Traditional Middle Eastern Manaqish Recipe

Ingredients

2 cups of all-purpose flour
1 teaspoon of sugar
1 teaspoon of instant yeast
1 teaspoon of salt
3/4 cup of warm water
1 tablespoon of olive oil
1/2 cup of za'atar spice mix
1/3 cup of olive oil for the za'atar paste

Steps and instructions

In a large bowl, combine the flour, sugar, yeast, and salt.
Gradually add the warm water to the dry ingredients, mixing until a dough forms.
Add the tablespoon of olive oil to the dough and knead for about 10 minutes, until the dough is smooth and elastic.
Cover the dough with a damp cloth and let it rise in a warm place for about 2 hours, or until it has doubled in size.
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Punch down the dough and divide it into small balls, about the size of a golf ball. Roll each ball out into a thin circle.
In a separate bowl, mix the za'atar spice with the remaining olive oil to create a paste.
Spread a thin layer of the za'atar paste over each circle of dough.
Place the dough circles on the prepared baking sheet and bake for about 10 minutes, or until the edges are golden brown.
Allow the manaqish to cool slightly before serving. Enjoy!

Tools for making

Large bowl - Used for mixing the dough.
Baking sheet - To bake the manaqish in the oven.
Parchment paper - Placed on the baking sheet to prevent sticking.
Rolling pin - For rolling out the dough into thin circles.
Damp cloth - Used to cover the dough while it rises.

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Experiment with different toppings such as shredded cheese, diced tomatoes, or olives.
Add chopped fresh herbs like parsley or mint to the dough for added flavor.
Make a meat-free version by omitting the za'atar paste and using ingredients like roasted vegetables or caramelized onions as toppings.
Try using za'atar seasoning with different variations, such as adding sumac or sesame seeds.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Make mini manaqish by dividing the dough into smaller portions and rolling them out into bite-sized circles.
For a different crust texture, brush the dough with melted butter before baking.
Add a squeeze of lemon juice to the za'atar paste for a tangy twist.

Recipe overview

Manaqish, often referred to as the Middle Eastern pizza, is a popular dish originating from the Levant region. This dough-based delicacy is topped with za'atar spice mix, creating a flavorful and aromatic flatbread that's perfect for breakfast or as a snack. In this recipe, you'll learn how to prepare manaqish from scratch – from kneading your own dough to preparing the za'atar paste. Expect to spend about 2.5 hours from start to finish, as the dough needs time to rise. Once prepared, the manaqish are baked until golden brown, resulting in a crispy exterior and a soft, flavorful interior. Enjoy them warm out of the oven for the best taste!

Common questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, keep in mind that the texture and taste of the manaqish may be slightly different.
Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast instead of instant yeast. Just make sure to activate the yeast in warm water before adding it to the dry ingredients.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. After kneading, let it rise once, then punch it down and place it in an airtight container in the refrigerator. The next day, allow the dough to come to room temperature before proceeding with the recipe.
Can I freeze the manaqish?
Yes, you can freeze the manaqish. After baking, allow them to cool completely. Place them in a freezer-safe bag or container and store them in the freezer for up to 2 months. To reheat, simply thaw them and warm them in the oven or toaster.
What can I serve with manaqish?
Manaqish are delicious on their own, but they can also be served with a side of labneh (strained yogurt), cucumbers, tomatoes, olives, or pickles. They are also great for dipping into hummus or baba ganoush.

Serving dishes and utensils

Baking sheet - Used to bake the manaqish in the oven.
Parchment paper - Placed on the baking sheet to prevent the manaqish from sticking.
Large bowl - Used to mix and knead the dough.
Rolling pin - Used to roll out the dough into thin circles.
Damp cloth - Used to cover the dough and allow it to rise.
Separate bowl - Used to mix the za'atar spice with olive oil to create the paste.

Origin stories

Manaqish is often referred to as the pizza of the Arab world, and it has a rich history, deeply rooted in the Levantine cuisine, particularly Lebanon, Syria, and Palestine. It’s a staple for breakfast or lunch and is commonly found in bakeries across the region. The word manaqish is derived from the Arabic verb naqasha, which means to carve out, referring to the way the dough is traditionally hollowed slightly in the middle before baking. But the magic of manaqish lies in the topping, particularly the use of za'atar, a signature Middle Eastern spice blend that includes sumac, thyme, and sesame seeds. The tradition of topping flatbreads with za'atar goes back to ancient times; Pliny the Elder, a Roman author and natural philosopher, even wrote of a Syrian practice of spreading a similar spice mixture on breads in the first century A.D. Today, manaqish serves as a delectable testament to the rich culinary heritage of the Levant.

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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