Manakish, a Lebanese flatbread with za'atar
Manakish is a puffy, pizza-like Lebanese flatbread that's baked with the addictive middle eastern herb and spice mix, za'atar, then stuffed with veggies. It's often eaten as a wrap for breakfast, but it makes a delicious meal for anytime. My vegan version has a flavorful, smoky spinach filling and it is stuffed with cherry tomatoes and sweet peppers.
Servings: 8 flatbreads
For the manakish dough
- 2 ¼ tsp active dry yeast
- 1 ¼ cup warm water
- 1 tsp sugar
- 3 cups all purpose flour
- ½ tsp salt
- 1 tbsp extra virgin olive oil
For the za'atar oil
- 3 tbsp za'atar
- 3 tbsp extra virgin olive oil
For the spinach stuffing
- 1 tsp extra virgin olive oil
- 1 small onion (finely chopped)
- 4 cloves garlic (minced)
- 8 oz spinach (chopped. I used frozen. Thaw first)
- 1 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp allspice
- ½ to 1 tsp paprika
- 1 tsp za'atar
- Salt and ground black pepper to taste
More ingredients for stuffing
- 4 oz vegan mozzarella shreds
- Fresh veggies, like cucumbers, salad greens, bell peppers or sweet peppers, tomatoes, zucchini, etc.
Make the bread dough
Place the yeast in a bowl or the bowl of a stand mixer and mix with sugar and 1 cup of water. Wait for it to become frothy or "bloom"
Add the flour, oil and salt to the bowl and knead into a smooth, supple dough that's just slightly tacky when you touch it. If the dough looks too dry or stiff add more water and knead, no more than a tablespoon at a time, until incorporated.
Form the dough into a smooth ball and set aside to rise,
After an hour the dough should have doubled. Knead it slightly and divide into eight pieces. Shape them into balls, cover with a towel and set aside 15-20 minutes.
Make the spinach stuffing
Heat the oil. Add the garlic and onions with a pinch of salt and black pepper to taste. Saute until the onions start to turn brown and caramelize.
Add the frozen and thawed or fresh, chopped spinach to the skillet along with the spices--cumin, coriander, allspice, paprika and za'atar.
Saute the spinach until its dry with no visible moisture, about 5 minutes. Add more salt if needed. Turn off the heat and let it stand while you make the flatbreads.
Make the flatbreads
Preheat the oven to 450 degrees Fahrenheit
To make the flatbreads, roll each ball of dough until smooth, then shape into 6 to 7 inch rounds, making them as thin as possible.
Place the rolled out discs side by side on a baking sheet and brush them liberally with the za'atar oil. You might need to do this in batches depending on the size of your baking sheet. I could fit four at a time.
Place some of the spinach stuffing on top of each round, and then sprinkle with the vegan mozzarella, if using.
Bake the flatbreads for 6-8 minutes or until the edges brown. You can bake them for longer if you want them to be crisper, but I wanted to be able to roll them up and eat them, as is traditionally done.
Once the flatbreads are out of the oven, top with your favorite veggies, roll up, and eat. I added parsley, sweet peppers and cherry tomatoes.
Calories: 306kcal | Carbohydrates: 44g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Potassium: 255mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2786IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 5mg