Manakish, Lebanese flatbreads made with a soft dough with a za’atar or onions topping.
For this recipe, you should get the best Za’atar you can find. Source it from a Middle Eastern store or online. Make sure you don’t have Za’atar with added salt as this will make the topping very salty.
Serving Manakish (Lebanese Flatbreads)
These flatbreads are perfect served as part of a Lebanese mezze. We have recipes for Lebanese Spicy Potatoes and Pickled Turnips that also go great with a mezze. Just add your favourite falafels, hummus and some fresh vegetables and salad.
Manakish (Lebanese Flatbreads)
- 500 g bread flour
- 7 g active dry yeast
- 5 g sugar
- 5 g salt
- 60 ml olive oil
- 250 ml lukewarm water
- 2 tablespoons za’atar*
- 4 tablespoons olive oil
- 1 tablespoon olive oil
- 2 medium white onions thinly sliced
- 2 cloves garlic minced
- 1 roasted red pepper sliced
- 2 teaspoons nigella seeds
- The toppings can be made while the dough is rising.
- For the Za’atar topping simply mix the za’atar and oil in a small mixing bowl until well combined.
- For the onion topping, heat the oil in a pan over medium heat. Once hot add the sliced onions and sauté until golden brown and caramelised, around 20 minutes. Add the minced garlic and continue to sauté for a further 2 minutes. Remove from the heat.
- Slice the roasted red pepper and leave it separate from the onions.
- Put the flour, sugar, salt and yeast into a large bowl and mix well to combine everything.
- Make a well in the dry mix then add the water and oil. Make sure the water isn’t too hot as this will kill the yeast and it won’t activate. Give the mixture a good mix and knead using a stand mixer for 8-10 minutes, or 12 minutes if kneading by hand.
- Once the mixture is nice and smooth cover with cling film or a damp tea towel and let it rise for 1-2 hours until doubled in size.
- Once risen, knock back the dough and roll onto a ball. Divide the dough into 4-8 pieces depending on how big you want your Manakish. We like to do 4 larger Manakish.
- Cover and let rise for a further 30 minutes.
- Preheat an oven to 230°C or the hottest it goes and place a large baking sheet upside down on the middle shelf. The bread will be cooked on this tray. If you have a pizza stone this would be even better to use.
- On a floured surface roll out each ball of dough into a circle approx 6mm thick, leaving a slightly thicker edge.
- Transfer to baking parchment then spoon on the topping. For the onion topping spread out an even layer of onions then top with the roasted red pepper and sprinkle with nigella seeds.
- Transfer the bread on the parchment paper onto the tray in the preheated oven. Leaving the bread on the parchment paper makes it easier to transfer.
- Bake for 7-10 minutes until lightly golden around the edges.
- Enjoy straight out the oven or leave to cool.