{"id":17975,"date":"2026-05-01T17:20:24","date_gmt":"2026-05-01T17:20:24","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=17975"},"modified":"2026-05-02T23:10:19","modified_gmt":"2026-05-02T23:10:19","slug":"thin-crust-skillet-manakish","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/thin-crust-skillet-manakish\/","title":{"rendered":"Thin-Crust Skillet Manakish"},"content":{"rendered":"

Made with just a few simple ingredients and cooked on the stovetop, the thin crust skillet manakish is delicious, soft in the middle with crispy edges, just a bit chewy, pliable and perfect for folding. If you\u2019ve never made stovetop manakish before, I hope you\u2019ll try it. It\u2019s an easy and delicious way to fix up a Lebanese inspired breakfast, watch the detailed video tutorial below.<\/strong><\/p>\n

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What do you do when you are craving manakish but you don\u2019t want to crank up the oven? You make thin-crust skillet manakish!<\/h2>\n

If you’re a regular reader on our blog, you must have encountered our popular oven baked manakish recipe with 4 different toppings<\/strong><\/a>. This is equally good but with different dough texture, here is a thin dough similar in a way to saj bread. The heat that the skillet holds gives a crispy dough that has a nice crunch on the edges, and will hold up to whatever toppings you want to throw at it!\u00a0 I started making stovetop manakish\u00a0 years ago, when manakish crave hits and when I wasn’t in the mood of cleaning up my oven, (lazy lady) yes, it’s a simple project that just requires a non-stick skillet and a stovetop. Other toppings would work well too, check our manakish<\/a><\/strong> recipe for inspiration.<\/p>\n

\"hadia<\/p>\n

Make Ahead<\/h2>\n

The manakish dough needs an hour to rise, but after that process is done, you can refrigerate for about 24. Having leftover manakish dough and zaatar, kishik filling or any other filling in the fridge will make this an easy breakfast project to get going on the second day, just make sure to let the dough come back to room temperature, before stretching it.<\/p>\n

\"hadia<\/p>\n

Dough Ingredients<\/h2>\n