Homemade manakish dough that has the right softness, and coloration and is perfectly foldable. Use this to make any type of manakish you like.
I just love the aroma of freshly baked Lebanese manakish, also known as manaeesh, for breakfast. Before changing my diet, I used to relish a cheese manouche, while the kids preferred the meat version (they still do!). Nowadays, I make manakeesh topped with either tomato and onion, or zaatar which I stuff with delicious complementing veggies.
Manakish brings back so many cherished family memories. We used to sit in a circle on the floor, enjoying a Lebanese breakfast spread before starting our day. Other dishes included musabaha and foul moudamas, along with plenty of fresh veggies and fruit. We always paired it with black tea flavored with cardamom or mint.
It also evokes memories of our holidays in Lebanon, where every nook and cranny is adorned with a bakery luring us with their delightful aromas.
This recipe is referred to ajeent el manakish in Arabic.
About Manakish
Manakish, also known as manaeesh, manakeesh or manaqish, is a Middle Eastern flatbread believed to have originated in Lebanon.
It features various toppings such as cheese, zaatar, lamb, tomato and onion, kishek, or shanklish.
When referring to a single flatbread, it is called manoushe or mankosha.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
My recipe calls for simple ingredients to create a delicious dough (ajeen) perfect for manakish, all-purpose flour, water, oil, sugar, salt, and active dry yeast.
I must emphasize the vital role that sugar plays in giving the dough its unique characteristic – a beautiful browning to the flatbread. Omitting it would be a mistake.
Additionally, I deliberately opt for a 60% hydration, believing it yields a wonderfully soft texture overall, slightly less than what I typically use for my quick pizza dough.
Janelle’s Tips
I have perfected this manakish dough to have the ideal texture for baking in a home oven. It is simple to prepare and requires a minimum of 30 minutes of proofing time, so I can make fresh manakish whenever my family craves it without having to wait a while.
I highly recommend following the instructions in the recipe closely, as even a small change in measurements can yield a vastly different result. That's why I use the metric system for precision.
For instance, I use ¾ of a tablespoon of oil for every 2 cups of flour. I've experimented with 1 tablespoon, and the manakeesh edges turned out too crispy.
I have baked this dough with and without a baking stone. They both turn out great, but my preference is with the baking stone, as it creates even baking. If feasible, grab yourself one. You'll need a baker's peel too, as it makes it easy to transfer the flatbread in and out of the oven.
My process is efficient and straightforward and will invariably yield the best manakish dough every time.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Manakish Dough
Ingredients
- 480 g All purpose Flour
- 288 ml Warm water 40°C (104°F)
- 15 ml Oil I use olive oil
- 12½ g Sugar
- 12½ g Salt
- 6 g Active dry yeast
Instructions
- Start by adding lukewarm water (ideally around 40°C (104°F)), active dry yeast, and sugar to an electric mixing bowl. Stir the mixture and let it sit for 5-10 minutes to allow the yeast to bloom. Make sure the yeast isn't expired.Then, add the salt and oil, and stir to help dissolve and blend everything together. Add the flour and, using the dough hook, mix the flour into the water on low speed. When the dough starts to form, set a timer for 5 minutes to allow the mixer to continue kneading on the low setting.
- After 5 minutes, flour your hands well and remove the dough from the mixer. Measure the dough and divide it into 5 equal portions (or 10 small sized ones). Place each dough ball on a floured plate, shape them into round balls, cover each one with plenty of flour, and place them on a floured flat tray. Cover with cling wrap and a towel and let them proof in a warm area for at least 30 minutes.
- Take out one dough ball at a time, keeping the others covered to prevent them from drying out. Re-flour the dough if necessary, then place it on a clean, floured flat surface. Flatten the dough ball to about 6" diameter, using the palm of your hands ensuring it stays as even as possible. Then roll it out to about a 24cm (9½") diameter (or 6" diameter for the small sized ones) and 3mm (⅛") thick, using a floured rolling pin and a silicone bakers mat with a pizza sizing chart. Using your fingers add dimples to the rolled out dough, avoiding the perimeter (see video).Add your desired toppings, leaving a ½cm (¼") perimeter on the edge and bake in a 250°C (482°F) fan-forced oven for 4-4½ minutes or until the edges are light golden brown (see notes below). If making the smaller ones, bake for approximately 3 minutes or until light golden brown.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Margaux
I am Lebanese and this bread turned out perfectly! Thank you so much for sharing your recipe, this is a much better dough than I grew up with and it is so doable being a stay at home mom with toddlers. I can't wait to try more of your recipes!
Janelle Hama
Oh that warms my heart! This type of feedback makes recipe sharing worth it!
Janelle
My favourite part about this manakish dough, it that it can be rolled out after only 30 minutes of proofing. But if you want to proof it for longer, that is possible too.