Manakeesh

Manakeesh (alternate spellings: Manakish or Manaqish) are sometimes referred to as Middle Eastern Pizza, they are basic flatbreads with a range of tasty toppings and are infinitely adaptable. Our standout favorite of this batch was the labneh with olives. It is warmed briefly in the oven and is creamy, tangy, crunchy and oh so good.

Flatbread Dough
1 tablespoon instant yeast
1 teaspoon granulated sugar
1 cup warm water
1 teaspoon salt
2 tablespoons olive oil, plus more for coating bowl
3 cups all-purpose flour, plus more for shaping

Topping options (full ingredient amounts below):
Shredded Halloumi Cheese
Za’atar and Olive Oil
Labneh with olives and mint

1. Combine yeast, sugar and water in a small bowl. Let the mixture sit until yeast is activated and begins to foam. About 10 minutes.
2. In a large bowl, combine the salt, olive oil, and yeast mixture, and use a wooden spoon to mix until combined. Wait a few minutes, then add the flour into the wet ingredients and mix with a spoon until the dough becomes shaggy and you’re no longer able to mix.
3. Transfer to a floured surface and knead the dough by hand to form a tight ball.
4. Add a little oil to the same bowl as before, now place the dough ball in the bowl and flip to cover in oil. Cover the bowl with a clean dish towel and set aside at room temperature to rise for 45-60 minutes.
5. Preheat the oven to 450° F and line a baking sheet with parchment paper.
6. Divide the dough into 6-8 equal parts, depending on how large you’d like them. Use a rolling pin, or your fingers, spread each piece into a round flat disc, about 1 ½ inch thickness.
7. Depending on the toppings you are using, you may top the breads now and bake, or bake them plain and add toppings after.

For Za’atar:

Per flatbread:
1 tablespoon Za’atar
1 tablespoons Olive oil

Place 1-2 tablespoons of Za’atar spread (equal parts Za’atar seasoning and olive oil) on each unbaked flatbread and use the back of a spoon to spread evenly. Place on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, until the dough becomes light golden in color and puffs slightly.

For Cheese:

Per flatbread:
1/4 cup halloumi, shredded

Shred halloumi or other hard cheese and top unbaked flatbread generously. Bake for 10-12 minutes until edges are browned and cheese is golden.

For Labneh and olives:

Per flatbread:
2-3 tablespoons labneh
8 kalamata olives
olive oil for drizzling
a few mint leaves

Bake the plain flatbread for 10-12 minutes until browned and cooked, allow to cool for 5-10 minutes. Spread 2-3 tablespoons of labneh over the flatbread and decoratively add kalamata olives on top. Bake for 2-5 minutes until warmed through. Drizzle with olive oil and top with fresh mint leaves to serve.

Adapted from Levant: New Middle Eastern Flavours by Rawia Bishara and Feel Good Foodie