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LebanonTraditional

Manakish

A beloved Levantine flatbread topped with aromatic za'atar, cheese, or minced meat. It is characterized by its soft, dimpled dough and crispy edges, traditionally baked in a communal oven.

1 hr 35 minIntermediate4 servings
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Manakish

Origin & history

The name 'manakish' comes from the Arabic verb 'naqasha', meaning to carve or stamp, referring to the finger-dimpling technique used to hold the toppings. Historically, women would bake dough in a communal oven in the morning, preparing smaller portions with toppings for breakfast. It is a staple of Levantine street food and home cooking across Lebanon, Syria, Jordan, and Palestine.

Ingredients

4

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Dough

Topping

The method

Step by step

3 steps
  1. 01

    Prepare the dough

    1 hr 15 min

    Combine flour, yeast, sugar, and salt in a large bowl. Gradually add warm water and olive oil, kneading until the dough is smooth and elastic. Cover with a damp cloth and let it rise in a warm place for about 60 minutes until doubled in size.

    Ensure the water is not too hot to avoid killing the yeast.

  2. 02

    Shape and dimple

    10 min

    Divide the dough into 4-6 equal balls. On a floured surface, roll each ball into a thin circle. Use your fingertips to press deep dimples into the surface of the dough, which helps hold the oil and za'atar mixture.

    The dimples are the signature of a true manakish.

  3. 03

    Bake

    10 min

    Mix the za'atar with olive oil to form a spreadable paste. Spread generously over the dough circles. Bake in a preheated oven at 220C for 8-10 minutes until the edges are golden brown and the bottom is crisp.

    Use a pizza stone if available for a better crust.

Chef tips

  • — Serve hot with fresh mint and cucumber.
  • — Do not over-bake or the bread will become dry.

Common mistakes

  • — Using too little oil in the za'atar mix
  • — Not dimpling the dough deep enough

Substitutions

  • Za'atar → Dried oregano, thyme, and toasted sesame seedsAdd sumac for the characteristic tang.

Storage & serving

Store in an airtight container at room temperature for 1 day or freeze for up to 1 month.

Serve warm, often folded or sliced, with labneh, olives, and fresh vegetables.

Food safety

Ensure yeast is active. Handle raw dough with clean hands. Bake at high temperatures to ensure thorough cooking.

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