How to Make Manakish – Traditional Middle Eastern Flatbread

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Introduction

Manakish (also spelled manaqish or manakeesh) is a popular Middle Eastern flatbread, beloved across Lebanon, Syria, Palestine, and Jordan. Often described as the “Arabic pizza”, manakish is typically topped with a mixture of za’atar and olive oil, cheese, or minced meat, then baked until golden and crisp on the outside while soft on the inside.

In this article, you’ll learn how to make manakish at home — from preparing the dough to adding your choice of toppings. Whether you’re planning a light breakfast, brunch, or snack, manakish is a delicious and versatile treat that brings the flavours of the Levant to your kitchen.

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Why You’ll Love Manakish

Easy to prepare with simple ingredients

Customisable toppings: za’atar, cheese, or meat

Great for breakfast, brunch, or lunch

Can be served warm or at room temperature

Freezer-friendly and great for batch cooking

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Ingredients for Dough (Makes 4–6 Flatbreads)

2½ cups plain flour

1 tsp salt

1 tbsp sugar

2 tsp instant yeast

¾ cup warm water (add more if needed)

2 tbsp olive oil

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Za’atar Topping

4 tbsp za’atar spice blend

4 tbsp olive oil (or more as needed)

Optional Toppings:

Shredded mozzarella or akkawi cheese

Minced lamb with onion and spices

Sliced tomatoes or olives

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Tools You’ll Need

Mixing bowl

Rolling pin

Baking tray

Parchment paper

Pastry brush or spoon

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Step-by-Step Instructions

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1. Prepare the Dough

In a large bowl, combine the flour, salt, sugar, and instant yeast. Mix well.

Gradually add the warm water and olive oil. Stir until a rough dough forms, then knead for 8–10 minutes until smooth and elastic.

Cover the bowl with a damp cloth or cling film and let the dough rise in a warm place for 1 hour, or until doubled in size.

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2. Make the Za’atar Mixture

In a small bowl, mix the za’atar spice blend with olive oil to form a paste-like consistency. Adjust oil quantity as needed — it should be spreadable but not too runny.

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3. Shape the Manakish

Once the dough has risen, punch it down and divide into 4–6 equal balls.

Roll each ball out on a lightly floured surface into a circle about 6–8 inches in diameter and ½ cm thick.

Place each dough circle on a lined baking tray.

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4. Add the Topping

Spread a thin, even layer of the za’atar mixture over each dough circle using the back of a spoon. Leave a small border around the edge if you prefer a crisper crust.

Alternatively, sprinkle shredded cheese or spread minced meat topping instead of za’atar.

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5. Bake the Manakish

Preheat your oven to 220°C (200°C fan) or as high as it goes.

Bake the manakish for 8–12 minutes, or until the edges are golden and the base is fully cooked. If using cheese or meat, bake until the toppings are fully cooked and bubbling.

Remove from the oven and let cool slightly before serving.

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Serving Suggestions

Manakish is best enjoyed warm, fresh from the oven, but also tastes great at room temperature. Serve with:

Fresh vegetables (cucumber, tomato, mint)

Labneh or yoghurt

Olives and pickles

Boiled eggs or falafel for a complete meal

Perfect for breakfast, brunch, or as a light lunch.

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Tips for Perfect Manakish

Make sure your oven is fully preheated for a crisp base.

Za’atar should be well mixed with oil — dry topping can burn.

Don’t overload with cheese — it can cause soggy dough.

You can freeze unbaked manakish for up to 2 months — bake straight from frozen.

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Storage and Reheating

Store leftover manakish in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.

To reheat:

Use a hot pan or oven for 5–7 minutes to keep the base crisp.

Avoid microwaving if possible, as it softens the crust.

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Cultural Insight

Manakish is more than a meal — it’s part of the daily rhythm of life in the Levant. Bakeries across the region open early to serve fresh manakish to families on their way to school or work. The za’atar topping, made from wild thyme, sesame seeds, and sumac, is deeply rooted in regional traditions and valued for its bold, earthy flavour.

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Conclusion

Making manakish at home is simple, rewarding, and full of flavour. Whether you choose the classic za’atar version or experiment with cheese or meat toppings, this flatbread brings a warm taste of the Middle East to your table. Once you master the dough, you’ll find yo

urself making manakish again and again.

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Try it today and enjoy a traditional Levantine breakfast wherever you are!

Have a favourite topping? Share it in the comments below.

--- write ✍️ by foodie Parmod.

Happy baking and sahtein!