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It is a Levantine recipe consisting of dough that is topped with herbs, cheese, or ground meat. It is easy to make and goes together perfectly with za’atar seasoning. So, are you ready to learn how to make manaeesh flatbread? Let’s get started!
What You Need For This Recipe
To make this mana’eesh flatbread recipe you need several basic ingredients. So have the following ready when you start:
- Flour – use all-purpose flour
- Yeast – instant yeast
- Sea salt – to season your bread
- Olive oil – use good quality olive oil
- Water – to combine the ingredients into a dough
- Seasoning – sprinkle the flatbread with Za’atar seasoning
Note that the full ingredients list, including measurements, can be found in the recipe card below.
How To Make Manaeesh Flatbread
- To make mana’eesh Lebanese flatbread start with the dough. Combine the flour, yeast, and salt in the bowl. You can make it by hand or with a stand mixer and dough hook.
- Add the water and oil and give the mixture a few turns with a wooden spoon until a dough comes together.
- Knead the dough either on medium speed or by hand until the dough comes together this takes about 7 minutes.
- Spray a bowl with oil and transfer the dough into the bowl. Cover the bowl with plastic wrap, and refrigerate overnight. It will double in volume.
- One hour before you want to bake, take the dough out of the refrigerator.
- Flour a cutting board and put the dough on the board. Divide the dough using a knife into 2 equal pieces for large flatbreads or 6 equal pieces for small flatbreads.
- Shape the dough into loose rounds, sprinkle them with flour, and cover with plastic wrap. Let the dough rounds rest until puffy and almost doubled in volume. This will take about 1 hour.
- While the dough rounds are proofing, put a baking or pizza stone on the middle rack of your oven.
- Then preheat the oven to 400°F/200℃. Take parchment paper and cut it into squares when you make small manaeesh or long squares when you are making big bread.
- Use your hands to stretch the larger dough pieces into 8-inch circles or press the smaller ones into 3-inch circles. Place the dough circles on the parchment paper.
- Press your fingertips into the dough circles to create the little dimples. Brush them liberally with olive oil before you sprinkle them with za’atar seasoning.
- Slide the dough with the parchment paper on the hot baking stone and bake until lightly browned. This will take about 10 minutes for large bread, and 7 minutes for small ones (don’t overbake or they’ll be too hard).
- Take the bread with the parchment paper out of the oven and onto a wire rack to cool slightly.
- Serve warm, or cool completely and serve at room temperature.
Middle Eastern Lebanese Flatbread Recipe
You can say this Middle Eastern Lebanese flatbread recipe is their version of a pizza that you can eat sliced or folded. The word Manaqish is the Arabic verb naqash and means to sculpt or carve.
This is exactly with you do when you have made the dough.
When the dough is rolled you press little bumps and humps in the dough for the toppings. You can prepare this recipe overnight by making the dough and letting it rise in the fridge.
If you are stressed about time just let the dough rise in a draft-free location and make the recipe.
How To Store Manaeesh Flatbread
Like a lot of flatbread recipes, the manaeesh are best eaten fresh when they come out of the oven.
If you want to keep them for later you have a number of options:
- Room temperature – let them cool and store them in a ziplock plastic bag when you want to eat within a day
- Refrigerator – if you plan to eat them within 2 days you can also store them in the fridge
- Freezer – plan for longer storage you can freeze them in a freezer-friendly container or ziplock bag
How To Reheat Lebanese Flatbread
If you want to reheat the Lebanese flatbread and had them stored in the fridge first let them thaw for 15 to 30 minutes.
Preheat the oven to 350°F and wrap the bread in aluminum foil. Heat the flatbread for 5-7 minutes before serving.
More Flatbread Recipes
There are so many different flatbread recipes. Here is a small selection if you like to make more flatbread recipes yourself:
- Bazlama Turkish flatbread
- Yufka Turkish flatbread
- Gozleme Turkish flatbread
- Liquid dough parathas tortillas
- Avocado paratha flatbread
- Moroccan flatbread with spices
- Quick no yeast flatbread
Enjoy making this Manaeesh flatbread recipe!
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Mana'eesh Lebanese Flatbreads
Great Middle Eastern pizza. Try this manaeesh Lebanese flatbread recipe. Sprinkle with za'atar seasoning, and add cheese or ground beef.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon fine sea salt or kosher salt
- 3⁄4 cup + 2 tablespoons room temperature water (70°F/21℃ to 78°F/25℃)
- 1⁄4 cup extra-virgin olive oil, plus more for brushing the pieces of bread
- 1½ tablespoon za’atar seasoning
Instructions
- Combine the flour, yeast, and salt in the bowl
- Add the water and oil and give the mixture a few turns with a wooden spoon until a dough comes together
- Knead the dough either on medium speed or by hand until the dough comes together this takes about 7 minutes
- Spray a bowl with oil and transfer the dough into the bowl. Cover the bowl with a plastic wrap, and refrigerate overnight. It will double in volume
- One hour before you want to bake, take the dough out of the refrigerator
- Flour a cutting board and put the dough on the board. Divide the dough using a knife into 2 equal pieces for large flatbreads or 6 equal pieces for small flatbreads
- Shape the dough into loose rounds, sprinkle with flour, and cover with plastic wrap
- Let the dough rounds rest until puffy and almost doubled in volume. This will take about 1 hour
- While the dough rounds are proofing, put a baking or pizza stone on the middle rack of your oven
- Preheat the oven to 400°F/200℃. Cut parchment paper to fit your manaeesh
- Use your hands to stretch the larger dough pieces into 8-inch circles or press the smaller ones into 3-inch circles
- Place the dough circles on the parchment paper. Press your fingertips into the dough circles to create the little dimples
- Brush them liberally with olive oil before you sprinkle them with za’atar
- Slide the dough with the parchment paper on the hot baking stone and bake until lightly browned
- This will take about 10 minutes for large breads, 7 minutes for small ones (don’t over bake or they’ll be too hard)
- Take the bread with the parchment paper out of the oven and onto a wire rack to cool slightly
- Serve warm, or cool completely and serve at room temperature
Notes
You can make it by hand or with a stand mixer and dough hook
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Nutrition facts
Calories: 237; Fat: 10g; Carbs: 33g; Protein: 5g;
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