Traditional Manakeesh: A Taste of the Middle East

Ingredients

500 grams All-purpose flour
1 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Active dry yeast
300 ml Warm water
2 tablespoons Olive oil
200 grams Zaatar spice mix
200 ml Olive oil (for the topping)

Steps and instructions

In a small bowl, dissolve the sugar and yeast in warm water. Allow it to rest for 10 minutes until it becomes frothy.
In a large bowl, combine the all-purpose flour and salt.
Make a well in the center of the flour mixture and pour in the yeast mixture along with the 2 tablespoons of olive oil.
Mix the ingredients together until a soft dough forms. If the dough is too sticky, add a little more flour. If it's too dry, add a bit more water.
Knead the dough on a lightly floured surface for about 10 minutes, or until it becomes smooth and elastic.
Place the dough in a greased bowl and cover it with a damp cloth. Allow it to rise in a warm place for about 2 hours, or until it has doubled in size.
Preheat your oven to 200 degrees Celsius and place a baking stone or inverted baking tray in the oven to heat.
Divide the risen dough into small balls and roll each ball out into a thin circle.
Combine the zaatar spice mix with the 200ml of olive oil to create the topping.
Spread a generous amount of the zaatar topping onto each circle of dough.
Place the dough circles onto the preheated baking stone or tray and bake for about 10-15 minutes, or until the dough is golden and the topping is bubbly.
Remove from the oven and allow to cool slightly before serving.

Tools for making

Mixing bowl - Used to combine the ingredients and mix the dough.
Measuring cups and spoons - Needed to measure the flour, salt, sugar, and yeast accurately.
Baking stone or inverted baking tray - Used to bake the manakeesh and achieve a crispy crust.
Rolling pin - Helps to roll out the dough into thin circles.
Basting brush - Used to spread the zaatar topping onto the dough circles.
Greased bowl - Used to let the dough rise.
Damp cloth - Placed over the bowl to cover the dough and prevent it from drying out while it rises.
Oven - Needed to bake the manakeesh at the specified temperature.

Recipe variations

Whole wheat flour can be used instead of all-purpose flour for a healthier variation.
Adding minced garlic to the zaatar topping for an extra flavor boost.
For a different crust, you can use a ready-made pizza dough or puff pastry.
Try using different toppings such as cheese, olives, or tomatoes along with the zaatar.
For a vegan option, omit the zaatar topping and instead use a combination of olive oil, minced garlic, and herbs such as thyme and oregano.
Experiment with different spice blends or herbs in the topping to create your own unique flavor profile.
If you prefer a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend.
For a protein-packed option, add some cooked ground meat or minced lamb as a topping.

Recipe overview

Welcome to the wonderful world of Middle Eastern cuisine with this authentic Manakeesh recipe! Manakeesh, often dubbed as the Middle Eastern pizza, is a popular breakfast dish in Lebanon. It's a round bread topped with zaatar - a spice mixture of dried thyme, sesame seeds, and sumac - mixed with olive oil. Making Manakeesh at home is a delightfully rewarding process that involves kneading a simple yeasted dough, allowing it to rise, rolling it out, and then baking it with a flavorful zaatar topping. The end result is a soft, warm bread with a savory, tangy topping that's perfect for breakfast or as a snack with a cup of tea. It's a dish that's rich in flavors and steeped in culinary tradition. So why not roll up your sleeves and get ready to embark on a culinary journey to the Middle East right in your own kitchen!

Common questions

Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture and taste of the Manakeesh might be slightly different.
Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast instead of active dry yeast. However, you may need to adjust the amount and follow the instructions on the yeast package.
Can I make the dough ahead of time and refrigerate it? Yes, you can prepare the dough ahead of time and refrigerate it. After the dough has risen, punch it down, cover it tightly, and place it in the refrigerator for up to 24 hours. When you're ready to bake, let the dough come to room temperature before rolling it out and proceeding with the recipe.
Can I freeze the Manakeesh? Yes, you can freeze the baked Manakeesh. Allow them to cool completely, then store in airtight containers or freezer bags. They can be kept in the freezer for up to 1 month. To reheat, simply thaw them and warm them in a preheated oven for a few minutes.
Can I customize the toppings? Absolutely! While zaatar is the traditional topping for Manakeesh, you can experiment with other toppings such as cheese, minced meat, or vegetables. Just make sure to adjust the baking time accordingly.
Can I make mini Manakeesh instead of large ones? Yes, you can make mini Manakeesh by dividing the dough into smaller portions and rolling them out into smaller circles. Adjust the baking time accordingly, as mini Manakeesh will cook faster.

Serving dishes and utensils

Baking Stone or Inverted Baking Tray - Used to bake the manakeesh and achieve a crispy crust.
Rolling Pin - Essential for rolling out the dough into thin circles.
Mixing Bowls - Required for mixing and kneading the dough.
Measuring Spoons - Used to accurately measure the salt, sugar, and yeast.
Measuring Cups - Required to measure the flour and warm water.
Basting Brush - Used to spread the zaatar topping onto the dough circles.
Damp Cloth - Used to cover the dough while it rises.
Greased Bowl - Required to allow the dough to rise.
Oven - Used to bake the manakeesh.

Origin stories

Manakeesh, often touted as the pizza of the Middle East, traces its roots back to the Levantine region, which encompasses modern-day Lebanon, Syria, Palestine, Jordan, and Israel. This humble flatbread, traditionally baked in a communal oven, was a way for bakers to test the oven's temperature in the morning. The dough would be seasoned with leftover zaatar – a staple in Levantine cuisine made from wild thyme, sesame seeds, and sumac. As the enticing aroma of Manakeesh wafted through the air, it would not be long before neighbors flocked to the bakery, marking the beginning of a bustling day. This simple yet flavorful bread has since become a beloved breakfast and lunch staple, enjoyed with a cup of sweet mint tea, reminding us of the timeless allure of shared meals and shared stories, a thready bond woven through the aromatic lanes of Levantine culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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