Are you looking for a recipe to make Manakish, the delicious bread from Lebanon?
I’ve put together some information on how to get started below but I’d recommend that you join our waitlist to be notified when I publish the traditional Manakish recipe and variations.
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Manakish is a type of flatbread that originated in Lebanon. It is a popular Levantine dish that is loved for its delicious taste and versatility. The flatbread is typically topped with various ingredients such as za’atar (a mixture of herbs and spices) and olive oil, cheese, or ground meat. The dough is rolled out into a thin, round shape and then baked until it becomes crispy and golden brown. The toppings are added before baking, allowing them to infuse their flavors into the bread. Manakish can be enjoyed as a snack, appetizer, or even as a main course, making it a versatile and satisfying dish.
The history of Manakish dates back centuries and is deeply rooted in Lebanese culture. It has been a staple in Lebanese cuisine for generations, with its origins tracing back to the ancient Levantine region. The recipe has been passed down through families and has evolved over time, with different regions and households adding their own unique twists to the dish. Man.
The estimated cost to make this recipe for Manakish flatbread is around $10. This includes the ingredients needed such as flour, yeast, olive oil, za’atar, and optional toppings like cheese or ground meat. These ingredients can be easily found in most grocery stores. The cost may vary depending on the brand and quality of the ingredients chosen.
The estimated time to make this recipe is approximately 2 hours. This includes the time needed for preparing the dough, allowing it to rise, and baking the flatbread. The preparation of the dough involves mixing the ingredients, kneading the dough, and letting it rest for about an hour. After that, the dough is rolled out, topped with za’atar and olive oil, cheese or ground meat if desired, and then baked in the oven for about 10-15 minutes. Overall, this recipe requires some time and effort, but the delicious result is worth it.
The main ingredients for making Manakish, a Lebanese flatbread, are flour, yeast, water, salt, olive oil, and za’atar. Flour is the base ingredient used to make the dough, while yeast helps the dough rise and become fluffy. Water is added to the mixture to bind the ingredients together, and salt is used to enhance the flavor. Olive oil is used both in the dough and as a topping to add moisture and richness. Za’atar, a traditional Middle Eastern spice blend made from dried herbs, sesame seeds, and sumac, is often sprinkled on top of the flatbread for a unique and aromatic flavor.
To make Manakish, you will need a few tools. A mixing bowl is used to combine the flour, yeast, water, salt, and olive oil to make the dough. A rolling pin is then used to flatten the dough into a thin, round shape. A baking sheet or pizza stone is used to bake the flatbread in the oven.
To prepare Manakish, start by making the dough. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 tablespoon of instant yeast. Gradually add 1 cup of warm water and mix until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic. Cover the bowl with a clean cloth and let the dough rise for about 1 hour or until it doubles in size.
Once the dough has risen, preheat the oven to 450°F (230°C). Divide the dough into small portions and roll each portion into a thin circle or oval shape. Place the flatbreads on a baking sheet lined with parchment paper. Now, it’s time to add the toppings. Spread a generous amount of za’atar and olive oil mixture, or your desired topping, on each flatbread. Bake in the preheated oven for about 10-…(full recipe on the way)
To cook Manakish, start by preheating the oven to 450°F (230°C). Roll out the dough into a thin circle or oval shape, about 1/4 inch thick. Place the rolled dough onto a baking sheet lined with parchment paper.
Next, choose your desired topping. If using za’atar and olive oil, mix them together in a small bowl and spread the mixture evenly over the dough. If using cheese, sprinkle it generously over the dough. If using ground meat, cook it beforehand and spread it evenly over the dough.
Once the topping is added, place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges of the flatbread are golden brown and crispy. Remove from the oven and let it cool for a few minutes before slicing and serving. Manakish is best enjoyed warm and can be served as an appetizer, snack, or even a main dish…(full recipe on the way)
1. Chickpea flour: Made from ground chickpeas, this gluten-free flour adds a nutty flavor to the flatbread and gives it a slightly denser texture.
2. Almond flour: Made from finely ground almonds, this flour is low in carbs and adds a rich, nutty taste to the flatbread.
3. Buckwheat flour: Despite its name, buckwheat is not related to wheat and is gluten-free. It adds a unique earthy flavor and a slightly darker color to the flatbread.
4. Quinoa flour: Made from ground quinoa seeds, this flour is packed with protein and adds a slightly nutty taste to the flatbread.
5. Rice flour: Made from finely ground rice, this flour is gluten-free and gives the flatbread a light and crispy texture. It is a great option for those with gluten sensitivities
1. Lebanese flatbread
2. Za’atar bread
3. Levantine pizza
4. Olive oil bread
5. Cheese flatbread
6. Meat topped bread
7. Middle Eastern flatbread
8. Mediterranean flatbread
9. Lebanese za’atar bread
10. Za’atar-infused flatbread
11. Lebanese pizza
12. Middle Eastern pizza
13. Levantine za’atar bread
14. Olive oil-infused flatbread
15. Cheese and meat bread
1. Prepare your sourdough starter by feeding it with equal parts flour and water and allowing it to ferment for at least 8 hours.
2. In a large mixing bowl, combine the sourdough starter with flour, salt, and water to form a sticky dough.
3. Knead the dough for about 10 minutes until it becomes smooth and elastic.
4. Cover the dough and let it rise for 4-6 hours, or until it has doubled in size.
5. Preheat your oven to a high temperature, around 450°F (230°C).
6. Divide the dough into smaller portions and shape them into flat rounds.
7. Place the rounds on a baking sheet and top them with za’atar, olive oil, cheese, or ground meat, as desired.
8. Bake the flatbreads in the preheated oven for about 10-15 minutes, or until they are golden brown and cooked through.
9. Serve the sourdough…(full sourdough recipe on the way)
1. Start by choosing a gluten-free flour alternative, such as rice flour or almond flour.
2. Mix the gluten-free flour with warm water, yeast, and a pinch of salt in a bowl.
3. Knead the dough until it becomes smooth and elastic.
4. Let the dough rest and rise for about an hour in a warm place.
5. Preheat the oven to a high temperature, around 450°F (230°C).
6. Roll out the dough into thin circles or ovals, similar to traditional flatbread.
7. Place the gluten-free flatbread on a baking sheet or pizza stone.
8. Top the flatbread with gluten-free za’atar, olive oil, cheese, or ground meat, depending on your preference.
9. Bake the flatbread in the preheated oven for about 10-15 minutes, or until it turns golden brown.
10. Remove from the oven and let it cool slightly before serving. Enjoy your gluten-free Manak…(full gluten-free recipe on the way)
I’ve provided some basic tips on making Manakish at home above but I’ll be updating this page to include links to the best Manakish recipes, including sourdough and gluten-free versions. Join our waitlist above to get noticed when these recipes are available.
