The Art of Making Perfect Manakish at Home

Manakish, the famous flatbread from Middle Eastern cuisine, is appreciated by gourmands from all over the world. In earlier days, manakish used to be eaten at breakfast or as a snack, topped with zaatar, cheese, or minced meat. You would find it in all Middle Eastern bakeries, although you could also prepare it at home with your own hands and enjoy the delicious, hot, newly baked bread straight from your oven. All you need is the right ingredients, technique, and a bit of practice to master making Manakish perfectly at home.

Ingredients and Preparations

The secret to any fabulous Manakish lies in the dough. You will need just basic, easy pantry staples: flour, yeast, water, olive oil, and salt. For the most part, all-purpose flour is the best to use, but mixing all-purpose flour with bread flour makes it somewhat coarse. The dough should be soft, not too sticky, and well-kneaded. Proper kneading results in gluten development, which is responsible for the dough's elasticity and a soft and airy flatbread.

Begin by activating the yeast in warm water with a pinch of sugar. Once it's all foamy, mix it with the flour, salt, and olive oil. Knead the dough for around 8–10 minutes until it is nice and elastic. Cover it and leave it to rise in a warm place for about an hour, or until it has doubled in size.

Proofing/Shaping the Dough

Once this dough has doubled in bulk, turn it out onto a floured surface and portion it into balls about the size of a lemon. Roll it out as thin as you dare, or go for a thicker, breadier base—it's up to you. Roll each ball out into thin, round flatbreads, about ¼-inch thick. If the dough feels resistant to stretching, let it rest for a few minutes to let the gluten relax. The thickness of the dough will determine the texture of your manakish: thinner for a crispier base, or thicker for a more bread-like, soft base.

Picking Your Toppings

Manakish has traditionally been topped with only a few toppings, but the possibilities are virtually unlimited. Common toppings include man'oushe with za'atar, mixed first with olive oil and then spread on the dough and flattened to ensure it sticks.

Another popular topping is cheese, with Akkawi or Nabulsi cheese used, although all three can be combined with feta and mozzarella. Other toppings that could be used are minced meat, usually lamb or beef, seasoned with spices like cinnamon, allspice, and sumac. Modern toppings might include tomatoes and olives or even honey after baking.

Making Manakish

Bake the Manakish in a very hot oven. The optimal temperature is 475°F or higher. If by chance you possess a baking stone, place it inside of the oven and preheat it so that you have a makeshift kind of stone oven, like that used by more traditional Middle Eastern bakeries. The high heat will permit the bread's exterior to become crispy while keeping the interior soft and chewy. Spread the toppings over the dough, then put it directly on the hot baking stone or upside-down baking sheet covered with the parchment. Bake for 8 to 10 minutes, until the cap/rim of the crust is golden and the topping is bubbling.

Enjoying Your Homemade Manakish

Once baked, manakish is best enjoyed hot, with some fresh sides, such as vegetables or olives. Manakish is a great item to serve afterward out of the oven, with a cup of tea or a refreshing minty lemonade. Leftovers can be reheated in the oven, but believe me, they will not last long! Making manakish at home is a rewarding experience and brings the Middle East into your kitchen. With practice, you will hit your dough and combination of toppings just right, and this really can become your own personal flatbread. With practice, you'll get it right with your dough and combination of toppings, and will become your very own flatbread. It does not matter whether you do this dish the traditional way or put a twist to it; the outcome has always been delicious.