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manakish dough

Lebanese Manakish Dough Recipe

Course Breakfast
Cuisine Lebanese
Prep Time 2 hours
Cook Time 10 minutes


For the dough

  • 3 1/4 cups of plain or bread flour
  • 1 cup of lukewarm water
  • 1 tbsp of dried active yeast
  • 1 tsp of salt
  • 1/2 tsp of sugar
  • 4 tbsp regular olive oil or vegetable oil

For a Zaatar topping

  • 2 tbsp zaatar blend
  • 1/2 cup regular olive oil


  1. In a bowl test if the water is just about lukewarm with your finger, if it is too hot it will kill the yeast. Adjust with cold water if necessary.
  2. Add the sugar to the water along with the yeast and stir well until it dissolves Leave for 15 minutes allowing the yeast to ferment and bubble
  3. In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a ball. Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it
  4. Place the kneaded dough ball into a large mixing bowl and cover with cling film or damp cloth, leave to rise for at least 2 hours or until doubled in size. If the room is cold place in a warm but turned off oven at the lowest setting

  5. When the dough has risen, with floured hands knock back the dough and shape into a ball. Divide into 8 sections or according to the size desired. Leave to rise for another hour and cover with a muslin cloth

  6. As the dough proves for the second time prepare your mixtures of either zaatar, cheese or mince meat
  7. For a zataar topping, stir 2 tablespons of zaatar mixture with 1/2 cup of regular olive oil

  8. Turn on the oven on the highest setting (usually 230°C/450 F)

  9. Roll out a small dough ball on a floured surface so it is quite thin (approx 5-10mm)

  10. Transfer to a non stick baking tray, spoon on the zaatar mixture leaving a small margin around the edges and dimple the surface lightly with your fingers

  11. Bake for 10 minutes, turning half way if necessary to get an even bake
  12. Serve with a plate of pickles, tomatoes, mint and radishes

Recipe Video