Thin-Crust Skillet Manakish
Description
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’ve never made stovetop manakish before, I hope you’ll try it. It’s an easy and delicious way to fix up a Lebanese inspired breakfast.
Equipment
- 1 large non-stick skillet
Ingredients
For the Dough:
- 500 grams all-purpose flour and some extra for rolling the dough
- 1 tablespoon granulated sugar
- 1 teaspoon instant dry yeast
- 1 teaspoon salt
- 1 cup warm water or as needed to make a melleable dough
- 1 tablespoon sunflower oil
For the zaatar topping:
- ½ cup zaatar
- 1/3 cup olive oil or a mix of olive oil and sunflower oil
For the kishik topping:
- ½ cup kishik, check the note below
- 1 small onion, finely chopped
- 1/2 teaspoon tomato paste
- 1/3 cup olive oil or more to form a paste
- A dash of chili flakes optional
- 3 tablespoons pine nuts optional
- A pinch of salt
Instructions
- To make the dough: In a medium bowl, combine together the flour, sugar, instant dry yeast and salt; mix the ingredients with a fork or spatula until well combined. Add the water and knead well, until the dough begins to come together. Add the oil and knead one more time until you end up with a malleable soft dough. Adding oil at the end of mixing makes the dough exceptionally silky and soft. Cover with clingfilm and set aside in a warm place for 1 hour, resting the dough makes it easier to roll.
- Divide the dough into 16 equal sized mounds and shape them into small balls.
- On a lightly floured surface, roll each ball, separately, into an 8-inch/ 20 cm round, I prefer it thin, stack the rolled dough with a piece of parchment paper between them.
- Preheat a dry non-stick skillet over medium-high heat. Cook each flat dough for 1 minute until bubbles form and golden spots appear on the underside. Flip and spread roughly 1 tablespoon of the zaatar and oil mix, or your favorite mix on the dough leaving a ¼ inch border. and cook another minute on the other side, if this is taking a long time, raise the heat. If the pan browns the manakish too quickly, reduce the heat.
- Serve right away with a cup of brewed tea, labneh and olives
Video
Notes
Note 1- Kishik is a powdery cereal that consists of bulgur and yogurt. The mix is first fermented then dried and eventually turned into a powder. You can find it at Middle Eastern stores.
Note 2-Storage: Store skillet manakish in a plastic bag in the refrigerator for 1 week or frozen up to 3 months
Note 3-To reheat leftovers: Heat stack of skillet manakish in oven, wrapped in aluminum foil, in a preheated oven at 300ºF / 150 °C for 10 minutes.
Our elders were right!
When we were young we were encouraged by the elders to eat zaatar and olive oil wraps before heading to school, especially on exams as zaatar makes us smarter; years later passed and we thought this was a faked myth invented during the war in Lebanon to encourage the young ones eating za’atar, as food and supplies were low at the time and za’atar was available in every household provision. Now scientific studies confirm that zaatar is high in antioxidants and have immune-boosting properties. Consuming it regularly can help strengthen your immune system, it is full of health-benefits minerals, antioxidants, vitamins, and essential oils that help improve memory and mood, our elders were right. Tried this recipe?Let us know how it was!