Lebanese Flatbread - Manakish Recipe for Breakfast

Welcome to the wonderful world of manakish (also known as manakeesh, manaeesh, or manoushe)! This traditional Lebanese flatbread is a staple in Middle Eastern cuisine, cherished for its versatility and incredible flavor. Imagine soft, pillowy dough baked to perfection, then topped with everything from tangy za'atar spice blend to gooey cheeses or savory ground meat. Whether you're looking for the perfect recipes for breakfast, a delightful snack, or a light lunch, manakish has you covered.
Forget about store-bought bread – making homemade manakish is a rewarding experience, and surprisingly straightforward. This guide will walk you through preparing authentic lebanese flatbread from scratch, covering all the essential traditional manakish ingredients and easy manakish baking techniques. We'll dive deep into the classic za'atar topping, a cheesy version with `mozzarella cheese`, and a hearty ground meat option, ensuring you master this beloved dish. Get ready to fill your kitchen with the irresistible aroma of freshly baked bread and create a dish that's truly a taste of the lebanese kitchen!

Ingredients

• 1 cup warm water (105-115°F / 40-46°C)
• 1 teaspoon active dry yeast
• 1 teaspoon granulated sugar
• 2 ½ cups all-purpose flour (or a mix with `whole wheat bread flour` for a nuttier flavor)
• 1 teaspoon salt
• 2 tablespoons olive oil, plus more for greasing

Directions

1. Activate the Yeast: In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy. This shows your yeast is active!
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
3. Mix Dough: Add the flour mixture and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, use the dough hook on medium speed for 5-7 minutes.
4. First Rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Divide Dough: Once risen, gently punch down the dough to release the air. Divide the dough into 8-10 equal `dough balls`. Roll each ball smooth and place them on a lightly floured surface, covering them with a towel while you work.
6. Shape Flatbreads: On a lightly floured surface, take one dough ball and gently flatten it into a 6-8 inch round disc, about ¼ inch thick. You can use a rolling pin or just your fingertips. Don't make them too thin, or they might become crispy instead of soft.
7. Prepare for Toppings: Place the shaped flatbreads on a baking sheet lined with parchment paper. Now, you’re ready for your favorite toppings!
8. Za'atar Manakish Topping Ingredients
   1. ¼ cup za'atar spice blend
   2. ¼ cup olive oil
   3. Pinch of salt (optional, depending on your za'atar blend)
9. Za'atar Manakish Assembly & Baking
10. Preheat Oven: Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to preheat.
11. Make Za'atar Paste: In a small bowl, combine the za'atar spice blend and olive oil. Mix until it forms a thick, spreadable paste.
    1. Za'atar Paste Test: The paste should be thick enough to cling to a spoon but thin enough to spread easily. If it's too dry, add a tiny bit more olive oil; if too oily, add a pinch more za'atar. This ensures the topping doesn't run off or become too dry during baking.
12. Top the Flatbreads: Spread about 1-2 tablespoons of the za'atar paste evenly over each dough disc, leaving a small border around the edge.
13. Bake: Bake for 6-8 minutes, or until the edges are lightly golden and the za'atar is fragrant and slightly bubbly.
    1. Browning Cues: Look for a slight puffiness in the dough and the edges turning a light golden brown. The za'atar itself shouldn't burn; if it's getting too dark, your oven might be too hot or the flatbreads are too thin.
14. Serve: Remove from the oven and serve immediately.
15. Cheese Manakish Topping Ingredients
    1. 1 cup shredded `mozzarella cheese` (or a mix of Akkawi, Nabulsi, or even `queso cheese` for a twist)
    2. 1 tablespoon olive oil
    3. Optional: a sprinkle of dried mint or sesame seeds
16. Cheese Manakish Assembly & Baking
17. Preheat Oven: Preheat your oven to 450°F (230°C).
18. Prepare Topping: Lightly brush the edges of each dough disc with olive oil.
19. Top with Cheese: Evenly sprinkle about ¼ cup of shredded cheese over each flatbread.
20. Bake: Bake for 7-10 minutes, or until the cheese is melted, bubbly, and the crust is golden brown.
21. Serve: Remove from the oven and serve hot.
22. Lahm Bi Ajeen (Meat Manakish) Topping Ingredients
    1. ½ lb ground beef or lamb
    2. ½ small onion, finely diced
    3. 1 small tomato, finely diced (or 1 tbsp tomato paste)
    4. 2 tablespoons fresh parsley, chopped
    5. 1 tablespoon pomegranate molasses (optional, for a tangy sweetness)
    6. ½ teaspoon salt
    7. ¼ teaspoon black pepper
    8. Pinch of allspice
    9. 1 tablespoon olive oil
23. Lahm Bi Ajeen (Meat Manakish) Assembly & Baking
24. Preheat Oven: Preheat your oven to 450°F (230°C).
25. Prepare Meat Mixture: In a bowl, combine the ground meat, diced onion, diced tomato (or tomato paste), parsley, pomegranate molasses (if using), salt, pepper, and allspice. Mix well with your hands until thoroughly combined.
26. Top the Flatbreads: Spread about 2-3 tablespoons of the meat mixture thinly and evenly over each dough disc, pressing it down slightly. Leave a small border around the edge.
27. Bake: Bake for 8-12 minutes, or until the meat is cooked through and the edges of the flatbread are golden brown.
28. Serve: Remove from the oven and serve immediately, often with a squeeze of lemon.