Manakish, a beloved Levantine flatbread, is getting a healthy makeover! This recipe delivers all the delicious, chewy goodness of traditional manakish but with the added nutritional benefits of wholemeal flour. Forget dry, bland wholewheat – this recipe creates a delightfully textured crust, perfect for topping with your favorite za'atar, cheese, or even minced meat. Imagine the fragrant aroma of warm, freshly baked bread infused with the earthy tones of whole wheat and the vibrant flavors of your chosen toppings. It’s a simple yet satisfying dish, perfect for a quick weeknight meal or a fun weekend baking project.
This homemade wholemeal manakish recipe is surprisingly easy to follow, even for beginner bakers. We’ll guide you through each step, from preparing the dough to achieving that perfectly crispy crust. Ready to transform your baking routine and enjoy a healthier, tastier version of this classic? Let's get started with the step-by-step instructions below!
Tools Needed
- Oven
- Mixing bowl
- Measuring spoons
- Measuring cups
- Rolling pin
- Baking sheet
- Damp towel
Ingredients
- Warm water: ½ cup
- Sugar: 1 teaspoon
- Yeast: ½ tablespoon
- Salt: ½ teaspoon
- Olive oil: 3 tablespoons
- Wholemeal flour
- Lamb mix
- Cream cheese
- Mozzarella cheese
Step-by-Step Instructions
Step 1. Make the Dough
- In warm water, mix sugar and yeast. Cover and let stand for 10 minutes until foamy.
- In a well of flour, add the yeast mixture, salt, and olive oil. Mix and knead for 5-6 minutes until smooth and elastic.
- Grease a bowl, place the dough inside, cover with a damp towel, and let it rise in a warm place for 2 hours.
- Punch down the dough and briefly knead to release air bubbles. Knead again for 2-3 minutes.
- Divide the dough into 6-8 balls, let them rest for 30 minutes.
Step 2. Prepare and Shape the Manakish
- Sprinkle flour on your surface and roll each ball into a thin disc.
- Preheat oven to 200°C (400°F) for 15 minutes.
Step 3. Bake the Manakish
- Top a disc with cheese, leaving a small edge.
- Bake for 15 minutes.
- Top another disc with lamb mix, leaving a small edge.
- Bake for 20 minutes.
- Top a disc with lamb mix and cheese. Bake for 15-20 minutes.
Step 4. Serve
- Serve the manakish open like a pizza or folded.
Read more: Lebanese Kofta Kebabs Recipe: A Step-by-Step Guide
Tips
- You can use any cream cheese (e.g., shadow or mozzarella).
- For the lamb mix, you can refer to the spicy lamb kebab video.
Nutrition
- Calories: Varies depending on ingredient amounts
- Fat: Varies depending on ingredient amountsg
- Carbs: Varies depending on ingredient amountsg
- Protein: Varies depending on ingredient amountsg
FAQs
1. Can I use all-purpose flour instead of wholemeal flour?
While you can, the texture and flavor will be different. Wholemeal flour provides a nuttier taste and a slightly chewier crust. All-purpose flour will result in a softer, less rustic manakish.
2. How do I store leftover manakish?
Store leftover manakish in an airtight container at room temperature for up to 2 days, or in the freezer for up to a month. Reheat in a pan or oven before serving.
3. What other toppings can I use besides za'atar and cheese?
Get creative! Try minced lamb, spinach, mushrooms, olives, or different types of cheese. The possibilities are endless!
Enjoy your delicious, homemade wholemeal manakish! This recipe is a fantastic way to experience the flavors of the Middle East with a healthy twist. Whether you stick to the classic za'atar topping or experiment with your own creations, we hope you savor every bite.