Lebanese Manakish (Lebanon) Recipe

If you’re longing for a dish that’s both deeply comforting and vibrantly flavorful, you absolutely have to try Lebanese Manakish (Lebanon). This delightful flatbread, crowned with a generous spread of za’atar and olive oil, is a staple of Lebanese cuisine that feels like a warm embrace from the heart of the Middle East. It’s fragrantly spiced, perfectly soft on the inside with just a touch of crispness around the edges, offering a simple yet incredibly satisfying bite every single time. Whether you’re grabbing a quick breakfast or serving guests, Lebanese Manakish (Lebanon) always manages to shine as a crowd-pleaser.

Ingredients You’ll Need

The beauty of Lebanese Manakish (Lebanon) lies in the simplicity and harmony of its ingredients. Each component plays a vital role in delivering that authentic texture and taste — from the basic yeast dough that gives it a delightful softness to the za’atar that injects an earthy, herbal punch balanced perfectly by golden olive oil.

• 2 cups flour: The foundation of your dough, providing structure and chewiness.
• 1 tsp yeast: Activates the dough, helping it rise and become delightfully airy.
• ½ tsp salt: Enhances all the flavours with just a subtle seasoning touch.
• ¾ cup warm water: Hydrates the dough, transforming dry ingredients into a smooth, workable ball.
• 3 tbsp za’atar: This magical blend of thyme, sumac, and sesame seeds is the soul of the topping, infusing each bite with a fragrant, tangy aroma.
• 2 tbsp olive oil: Adds richness and helps bring the za’atar to life on the bread’s surface.

How to Make Lebanese Manakish (Lebanon)

Step 1: Prepare the Dough

Begin by combining your flour, yeast, and salt in a large bowl. Slowly add the warm water while mixing until the dough comes together. Knead it vigorously for about 5 minutes until it feels smooth and elastic. This is the moment where you can already tell this will be a wonderfully soft flatbread. Cover your dough with a clean cloth and let it rest for 30 minutes — this resting stage is crucial because it allows the yeast to work its magic, making your dough rise slightly and become wonderfully airy.

Step 2: Roll out the Dough Thinly

Once your dough has had its rest, divide it into smaller portions to make individual flatbreads. Roll each portion out on a lightly floured surface until it’s thin — think thin enough to be both tender and slightly crispy after baking. This step is where you get to play with the texture, so aim for thin but not paper-thin.

Step 3: Brush with Za’atar and Olive Oil

Mix your za’atar and olive oil together to create a luscious paste. Generously brush this mixture over the surface of each flatbread, ensuring full coverage but not so much that it wets the dough excessively. The olive oil helps the za’atar stick while infusing the bread with a rich, fruity depth.

Step 4: Bake to Perfection

Place your prepared flatbreads onto a baking sheet lined with parchment paper or a lightly greased surface. Slide them into an oven preheated to 220°C and bake for about 10 minutes or until the edges turn a light golden brown and the aroma fills your kitchen. The result is a tender, flavorful bread that’s hard to resist.

How to Serve Lebanese Manakish (Lebanon)

Garnishes

Simple garnishes elevate Lebanese Manakish (Lebanon) beautifully. Freshly chopped parsley, a squeeze of lemon juice, or diced tomatoes can add brightness and freshness. Some like to sprinkle a few thinly sliced onions or scatter a few kalamata olives on top, perfectly complementing the herbal za’atar and giving every bite a burst of extra flavor.

Side Dishes

Manakish pairs wonderfully with light and wholesome sides. Consider serving it alongside crisp cucumber and tomato salads dressed in lemon and olive oil, or add a creamy labneh spread for a tangy, cooling contrast. Pickled turnips and fresh mint leaves are also traditional companions that bring brightness and balance to each bite.

Creative Ways to Present

Looking to impress? Cut your Lebanese Manakish (Lebanon) into small, shareable squares and arrange them on a rustic wooden board for a casual gathering. Alternatively, roll them up with fresh veggies and feta cheese inside for a portable and satisfying wrap. Incorporating colorful sides alongside helps create a vibrant, inviting presentation that welcomes everyone to dig in.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, no worries — Lebanese Manakish (Lebanon) stores well at room temperature for up to a day in an airtight container. For best texture, keep it away from moisture, which can make the flatbread soggy. The next day, it still maintains much of its charm and flavor.

Freezing

You can freeze unbaked dough or fully baked Manakish for longer storage. Wrap individual baked pieces tightly in plastic wrap and place them in an airtight freezer-safe bag, where they will maintain quality for up to 2 months. Thaw overnight in the fridge before reheating to enjoy a freshly baked experience any time.

Reheating

To bring your Lebanese Manakish (Lebanon) back to life, heat it in a preheated oven at 180°C for about 5 minutes, or toast it lightly in a pan. This process crisps up the edges and revitalizes the aromatic flavors of za’atar, making it taste almost as good as fresh from the oven.

FAQs

What is za’atar and where can I find it?

Za’atar is a traditional Middle Eastern spice blend made from dried thyme, sumac, sesame seeds, and sometimes other herbs. You can find it in specialty spice shops, Middle Eastern markets, or online. It’s the key to the signature flavor of Lebanese Manakish (Lebanon).

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! Whole wheat flour will give the dough a nuttier flavor and denser texture. You may want to mix it with all-purpose flour for a lighter flatbread, but 100% whole wheat works as well and adds extra fiber.

How thin should I roll the dough?

The dough should be rolled thin enough to be tender and flexible but thick enough to hold the topping without tearing—roughly 1/8 inch or about 3 mm works perfectly.

Can I add other toppings besides za’atar?

Definitely! While za’atar is traditional, you can experiment with toppings like cheese, ground meat, or even vegetables. Just be sure to adjust baking time according to the toppings’ moisture content.

Is Lebanese Manakish (Lebanon) gluten-free?

Traditional recipes use wheat flour and are not gluten-free. However, you could experiment with gluten-free flours, keeping in mind that texture and rise will be different.

Final Thoughts

Lebanese Manakish (Lebanon) is truly a little taste of Middle Eastern magic that you can easily create at home. Its simple ingredients and quick preparation make it a perfect go-to for any meal or snack, and its bold, fragrant flavors never fail to impress. Give it a try and I promise you’ll have a new beloved recipe in your collection, one that feels like sending a warm, delicious hug to your taste buds every time.