Lebanese Manakesh
Manakesh are a part of my “Breads Across the Arabic Speaking World” series. It is the most nostalgic Lebanese food enjoyed by all classes and religions of people in Lebanon. We almost have a deep connection with Manakesh, it is most likely the main meal or breakfast for the children during school. Even though we had it every day, it almost felt like a treat when the school offered it during events. Simply, you never get sick of Manakesh.
Manakesh is a popular Lebanese and Levant bread with toppings that people enjoy for breakfast, lunch, or dinner. It’s a very versatile bread because by changing the toppings you can have it anytime. Manakesh are usually soft because it’s folded in half and eaten like a sandwich. I hope you try this recipe and enjoy it with your loved ones.
Recipe:
1 1/4 cup water, lukewarm
1 tsp granulated sugar
1 1/2 tsp active dry yeast
1 tbsp olive oil
1 tsp salt
2 1/2 cups bread flour *
1 cup cake flour *
*Alternatively, use 3 to 3 1/2 cups all purpose flour. It will alter the texture if you don’t use the bread flour and cake flour together but all purpose will also work.
Toppings: Za’atar mixture (1:1 za’atar spice and olive oil), mozzarella cheese, nabulsi cheese
Directions:
To a bowl or a stand mixer with a hook attachment, add water, sugar, and yeast and wait 5 minutes until the yeast forms a foam. (That means your yeast has activated)
Then add olive oil and salt to the water.
Slowly start to add the bread flour and cake flour while kneading the flours with the wet ingredients. If you are using a stand mixer, mix it on medium for 5 minutes. If you are kneading with your hands than knead for 10 minutes.
Cover the dough in a plastic wrap and then cover the bowl with a towel and let it rest in a dark and warm spot for 1 1/2 - 2 hours. (that means either in an oven that is turned off or the corner of your counter top in a warm kitchen)
After resting, divide the dough into 8 balls.
Dust a clean surface with flour. Roll the dough into a 10 inch circle. (The thickness of how you roll it will determine the thickness of the manakesh. If you roll it really thin it will be crispy, if you roll it thick it will be doughy)
Place your dough on a baking sheet, preferably a dark pan like a tefal.
Spread the cheese and Za’taar on top of the dough. (Note: bake the cheese and Za’taar on different pans. Za’taar will be baked before the cheese one)
Bake at the bottom rack for 8 minutes at a temperature of 450 F and then transfer to the top for 5 minutes or until the top is golden brown (unless you are baking Za’taar then 2-3 minutes on the top rack, Za’taar bakes and burns quickly.)
Remove from the oven and let it cool on a clean towel.
Manakesh are usually soft. You can fold it in half and enjoy like a sandwich.
Enjoy with your favorite assortment of vegetables.
