Tomato and Onion Manakeesh
The flavors of tomato and onion manakeesh are bold and satisfying, which is quite surprising given the simplicity of these beloved Lebanese vegetarian flatbreads.
Servings: 10 small manakeesh
Calories: 133kcal
Ingredients
- 1 Manakish dough make the recipe exactly as is as the amount of topping in this recipe is for 10 small manakeesh
- 1¼ cup Ripe tomatoes finely diced
- 1¼ cup Onion finely diced
- 2-3 tablespoon Fresh mint leaves finely chopped
- 1¼ teaspoon Ground sumac
- 1¼ teaspoon Salt or to taste
- 1 teaspoon Cracked pepper
- 2-3 tablespoon Olive oil
Instructions
- Prepare the manakish dough as instructed to make 10 small manakeesh pizzas.1 Manakish dough
- Whilst the dough is proofing, prepare the topping in a mixing bowl by combining the finely diced tomatoes and onions, sumac, olive oil, salt, pepper and fresh mint leaves.1¼ cup Ripe tomatoes, 1¼ cup Onion, 2-3 tablespoon Fresh mint leaves, 1¼ teaspoon Ground sumac, 1¼ teaspoon Salt, 1 teaspoon Cracked pepper, 2-3 tablespoon Olive oil
- Once the manakeesh dough has been rolled out to approximately 15cm (6") in diameter with a 3mm (⅛") thickness. Transfer the dough base to a floured sheet pan, or bakers peel, then add the dimples with your fingertips.Add approximately a ¼ cup of topping to the dough, ensuring that only a tiny amount of juice is in the topping, spread it out over the dough, leaving a ½cm (¼") perimeter on the edge.Use the back of a spoon to gently push the tomato and onion topping into the dough, this will help it stick to the dough whilst baking.If using a bakers peel transfer it to the bakers stone in the oven otherwise bake on a flour dusted sheet pan in a preheated 250°C (480°F) fan-forced oven for 5-6 minutes or until the edges are just light golden brown (see notes below). Serve immediately. Otherwise wrap in parchment paper (which will keep them soft) until consumed. See storage information in the article above.
Video
Notes
I highly recommend using a silicone mat with various pizza sizes marked on it. It's a handy guide for rolling out the dough to the right dimensions.
When making any manakeesh, I prefer using a baker's stone and peel. The stone helps to evenly bake each flatbread, and the peel makes taking them out of the oven easy. While not essential, this recipe also works beautifully with a regular baking sheet pan.
US tablespoons and cups have been used in this recipe: 1 teaspoon equals 5 ml; 1 tablespoon equals 15 ml; 1 cup equals 240 ml
Nutrition
Calories: 133kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 576mg | Potassium: 82mg | Fiber: 1g | Sugar: 4g | Vitamin A: 199IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg