Manakish Dough

5 from 2 votes

Homemade manakish dough that has the right softness, and coloration and is perfectly foldable. Use this to make any type of manakish you like.

Prep Time10

Minimum Resting Time30

Total Time40

Course: Breakfast, lunch

Cuisine: Lebanese, Mediterranean, Middle Eastern

Diet: Vegan, Vegetarian

Servings: dough balls

Calories: 396kcal

Author: Janelle Hama

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

Metric - US Customary

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.
480 g All purpose Flour, 288 ml Warm water, 15 ml Oil, 12½ g Sugar, 12½ g Salt, 6 g Active dry yeast
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

Baking time - as each oven is different and will drop in temperature every time the door is opened, the baking time will change between baking each manouche. I have found with my oven anywhere from 4 - 4½ minutes to suffice.

Nutrition