Manakish
Manakish are delicious, airy flatbreads with an aromatic za'atar and olive oil topping, perfect for breakfast or a light snack.
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Introduction
Manakish, these wonderful flatbreads, are a staple of Arab cuisine, particularly beloved in the Middle East. More than just a dish, they are an expression of hospitality and tradition, often served for breakfast or as a hearty snack. Originating from countries like Lebanon, Syria, and Palestine, Manakish have found their way into the hearts of many worldwide. What makes Manakish so special is the combination of the fluffy dough and the flavorful topping of za'atar and olive oil, which develops an irresistible aroma when baked. These simple yet refined breads can be varied in many ways and are a true delight for anyone wanting to discover authentic Levantine flavors. They bring a piece of Oriental food culture directly to your table and are perfect for starting the day deliciously or taking a small break.
Ingredients
- 500 g All-purpose flour
- 7 g Dry yeast
- 1 TL Salt
- 250 ml Lukewarm water
- 1 EL Granulated sugar
- 4 EL Extra virgin olive oil
- 3 EL Za'atar spice blend
- 1 EL Pine nuts
- 1 Prise Sesame seeds (optional)
- 1 Prise Sumac (optional)
Instructions
- In a large bowl, whisk together the flour, dry yeast, sugar, and salt. Gradually add the lukewarm water, kneading until a smooth, slightly elastic dough forms and it is no longer sticky.
- Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 45 minutes, or until it has doubled in size.
- While the dough is rising, combine the za'atar spice blend, pine nuts, and olive oil in a small bowl. Preheat your oven to 220°C (425°F) top and bottom heat.
- On a lightly floured surface, divide the risen dough into 4-6 equal balls. Roll out each ball into a thin, round flatbread (about 15-20 cm in diameter).
- Carefully transfer the rolled-out flatbreads onto a baking sheet lined with parchment paper. Spread the za'atar-olive oil mixture evenly over the flatbreads, leaving a small border.
- Optionally, sprinkle with sesame seeds and a pinch of sumac. Bake the flatbreads in the preheated oven on the middle rack for about 10-12 minutes, until the edges are golden brown and crispy.
- Remove the finished Manakish from the oven and serve immediately while hot. They are excellent on their own or with fresh tomatoes and cucumbers.
Nutrition
Tips & Variations
- For a meatier version, mix minced meat or sujuk with the spices.
- Freeze dough balls without topping, then top and bake fresh as needed.
- Use warm water for the dough to properly activate the yeast.
- Manakish taste excellent with fresh mint and yogurt.
- For vegans: use olive oil instead of butter (already the case here).
Frequently Asked Questions
- Can I prepare the Manakish dough in advance?
- Yes, you can prepare the dough the day before and let it rise overnight in the refrigerator. Allow it to come to room temperature before baking.
- How do I store leftover Manakish?
- Store them in an airtight container at room temperature. They will stay fresh for about 1-2 days. Reheat briefly in the oven.
- What other toppings are suitable for Manakish?
- You can also top them with cheese (e.g., Akkawi or mozzarella) or a mixture of pomegranate molasses and walnuts.
- Why isn't my Manakish dough fluffy?
- Ensure your yeast is active and the water wasn't too hot. Sufficient proofing time is also crucial.