Soft Levantine Manakish

Ingredients

• 250 g T45 or T55 flour
• 5 g Instant yeast
• 1 tbsp Olive oil (For the dough)
• 100 ml Lukewarm water (Adjust according to the flour; use a small portion to activate the yeast)
• 0.5 tsp Salt
• 0.5 tsp Sugar
• Za’atar (Amount to taste; approximately 3 tbsp for the six manakish)
• Olive oil (For drizzling or mixing with the za’atar; amount to taste, approximately 1 tbsp)
• Cheese of your choice (Amount to taste; approximately 120 g)
• Sun-dried tomatoes (Amount to taste; approximately 50 g, drained if preserved in oil)
• Fresh basil (Amount to taste; approximately 10 g)

Steps

1. 1

   Pour a small portion of the lukewarm water into a bowl with the instant yeast and sugar. Mix, cover, and let stand for 10 minutes, until the yeast is activated.

2. 2

   Place the flour in a large mixing bowl. Add the activated yeast mixture, olive oil, and salt.

3. 3

   Knead until you obtain a soft, slightly sticky dough. This texture is normal and helps make soft manakish; gradually add the remaining water only if necessary, depending on the flour’s absorption capacity.

4. 4

   Cover the bowl and let the dough rise for approximately 2 hours, until noticeably puffed.

5. 5

   Gently deflate the dough by pressing it to release excess gas. Divide it into six portions and shape them into balls.

6. 6

   Cover the balls and let them rest for another 10 minutes so they relax and can be rolled out more easily.

7. 7

   Preheat the oven to 240 °C. For more effective baking, place a baking sheet inside during preheating so it becomes very hot.

8. 8

   Roll out each ball like a small pizza, keeping the dough thick enough to remain soft. Arrange the rounds on a baking sheet.

9. 9

   Top the rounds as desired with za’atar and a drizzle of olive oil, or with cheese, sun-dried tomatoes, and basil. Distribute the toppings without overloading the dough.

10. 10

    Bake at 240 °C for approximately 5 minutes, until the dough is cooked and lightly golden. Watch carefully: baking for too long will make the manakish hard.

11. 11

    Serve hot, while they are still light, pliable, and soft.

Notes

The amount of topping is not specified in the source and can be adjusted to taste. The dough should remain slightly sticky; avoid adding too much flour. The very short baking time is important for preserving its softness.

Nutrition per serving

• bread
• manakish
• Levantine
• Middle Eastern
• vegetarian
• oven
• yeast bread
• meal