
Manakish
Description
This Manakish recipe begins with a dough combining both all-purpose and whole wheat flours, instant yeast, sugar, salt, olive oil, and warm water. The dough is mixed until smooth and elastic, then left to rise in a warm place until doubled in size. Once risen, the dough is divided into portions and shaped into oblong rounds typical for manakish.
The toppings include a classic zaatar mix blended with olive oil or a grated cheese such as akkawi, kashkaval, mozzarella, or halloumi. Each flatbread is topped before baking in a preheated oven at 400°F (205°C) until golden and cooked through. The result is a soft bread base with a fragrant, slightly tangy zaatar or melted cheese layer on top.
This flatbread can be enjoyed fresh out of the oven as a snack or part of a meal. Variations in size allow serving from small, bite-sized pieces to larger personal flatbreads. It’s suitable for breakfast, lunch, or as an appetizer.
Leftover manakish keeps well refrigerated for 2-3 days and reheats nicely. They also freeze well for up to three months if wrapped properly.
Ingredients
- 1 cup and 3 tbsp all-purpose flour 150g
- 1 cup and 3 tbsp whole wheat flour 150g
- 2.5 teaspoon instant yeast
- 2 teaspoon sugar
- 1/2 teaspoon salt
- 3 tablespoon olive oil
- 3/4 cup water 175 g, warm
- olive oil plus extra for drizzling
For zaatar topping:
- 4 tablespoon zaatar
- 5 tablespoon olive oil
For cheese topping:
- 1 cup akkawi cheese 240g, grated, or kashkaval or mozzarella or halloumi
Instructions
- In a large bowl, add half the amount of flour, the yeast, sugar and salt. Whisk to combine.
- Add the olive oil and warm water, and use your hands to mix the dough until combined. Add the remaining flour, and knead it in until dough is nice and smooth. Shape into a ball, and lift out of the bowl. Drizzle some olive oil in the bowl you were using, place the dough ball back in, and drizzle the top with a little more olive oil.
- Loosely cover with plastic wrap or a damp kitchen towel, and allow to rise in a warm place for 30-45 minutes or until dough is doubled and puffy. Meanwhile, preheat the oven to 400 F (205 C ).
- Punch dough down, knead a little, then divide into 6 or 8 balls, depending on the size of the manakish you want. On a lightly floured surface, press the dough balls into an oblong manakish shape like pictured. You can use your hands to shape the dough, or a rolling pin.The dough should be very easy to work with, but if it's sticky, lightly dust the top with flour
- Mix together the zaatar and olive oil to make the zaatar topping, and use a spoon to spread evenly on the dough, leaving a border of dough without zaatar. If using cheese, just top the zaatar mix with the cheese, or add cheese without any zaatar underneath. You might find it easier to place the dough on parchment lined baking sheets, and assemble directly on the sheets.
- Bake for 8-12 minutes (the range of time depends on the size of the manakish), until dough is lightly browned on the edges, and if you lift up a manakish the bottom is cooked through and lightly browned. For cheese manakish, I like to broil for 1-2 minutes to get a little more crunch and to get the cheese golden brown.
- Once out of the oven, rest for a few minutes, then enjoy warm!
Notes
- The dough can be used for different toppings, allowing variety beyond just zaatar or cheese.
- Divide dough into smaller portions to make bite-sized manakish for more servings.
- Store leftovers in the refrigerator for 2-3 days and reheat before serving.
- Manakish freezes well for 2-3 months; wrap tightly or place in a freezer bag.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 473mg | 20% |
| Potassium | 130mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 220mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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