{"id":17975,"date":"2026-05-01T17:20:24","date_gmt":"2026-05-01T17:20:24","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=17975"},"modified":"2026-09-27T19:18:04","modified_gmt":"2026-09-27T19:18:04","slug":"thin-crust-skillet-manakish","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/thin-crust-skillet-manakish\/","title":{"rendered":"Lebanese Skillet Manakish Recipe (Thin & Crispy)"},"content":{"rendered":"
Made with just a few simple ingredients and cooked on the stovetop, this thin-crust skillet manakish<\/strong> is deliciously soft in the middle with crispy edges. It\u2019s slightly chewy, pliable, and perfect for folding. If you\u2019ve never made authentic Lebanese manoushe<\/strong> on a regular frying pan before, this quick stovetop method is a game-changer for your morning routine. Watch our detailed video tutorial below to master the technique!<\/div>\n
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What do you do when you\u2019re craving manakish but don\u2019t want to crank up the oven? You make thin-crust skillet manakish!<\/p>\n

If you\u2019re a regular reader of our blog, you\u2019ve probably come across our popular oven-baked manakish recipe featuring four different toppings. This version is just as delicious, but with a different dough texture. The dough is rolled thin, somewhat similar to saj bread. The heat from the skillet gives it a lovely crispness and a nice crunch around the edges, while still holding up to whatever toppings you want to throw on it!<\/p>\n

I started making stovetop manakish years ago for those moments when a manakish craving hits and I wasn\u2019t in the mood to clean up the oven (lazy lady!). It\u2019s such a simple project that all you need is a non-stick skillet and a stovetop.<\/p>\n

Other toppings would work beautifully, too, so check out our manakish recipe for inspiration!<\/p>\n

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Make Ahead<\/h2>\n

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

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Dough Ingredients<\/h2>\n