Manakish is one of Lebanon’s most beloved everyday breads—a warm, soft flatbread traditionally baked with fragrant toppings and enjoyed for breakfast, lunch, or as a quick snack. In Beirut, bakeries often prepare manakish fresh throughout the day, baking rounds of dough until the edges are lightly crisp while the center remains tender and aromatic.
The classic version is topped with za’atar and olive oil, but manakish can also be made with cheese, minced meat, or other savory toppings. The combination of simple dough, good olive oil, and intensely aromatic za’atar makes it remarkably satisfying.
What Is Manakish?
Manakish (also spelled man'oushe, manousheh, or manaeesh) is a traditional Levantine flatbread. The dough is rolled or stretched into a round, topped with a savory mixture, and baked at high heat.
The most famous version is Za’atar Manakish, where a mixture of za’atar, sesame seeds, sumac, and olive oil is spread over the dough before baking.
A Beirut-style bakery version is generally:
- Thin but soft
- Slightly crisp around the edges
- Fragrant with olive oil and herbs
- Generously covered with topping
- Best served hot from the oven
It is particularly delicious with tomatoes, cucumber, olives, labneh, fresh mint, or a cup of Lebanese tea.
Lebanese Bakery-Style Manakish Recipe
Preparation Time
25 minutes
Rising Time
1–1½ hours
Cooking Time
6–10 minutes per batch
Total Time
Approximately 2 hours
Servings
6–8 manakish
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 to 1¼ cups warm water
- 1 tablespoon milk, optional
The dough should be soft and elastic rather than stiff. You may not need all the water, so add it gradually.
For the Za’atar Topping
- ½ cup za’atar
- ⅓ cup extra-virgin olive oil
- 1 tablespoon toasted sesame seeds, optional
- 1 teaspoon sumac, optional
Mix the za’atar and olive oil until you have a spreadable paste.
Tip: Don't make the topping excessively oily. It should coat the surface of the dough without forming a thick pool of oil.
Step 1: Prepare the Dough
Add the flour, yeast, sugar, and salt to a large mixing bowl.
Stir everything together.
Make a well in the center and add the olive oil.
Slowly pour in the warm water while mixing.
Bring the ingredients together until a soft dough forms.
If the dough feels dry, add a little more water. If it is extremely sticky, add a small amount of flour.
Step 2: Knead the Dough
Transfer the dough to a lightly floured surface.
Knead for approximately 8–10 minutes.
The finished dough should become:
- Smooth
- Soft
- Elastic
- Slightly tacky but not excessively sticky
Press the dough with your finger. It should slowly spring back.
This kneading develops gluten, which helps the manakish remain soft instead of becoming brittle after baking.
Step 3: Let the Dough Rise
Place the dough in a lightly oiled bowl.
Cover it with a clean kitchen towel or plastic wrap.
Leave it somewhere warm for approximately 1 to 1½ hours, or until it has noticeably increased in size.
For an even better flavor, you can prepare the dough in advance and allow it to rise slowly in the refrigerator.
Step 4: Divide the Dough
Once the dough has risen, gently press it down to remove excess air.
Divide it into 6–8 equal portions.
Shape each portion into a smooth ball.
Cover the dough balls and allow them to rest for about 10–15 minutes.
This short rest makes the dough much easier to stretch.
Step 5: Shape the Manakish
Preheat your oven to its highest practical temperature, ideally around 230–250°C (450–480°F).
Place a dough ball on a lightly floured surface.
Using your fingertips or a rolling pin, flatten it into a round approximately 15–18 cm (6–7 inches) across.
Traditional manakish doesn't have to be perfectly circular. Slightly irregular edges give it a wonderful bakery-made appearance.
Don't make the dough paper-thin. The center should remain soft after baking.
Step 6: Add the Za’atar
Spread approximately 1–1½ tablespoons of the za’atar mixture over the dough.
Leave a small border around the edge.
Use the back of a spoon to spread the topping evenly.
The olive oil should combine with the za’atar to create a rich, aromatic layer.
Step 7: Bake
Transfer the manakish to a preheated baking tray, pizza stone, or baking steel.
Bake for approximately 6–10 minutes, depending on your oven temperature and the thickness of the dough.
The edges should become lightly golden and crisp while the center remains soft.
Don't overbake it.
A common mistake is waiting for the entire surface to become dark brown. This can make the bread dry and hard.
Step 8: Serve Hot
Remove the manakish from the oven.
Let it cool for just a minute or two.
Serve while still warm.
For a classic Lebanese breakfast, serve it alongside:
- Fresh tomatoes
- Cucumber
- Olives
- Fresh mint
- Labneh
- Pickles
- White cheese
- Lebanese tea or coffee
The contrast between the warm, aromatic flatbread and fresh vegetables makes a simple meal feel complete.
Other Popular Beirut Bakery Manakish
Za’atar is only the beginning. Lebanese bakeries offer many variations.
Cheese Manakish
A cheese-topped manakish is rich, salty, creamy, and wonderfully stretchy when served hot.
Use a Lebanese cheese such as akkawi when available. If it is too salty, soak it in water and change the water several times before using.
A mixture of mozzarella and feta can also work well as a home-kitchen substitute.
Lahm Bi Ajine
Another popular bakery-style variation uses a thin layer of seasoned minced meat.
The meat mixture may contain:
- Ground beef or lamb
- Tomato
- Onion
- Garlic
- Parsley
- Allspice
- Black pepper
- Paprika
- Other Lebanese spices
Spread the mixture very thinly over the dough before baking so that the meat cooks quickly and evenly.
Spinach Manakish
Spinach versions combine chopped spinach with ingredients such as onion, lemon juice, olive oil, and spices.
The bright acidity of lemon works beautifully with the rich dough.
The Secret to Great Bakery-Style Manakish
1. Use good olive oil
Olive oil is one of the defining flavors of za’atar manakish.
A mild but flavorful extra-virgin olive oil works particularly well.
2. Don't make the dough too thick
Manakish is a flatbread, not a pizza.
A moderately thin dough gives you the characteristic combination of a tender center and lightly crisp edges.
3. Bake at high heat
A very hot oven gives the dough a quick burst of heat.
This helps create the bakery-style texture without drying out the bread.
4. Don't overload the topping
It can be tempting to spread a thick layer of za’atar.
However, too much topping can make the surface oily and prevent the dough from baking properly.
5. Preheat properly
Put the baking tray, stone, or steel in the oven while it preheats.
A hot baking surface helps the bottom cook quickly and develop light browning.
How to Store Manakish
Manakish is best eaten fresh, but leftovers can be stored.
Allow the bread to cool completely before placing it in an airtight container.
It can generally be refrigerated for a few days.
For longer storage, wrap individual manakish and freeze them.
To reheat, place them directly in a hot oven for a few minutes.
Avoid microwaving for too long because the bread can become chewy.
How to Make It Taste Like a Beirut Bakery
The biggest difference between homemade and bakery-style manakish isn't necessarily a secret ingredient.
It is heat, dough texture, and simplicity.
A Beirut bakery may have a powerful oven capable of producing extremely high temperatures in a short period. At home, you can get closer by:
- Preheating the oven thoroughly.
- Using a pizza stone or baking steel if available.
- Keeping the dough moderately thin.
- Using fresh yeast.
- Using good-quality olive oil.
- Avoiding excessive topping.
- Eating the manakish immediately after baking.
The result should be a warm flatbread with a fragrant za’atar surface, slightly crisp edges, and a soft interior.
What to Serve With Manakish
For a traditional breakfast spread, arrange warm manakish alongside:
You can also fold the manakish in half and eat it like a sandwich.
Final Thoughts
Beirut Bakery Manakish is a beautiful example of Lebanese cooking: simple ingredients transformed by good technique.
Flour, water, yeast, olive oil and za’atar are inexpensive and uncomplicated, yet when they meet a hot oven, they become something deeply aromatic and satisfying.
The best moment to eat manakish is when it comes out of the oven—still warm, with the za’atar releasing its herbal aroma and the olive oil shining across the surface.
For a true Lebanese-style experience, don't think of manakish merely as a recipe. Think of it as fresh bakery bread meant to be shared around the table.
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