Manakish (Middle Eastern Flat Bread)
Original recipe makes 5
- 1 cup lukewarm water
- 1 Tbsp sugar
- 2 tsp active dry yeast 7 grams (or 25% less instant yeast powder)
- 3 cups plain all-purpose flour
- 1 tsp salt
- 1/3 cup plain yogurt or oil
- Add the water, sugar, and yeast to a small bowl, mix well and then allow it to stand for between 5-10 minutes for the yeast to activate. It should froth up and become quite bubbly during this time.
- Combine the sifted flour and salt in a large bowl.
- Add the yeast mixture and yogurt to the bowl, mix into a rough dough, and then knead for around 10 minutes until you have a smooth, elastic dough. When poked with a finger, the dough should bounce back again – if it doesn't, knead it a little longer.
- Form the dough into a rough ball and cover lightly with oil, then place back in the bowl. Cover the bowl with a kitchen towel or cling film and place it in a warm place to prove for between 45 minutes to an hour. During this time, it should double in size.
- Preheat the oven as hot as it will go.
- Divide the dough into 5 pieces, shape each piece into a ball, and roll flat. Dimple the dough all over with your fingers to make more space for topping and to prevent the dough from puffing up too much.
- Top the dough with your toppings and transfer to the over for 5--6 minutes.
- Feel free to season the dough as preferred depending on the recipe; Italian seasoning, za’atar, garlic, and onion powder, etc.
- To use instant yeast instead of active dry yeast, reduce the amount by 25%