Lebanon • Regional Dish • Bread
Manakish (Lebanese Flatbread “Pizza”)
Manakish is Lebanon's beloved bakery flatbread, baked hot and fast with a fragrant za'atar topping and best eaten warm, preferably before anyone else gets ideas.
Instructions
- Add the flour, yeast, sugar, and salt to a large bowl. Mix briefly.
- Pour in the lukewarm water and olive oil. Mix until a rough dough forms.
- Knead for 8 to 10 minutes until the dough is smooth, soft, and slightly elastic. If it feels too sticky, add a little flour. If it feels dry, add a small splash of water.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise for 1 to 1½ hours until doubled.
- Make the topping by stirring the za’atar and olive oil together into a loose spreadable paste.
- Heat the oven to 250 C. If you have a baking steel, pizza stone, or heavy tray, place it in the oven while it heats.
- Divide the dough into 6 equal balls. Cover and let them rest for 10 minutes.
- Roll or press each ball into a round about 18 to 20 cm wide and fairly thin, with a slightly thicker edge.
- Spread the za’atar mixture over each round, leaving a small border around the edge.
- Transfer to a hot tray or preheated surface and bake for 6 to 8 minutes until the bread is puffed at the edge and lightly golden underneath. Work in batches as needed.
- Serve warm. Add labneh, cucumber, tomato, or mint on the side if you like, or fold the manakish in half and eat it as-is.
Cultural Context
In Lebanon, manakish is a bakery staple often eaten for breakfast or as a quick everyday meal. Za’atar is one of the most familiar toppings, though cheese, tomato and onion, and keshek versions are also widely loved. Traditional bakery manakish is baked fast in very hot ovens and served warm, often with fresh vegetables or labneh on the side.
Fun Fact
In Lebanon, many neighborhood bakeries start baking manakish early in the morning, which is one reason the dish is so closely tied to breakfast and the daily bakery run.
Cook’s Tip
Za’atar manakish is one of the most common versions, but the same dough is also widely used for cheese, tomato-onion, or keshek toppings.
A very hot oven matters here. Traditional bakery versions are baked quickly at high heat, so home ovens do best when fully preheated with a hot tray, stone, or steel already inside.
Trivia
The plural form is often written as manakish or manakeesh, while a single flatbread is commonly called man'oushe.
More Lebanese Recipes
Lebanese Fattoush Salad
Lebanese fattoush is a crisp, punchy bread salad with fresh vegetables, herbs, toasted pita, and a bright sumac dressing that wakes everything up.
View Recipe
Lebanese Baklava
Lebanese baklava layers buttery phyllo and walnuts under a fragrant orange blossom syrup for a crisp, sweet dessert that rewards patience.
View Recipe
Lebanese Falafel
Lebanese falafel combines soaked chickpeas, fava beans, herbs, and warm spices into crisp fritters that belong in pita, as mezze, or in your snack rotation.
View Recipe