Manakish Recipe
- Daniel
- Oct 7
- 3 min read
Updated: Oct 8
Manakish (also spelled manaqish, man’oushe, or manaeesh) is a beloved Levantine flatbread traditionally eaten for breakfast or lunch. Its roots trace back to Lebanon, though it’s widely enjoyed across the Middle East, from Syria to Jordan and even into Palestine.
Plain za'atar toppings...
The name “manakish” comes from the Arabic verb naqasha, meaning “to carve out,” referring to the way fingers are used to dimple the dough before topping. Whether brushed with za’atar and olive oil or covered in cheese, manakish is always baked until crisp on the bottom and soft on the inside.
Cheese toppings...
What makes this dish special is how adaptable it is; families and street vendors make it with whatever ingredients are available. In my version, I use my homemade za’atar blend and shredded cheeses (mozzarella, gouda, and feta) to strike a balance between classic and indulgent.
Cheese toppings...
You can make both versions at once or choose your favorite. I also like to bake it on a hot stone to get that golden, lightly charred crust. If you’ve made my Middle Eastern dough before, this will feel familiar.
Plain za'atar toppings...
I really hope you give this a try. Manakish is comforting, earthy, and surprisingly easy once you get the hang of rolling the dough thin. Serve it hot out of the oven with a side of cucumbers, olives, or even labneh for dipping.
It’s the kind of food that brings people around the table, no utensils, no fuss, just good bread and good company.
Ingredients:
(Make 4 manakish)
Equipment:
Oven
Directions:
Please visit my "Multi-Purpose Middle Eastern Dough" page for the recipe.
Please visit my "How To Make Za'atar" page for the recipe.
Prep the Oven
Preheat your oven as hot as it will go.
Place a pizza stone, baking steel, or inverted sheet tray on the middle rack while it heats up.
Make the Za’atar Mixture
Mix za’atar and olive oil in a small bowl until it forms a thick, pourable paste (similar to syrup).
Set aside for later.
Make the Cheese Mixture
Combine mozzarella, gouda, and crumbled feta cheese in equal parts.
Add a pinch of chili flakes for a little heat.
Chill in the fridge until ready to use.
Shape the Dough
Lightly flour your work surface.
Roll each dough ball into a thin circle about 8 inches wide, nearly translucent.
Transfer to parchment paper to make handling easier.
Add the Toppings
For za’atar manakish: spread the za’atar mixture evenly over the dough, leaving a small border.
For cheese manakish: scatter the cheese mixture over the dough, also leaving a small border.
Bake
Slide the parchment and dough onto a cutting board, then into the oven onto the hot tray or stone.
Bake until the edges are puffed and golden, and the bottom is crisp.
If the toppings brown too fast, move the tray to the lower rack.
Finishing Touch (For Cheese)
As soon as the cheese starts melting, remove the flatbread briefly.
Drizzle some of the za’atar mixture over the cheese.
Return to the oven until the bottom and edges are browned and crispy.
Serve
Best enjoyed hot and fresh. Eat as-is or with a side of olives and mint tea.
Either one, it tastes just as good...
Yummilicious...
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