Mini Manakish are small, delicious versions of the beloved Lebanese manakish—soft, golden flatbreads topped with fragrant za'atar, cheese, or other savory toppings.

Traditionally enjoyed for breakfast in Lebanon, manakish are often baked fresh in neighborhood bakeries. Turning them into miniature portions makes them perfect for breakfast platters, lunch boxes, parties, mezze spreads, children's snacks, and gatherings.

The best Mini Manakish have a soft, slightly chewy base with a lightly crisp edge and a generous layer of flavorful topping.

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What Are Mini Manakish?

Manakish are traditional Levantine flatbreads made from a simple yeast dough. The dough is rolled flat and topped before being baked at high heat.

Popular toppings include:

  • Za'atar and olive oil
  • Cheese
  • Akkawi cheese
  • Kashkaval
  • Ground meat
  • Za'atar with vegetables
  • Chili and herbs

For Mini Manakish, the dough is divided into small portions and shaped into individual rounds.

The smaller size means they bake quickly and are easy to serve.

Ingredients

For the Dough

  • 4 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 ¼ to 1 ½ cups warm water
  • 2 tablespoons powdered milk, optional

For the Za'atar Topping

  • ½ cup za'atar
  • ⅓ cup extra-virgin olive oil
  • 1 tablespoon toasted sesame seeds, optional

Mix the za'atar and olive oil until you have a thick, spreadable mixture.

You want enough oil to moisten the za'atar without making it excessively runny.

How to Make Mini Manakish

1. Prepare the Dough

Add the flour, yeast, sugar, salt, and powdered milk to a large bowl.

Mix well.

Add the olive oil.

Gradually pour in the warm water while mixing.

Continue mixing until a soft dough forms.

The dough should be soft and slightly tacky.

2. Knead

Transfer the dough to a lightly floured work surface.

Knead for approximately 8–10 minutes.

The dough should become smooth and elastic.

If it feels too dry, add a little water.

If it is extremely sticky, add a small amount of flour.

Avoid adding too much flour because it can make the Mini Manakish tough.

3. Let the Dough Rise

Place the dough in a lightly oiled bowl.

Cover it with a clean towel or plastic wrap.

Let it rise for approximately 1–1½ hours, or until it has roughly doubled in size.

4. Divide Into Mini Portions

Once the dough has risen, gently press it down.

Divide it into approximately 18–24 small pieces.

Roll each piece into a smooth ball.

Cover the balls with a towel and let them rest for 10–15 minutes.

This makes them easier to roll.

5. Shape the Mini Manakish

Take one dough ball.

Roll it into a small round approximately 3–4 inches wide.

It should be thin but not paper-thin.

Place the rounds on a parchment-lined baking tray.

Using your fingertips, gently press small indentations into the surface.

These traditional little dimples help hold the topping in place.

6. Add the Za'atar

Spread a thin but generous layer of the za'atar mixture over each dough round.

Leave a small border around the edge.

Don't add too much topping because excessive oil can make the center greasy and prevent the dough from baking properly.

7. Bake

Preheat the oven to 450°F / 230°C.

For the best results, preheat the baking tray or pizza stone as well.

Bake the Mini Manakish for approximately 6–10 minutes.

The edges should become lightly golden and the bottom should be cooked through.

Because they are small, watch them carefully.

They can go from perfectly baked to overbaked very quickly.

8. Serve Warm

Remove the Mini Manakish from the oven.

Allow them to cool for just a couple of minutes.

Serve warm with:

  • Fresh tomatoes
  • Cucumber
  • Olives
  • Mint
  • Labneh
  • Pickles
  • Fresh vegetables

Mini Cheese Manakish

Za'atar isn't the only delicious topping.

For cheese Mini Manakish, use a mixture of:

  • Akkawi cheese
  • Mozzarella
  • Kashkaval

If using Akkawi cheese, soak it beforehand if it is particularly salty.

Grate or crumble the cheese and spread a small amount over each dough round.

Bake until the cheese melts and the edges become golden.

A little dried oregano or sesame can be added for extra flavor.

Mini Za'atar and Cheese Manakish

For an especially delicious combination, combine za'atar and cheese.

Spread a thin layer of za'atar mixture over the dough.

Add a small amount of shredded mozzarella or another mild cheese.

Bake until the edges are golden and the cheese is melted.

The earthy za'atar and creamy cheese make an excellent pairing.

Mini Meat Manakish

A more substantial version uses a spiced meat topping.

Combine ground beef or lamb with:

  • Finely chopped onion
  • Tomato
  • Parsley
  • Paprika
  • Black pepper
  • Cinnamon
  • Allspice
  • Salt

Spread a very thin layer over each Mini Manakish.

Bake until the meat is fully cooked and the edges are golden.

Because the topping is raw, make sure the meat reaches a safe internal temperature before serving.

Tips for Perfect Mini Manakish

Keep the dough soft

Soft dough creates tender Manakish.

Don't roll them too thick

Mini Manakish should have a relatively thin base so the topping and bread cook together.

Use a very hot oven

Traditional bakeries use extremely hot ovens. A well-preheated home oven helps reproduce the characteristic texture.

Don't overload the topping

A thick layer of za'atar or cheese can make the center soggy.

Preheat your tray

A hot baking tray helps the bottom cook quickly and gives the bread a better texture.

Watch the baking time

Mini Manakish are small, so they cook much faster than full-size Manakish.

Make-Ahead Mini Manakish

Mini Manakish are excellent for parties because much of the preparation can be done in advance.

Prepare and shape the dough rounds.

Arrange them on trays and cover them well.

You can prepare the za'atar mixture separately and refrigerate it.

Just before baking, add the topping and place the Mini Manakish into the hot oven.

For a party, bake them in batches and serve them warm.

How to Store Mini Manakish

Allow leftover Manakish to cool completely.

Place them in an airtight container.

They can be stored in the refrigerator for approximately 3 days.

Reheat them in a hot oven for a few minutes.

For longer storage, freeze the baked Mini Manakish in a freezer-safe bag.

Reheat directly from frozen in a hot oven until warmed through.

Serving Ideas

Mini Manakish make a beautiful Lebanese-style breakfast or mezze platter.

Arrange them alongside:

  • Labneh
  • Hummus
  • Baba ghanoush
  • Olives
  • Pickled vegetables
  • Fresh tomatoes
  • Cucumbers
  • Radishes
  • Fresh mint
  • Feta or white cheese

For a party, offer several varieties on one platter:

Za'atar + Cheese + Za'atar & Cheese + Meat

This gives everyone something different to try.

Why Mini Manakish Are So Special

There is something irresistible about a freshly baked Mini Manakish.

The little breads are easy to pick up, the edges are lightly crisp, and the center remains soft and flavorful. The aromatic za'atar combines with fruity olive oil to create the unmistakable taste of a Lebanese bakery.

They are simple enough for an everyday breakfast but attractive enough for a party or mezze table.

Warm Mini Manakish, fresh vegetables, olives, and creamy labneh make a wonderfully traditional Lebanese meal—served in a small, bite-sized form.