Whatever you choose to make, you will delight your taste buds.
Think of this flatbread as Middle Eastern pizza—and just like pizza, it’s popular with adults and kids alike. Manakeesh, or manaeesh, is slightly crispy on the outside but oh-so tender on the inside and can be baked with your choice of toppings.
This recipe includes three of our favourite ways to enjoy it. Some weekends, my father would visit the baker, bringing with him za’atar, baladi cheese or a few eggs and returning with mouthwatering manakeesh from the wood-fired oven. Dad would call ahead to let us know exactly when he’d be back, and we’d be gathered around the table eagerly awaiting his arrival. This dough recipe is airy and light and works best with Za’atar and cheese topping. Egg topping requires a flatter dough to contain the egg mixture, simply omit the yeast if you are after the egg topping.
Makes 9 flatbreads
Ingredients
Dough
½ cup 2% milk, warmed
1 tsp granulated sugar
1 tsp active dry yeast
¼ cup olive oil
2 tbsp butter, melted
1 tsp salt
4 cups all-purpose flour
½ cup warm water
Za’atar topping
1 cup za’atar
¾ cup olive oil
Cheese topping
2 cups Akkawi or baladi cheese, grated or thinly sliced
1 tbsp fresh thyme leaves
1 tbsp nigella seeds
Egg topping
3 eggs
Pinch each salt, pepper and sumac
Directions
To make the dough
1. Preheat the oven to 390°F.
2. In a glass measure, dissolve the sugar in the milk. Sprinkle in the yeast (omit if using egg toppings) and let stand until frothy, about 7 minutes. Whisk in the oil, butter and salt until well combined.
3. In a large bowl, pour the water and yeast mixture into the flour, mixing with a spatula until a sticky dough forms. Turn the dough out onto a lightly floured work surface and knead with floured hands. If the dough is too dry or crumbly, wet your hands and continuing kneading, repeating as needed, until the dough is smooth and no longer sticky, 5 to 6 minutes. Place the dough in an oiled bowl, turning to oil all over. Cover the surface directly with plastic wrap, then cover with a kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 hour. Punch down the dough, then let stand for 45 minutes.
4. Punch down the dough again, then divide into 9 equal portions. Roll each into 4-inch rounds. Use your fingertips to create shallow depressions for the toppings, leaving a ½-inch border. Place on a baking sheet, 3 at a time (don’t overcrowd the pan), then add the toppings (see below); bake until the bottom of the dough is dry and the edges turn brown, about 15 to 18 minutes.
Za’atar topping
1. Mix the za’atar with the oil until a paste forms, then spread on the dough.
Cheese topping
1. Sprinkle the Akkawi on the dough and top with the thyme and nigella seeds.
Egg topping
1. Whisk together the eggs, salt, pepper and sumac until combined. Carefully pour the egg mixture onto the dough.