{"id":13282,"date":"2025-04-24T22:17:07","date_gmt":"2025-04-24T22:17:07","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=13282"},"modified":"2026-10-01T21:21:49","modified_gmt":"2026-10-01T21:21:49","slug":"manakish-lebanese-flat-bread-with-different-toppings","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/manakish-lebanese-flat-bread-with-different-toppings\/","title":{"rendered":"Authentic Lebanese Manakish Recipe (4 Toppings)"},"content":{"rendered":"

What is Manakish? (The Ultimate Lebanese Breakfast Flatbread)<\/h2>\n
Manakish<\/strong> (the plural form of man\u2019oushe<\/em>) is a beloved, traditional Lebanese breakfast food<\/strong>. If you walk through any major city in Lebanon early in the morning, the air is filled with the warm aroma of these fresh bakes. Made from a soft, yeasted manousheh dough<\/strong> and pressed with iconic toppings\u2014ranging from the earthy, wild thyme blend known as za’atar<\/strong> to melted akkawi cheese<\/strong>, savory kishk<\/strong>, or fresh spiced vegetables\u2014manakish is far more than just a side dish.<\/div>\n
Unlike other flatbreads that play a supporting role, this easy flatbread recipe<\/strong> yields the absolute star of the Middle Eastern breakfast table. It is a national culinary obsession. Pair a warm piece straight from the oven with a fresh cup of sweet black tea, and you have a match made in breakfast heaven.<\/div>\n

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Why Baking Homemade Manakish From Scratch is Pure Therapy<\/h2>\n
While you can easily buy packaged versions at a local Lebanese bakery<\/strong>, nothing compares to the therapeutic joy of making homemade manakish<\/strong> from scratch. Whenever the hustle and bustle of daily life feels overwhelming, I love dedicating a quiet afternoon to working with dough. Transforming simple pantry staples into beautifully blistered, aromatic flatbreads fills every corner of your home with a cozy, inviting scent.<\/div>\n
Baking this authentic Lebanese recipe<\/strong> truly nourishes both body and soul. Once you take your first bite of the crisp edge and tender, topping-heavy center, you will quickly see why this classic comfort food wins out over any other breakfast treat.<\/div>\n

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A Perfect Dough for Making Manakish<\/h2>\n

Yeast dough recipes can be a bit intimidating. Some people shy away from them, worried that they\u2019re laborious to make. But when you have a good recipe with straightforward instructions, that worry can quickly fade.<\/p>\n

When making manakish in a home oven rather than a traditional communal oven, you need to work with the dough in a way that helps maximize its flavor, tenderness, and rise. This recipe is approachable even if you\u2019re not an experienced bread baker. It\u2019s simple, reliable, and efficient\u2014I promise.<\/p>\n

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Every manakish dough recipe begins with a great crust. Some like their manakish thin and crispy, while others prefer a thick and soft crust. My recipe gives you the best of both worlds: soft and fluffy on the inside, with a delicious crispness and the perfect flavor. It\u2019s my go-to manakish dough recipe!<\/p>\n

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Ingredients You\u2019ll Need to Make Manakish Dough<\/h2>\n

Making homemade manakish starts with a soft, supple dough that is easy to stretch and bakes up beautifully. Each ingredient has an important role in creating that perfect texture and flavor.<\/p>\n

All-purpose flour:<\/strong> You don\u2019t need a special type of flour to make delicious manakish. All-purpose flour works beautifully and gives the dough the right balance of structure and tenderness.<\/p>\n

Instant yeast:<\/strong> I recommend using instant dry yeast. Its finer particles allow it to be mixed directly into the dry ingredients without needing to be proofed first. Instant yeast also produces plenty of carbon dioxide, helping the dough rise beautifully and giving your manakish a light, airy texture.<\/p>\n

Powdered milk:<\/strong> A little powdered whole milk works wonders in this dough. It acts as a dough enhancer and helps keep the baked bread wonderfully soft and tender. If powdered whole milk is difficult to find, you can substitute whole milk (3.25\u20133.5% fat) for some or all of the water in the recipe.<\/p>\n

Yogurt:<\/strong> Use full-fat yogurt for the best results. It adds richness and tenderness to the dough and contributes to a softer, fluffier texture.<\/p>\n

Olive oil:<\/strong> Olive oil gives the dough a lovely softness and makes it more elastic, which makes stretching and shaping the manakish much easier.<\/p>\n

Sugar:<\/strong> Sugar provides food for the yeast, helping the dough rise, and also encourages beautiful browning during baking.<\/p>\n

Salt:<\/strong> Salt is essential for flavor, but it also plays an important role in the dough. It strengthens the gluten structure, giving the dough more elasticity and making it less likely to tear when you stretch it.<\/p>\n

Lukewarm water:<\/strong> Use lukewarm water at around 100\u00b0F (38\u00b0C)<\/strong>. Water that is too hot can kill the yeast, while water that is too cold can slow down the fermentation and affect the rise.<\/p>\n

Four Delicious Toppings for Manakish<\/h2>\n

One of the things I love most about manakish is how versatile it is. Once you have the dough ready, you can top it with all kinds of delicious ingredients and create your own favorite combinations.<\/p>\n

Below, I\u2019ve included four classic manakish toppings<\/strong>, each with its own unique flavor and character. And don\u2019t be afraid to get creative\u2014there are endless possibilities when it comes to manakish toppings!<\/p>\n

In Lebanon, it\u2019s even common to bring your own filling to a neighborhood bakery. The baker will spread your topping over the dough and bake the manakish for you. It\u2019s a wonderful part of the local food culture and a testament to just how customizable this beloved flatbread can be.<\/p>\n

For all of the toppings, I recommend using light olive oil or sunflower oil<\/strong>. Avoid extra-virgin olive oil, as it has a lower smoke point and can burn during baking, affecting the flavor and appearance of your manakish.<\/p>\n

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Traditional Manakish Toppings You Must Try<\/h2>\n

Zaatar Topping<\/h3>\n

Zaatar manakish are among the most popular varieties, and for good reason! Zaatar<\/strong> is a beloved seasoning blend found in virtually every household throughout the region. It is incredibly versatile, but it is especially famous as the star topping for manakish.<\/p>\n

The exact blend varies from country to country and even from one family to another, but the classic ingredients typically include wild thyme, sumac, sesame seeds, and oregano<\/strong>. To make the topping, simply mix the zaatar blend with light olive oil or sunflower oil until it forms a spreadable mixture. Spread it generously over the dough, then bake until the manakish is golden around the edges and the topping is set.<\/p>\n

Cheese Topping<\/h3>\n

The most traditional cheese used for manakish is Akkawi cheese<\/strong>, a mild, stretchy Middle Eastern cheese. Because Akkawi is quite salty, it needs to be desalted before using.<\/p>\n

To remove some of the salt, cut the cheese into small pieces, place them in a bowl, and cover with water. Soak the cheese for about 8 hours, changing the water every hour<\/strong>. Drain and pat it dry before using.<\/p>\n

If Akkawi cheese is difficult to find, don\u2019t worry! My favorite substitute is a combination of mozzarella and feta cheese<\/strong>. The mozzarella provides that wonderful stretchiness, while the feta adds a delicious salty, tangy flavor.<\/p>\n

Kishik Topping<\/h3>\n

This is my personal favorite manouche<\/strong>, right alongside the classic zaatar!<\/p>\n

The topping is made with kishik, onion, tomato paste, light olive oil, and optional pine nuts<\/strong>, seasoned with salt and a little chili for a touch of heat.<\/p>\n

Now, you may be wondering: What exactly is kishik?<\/strong><\/p>\n

Kishik is a traditional Middle Eastern fermented mixture made from bulgur and yogurt<\/strong>. The mixture is first fermented, then dried and finally ground into a fine powder. It has a wonderfully distinctive tangy flavor that makes this manakish topping truly special.<\/p>\n

You can usually find kishik at Middle Eastern grocery stores and specialty food shops. Once you have it, combine it with the remaining ingredients to create a rich, savory topping that pairs beautifully with the manakish dough.<\/p>\n

Red Pepper Paste Topping<\/h3>\n

This is a wonderfully satisfying topping, especially if you\u2019re in the mood to think a little outside the box!<\/p>\n

The star of this mixture is red pepper paste<\/strong>, which is combined with onions, white sesame seeds, walnuts, and light olive oil<\/strong>, then seasoned with salt and chili flakes. The result is a rich, savory, slightly spicy topping with plenty of texture and flavor.<\/p>\n

You can use our homemade red pepper paste recipe<\/strong> or a good-quality store-bought red pepper paste. I highly recommend adding your favorite hot pepper to the mixture for an extra kick. Gently heating the topping before spreading it over the dough helps bring out the flavors of the peppers, onions, and spices.<\/p>\n

Spread the mixture over the dough, bake until the edges are beautifully golden and the topping is cooked through, and enjoy!<\/p>\n

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The Secret to the Perfect Manakish Dough<\/h2>\n
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  1. \n

    In a large bowl, mix the flour, salt, sugar, instant dry yeast, and oil.<\/p>\n<\/li>\n

  2. \n

    Add the powdered milk, yogurt, and lukewarm water. Mix well with your hands, making sure all the ingredients are fully incorporated.<\/p>\n

    Once the mixture starts coming together, knead it thoroughly until you have a soft, pliable dough. If the dough feels too dry, add more water, 1 tablespoon at a time<\/strong>. If it is too sticky to handle, add more flour, 1 tablespoon at a time<\/strong>. Be careful not to add too much extra flour\u2014you want the dough to remain soft and slightly tacky.<\/p>\n

    Slap the dough against the counter a few times to help strengthen the gluten. Then place it in a lightly greased bowl, cover with plastic wrap, and set aside for 1 hour<\/strong>, or until it has doubled in size.<\/p>\n<\/li>\n<\/ol>\n