Manakeesh flatbread is a delightful culinary treasure that transports you straight to the vibrant streets of the Middle East. This traditional dish, often enjoyed for breakfast or as a snack, features a soft, warm flatbread topped with a variety of flavorful ingredients, making it a beloved staple in many households. The history of manakeesh dates back centuries, with roots in Levantine cuisine, where it has been cherished for its simplicity and versatility.
What I love most about this Manakeesh flatbread recipe is its incredible taste and texture. The combination of fresh herbs, spices, and cheese creates a mouthwatering experience that is both satisfying and comforting. Plus, its incredibly convenient to prepare, allowing you to whip up a delicious meal in no time. Whether you enjoy it plain or loaded with toppings, this Manakeesh flatbread is sure to become a favorite in your kitchen, just as it has in mine!
Ingredients:
- For the Dough:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (about 110°F or 43°C)
- 2 tablespoons olive oil
- For the Topping:
- 1 cup za’atar spice mix (or to taste)
- ½ cup olive oil
- Optional: 1 cup shredded cheese (like mozzarella or Akkawi)
- Optional: Fresh vegetables (like tomatoes, olives, or bell peppers) for garnish
Preparing the Dough
- In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This step is crucial as it activates the yeast, ensuring your dough rises beautifully.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the frothy yeast mixture along with the olive oil.
- Using a wooden spoon or your hands, mix the ingredients until they start to come together. You want to form a shaggy dough that is slightly sticky but manageable.
- Transfer the dough onto a floured surface and knead it for about 8-10 minutes. Youre looking for a smooth and elastic texture. If the dough is too sticky, sprinkle a little more flour as needed, but be careful not to add too much.
- Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Preparing the Topping
- While the dough is rising, prepare the za’atar topping. In a small bowl, mix the za’atar spice with the olive oil until it forms a paste. Adjust the amount of za’atar to your taste preference; some like it more herby, while others prefer a milder flavor.
- If youre using cheese, shred it now and set it aside. You can also prepare any fresh vegetables you want to use as toppings, slicing them into thin pieces.
Shaping the Flatbreads
- Once the dough has risen, punch it down gently to release the air. Transfer it back to a floured surface.
- Divide the dough into 8 equal pieces. Roll each piece into a ball and let them rest for about 10 minutes. This resting period helps relax the gluten, making it easier to shape the flatbreads.
- Preheat your oven to 475°F (245°C) and place a baking stone or a baking sheet inside to heat up. If you dont have a baking stone, a regular baking sheet will work just fine.
- Take one dough ball and flatten it with your hands or a rolling pin into a circle about ¼ inch thick. You can make them larger or smaller depending on your preference.
- Transfer the flattened dough onto a piece of parchment paper for easy handling. Repeat this process with the remaining dough balls.
Assembling the Manakeesh
- Once all the flatbreads are shaped, its time to add the topping. Take the za’atar mixture and spread a generous amount over each flatbread, leaving a small border around the edges.
- If youre using cheese, sprinkle it evenly over the za’atar topping. You can also add your fresh vegetables at this stage for extra flavor and color.
- Carefully transfer the flatbreads (with the parchment paper) onto the preheated baking stone or baking sheet. If youre using a baking sheet, you may need to do this in batches depending on the size of your oven.
Cooking Process
- Bake the flat
Conclusion:
In conclusion, this Manakeesh flatbread recipe is an absolute must-try for anyone looking to explore the delightful flavors of Middle Eastern cuisine. The combination of warm, fluffy bread topped with aromatic za’atar or savory cheese creates a dish that is not only delicious but also incredibly versatile. Whether you enjoy it for breakfast, as a snack, or as part of a larger meal, Manakeesh is sure to impress your family and friends. For serving suggestions, consider pairing your Manakeesh with a side of fresh vegetables, olives, or a tangy yogurt dip to elevate the experience. You can also experiment with variations by adding your favorite toppings, such as roasted vegetables, spiced meats, or even a drizzle of honey for a sweet twist. The possibilities are endless! I encourage you to give this Manakeesh flatbread recipe a try and share your experience with me. I would love to hear how it turned out for you and any creative twists you added along the way. So roll up your sleeves, gather your ingredients, and lets get baking! You wont regret it! Print
Manakeesh Flatbread Recipe: A Delicious Middle Eastern Delight You Can Make at Home
- Total Time: 162 minutes
- Yield: 8 flatbreads 1x
Description
Enjoy the delicious taste of homemade Manakeesh, a Middle Eastern flatbread topped with za’atar and olive oil. Perfect for any meal or snack, these customizable flatbreads are easy to make and can be enhanced with cheese and fresh vegetables.
Ingredients
Scale- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (about 110°F or 43°C)
- 2 tablespoons olive oil
- 1 cup za’atar spice mix (or to taste)
- ½ cup olive oil
- 1 cup shredded cheese (like mozzarella or Akkawi) – optional
- Fresh vegetables (like tomatoes, olives, or bell peppers) – optional
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the frothy yeast mixture along with the olive oil.
- Using a wooden spoon or your hands, mix the ingredients until they start to come together into a shaggy dough.
- Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Add more flour if the dough is too sticky.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- While the dough is rising, mix the za’atar spice with the olive oil in a small bowl until it forms a paste. Adjust the amount of za’atar to your taste.
- If using cheese, shred it now and set aside. Prepare any fresh vegetables by slicing them thinly.
- Once the dough has risen, punch it down gently and transfer it back to a floured surface.
- Divide the dough into 8 equal pieces. Roll each piece into a ball and let them rest for about 10 minutes.
- Preheat your oven to 475°F (245°C) and place a baking stone or baking sheet inside to heat up.
- Flatten each dough ball into a circle about ¼ inch thick, transferring them onto parchment paper for easy handling.
- Spread a generous amount of the za’atar mixture over each flatbread, leaving a small border around the edges.
- If using cheese, sprinkle it evenly over the za’atar topping. Add fresh vegetables if desired.
- Carefully transfer the flatbreads (with parchment paper) onto the preheated baking stone or baking sheet.
- Bake the flatbreads for about 10-12 minutes, or until they are golden and cooked through. Keep an eye on them to prevent burning.
- Remove from the oven and let cool slightly before slicing and serving.
Notes
- Feel free to customize the toppings based on your preferences.
- Manakeesh can be served warm or at room temperature and pairs well with yogurt or fresh salad.
- Prep Time: 30 minutes
- Cook Time: 12 minutes