Breads and flatbreads
Homemade Manakeesh Dough
Manakeesh comes in many varieties—thyme, cheese, or kishk. It is one of the tastiest and most famous breakfast dishes in Lebanon and the Levant. Try making the Sho Tabkhin Today dough and share your thoughts in the comments.
Dough ingredients:
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3 cups white flour\n1 cup warm water\n2 teaspoons instant yeast\n1/2 teaspoon salt\n1 tablespoon sugar\n1 tablespoon olive oil\n2 tablespoons dried milk
1 teaspoon baking powder
1 teaspoon vanilla\n1 teaspoon mahleb\n1 teaspoon kaak spice
1 cupcake flour
Ingredients
Start here, then move straight into the method.
- 3 1/2 cups white flour
- 1 cup warm water
- 2 teaspoons instant yeast
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup olive oil
- 2 tablespoons powdered milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon mahlab
- 1 teaspoon cake spice blend (dakkat al-ka'ak)
- 1 small cup 'farikha' flour
Method
Follow the cooking sequence without leaving the page.
- Place the flour in a bowl, then add the salt, olive oil, and powdered milk and rub the ingredients together by hand.
- Put the yeast in a cup with the sugar and a little water, stir well and leave it a short while for the yeast to activate, then add it to the mixture and knead it.
- Add the remaining ingredients and knead the mixture well until you have a soft, homogeneous dough.
- Cover the dough with a clean cloth and let it rise for at least one hour.
- After the required time, shape the dough into medium-sized balls. Let them rest for a little while, then roll the balls into wide circles. Put on each circle the filling you want: a mixture of za'atar and olive oil, sweetened Akkawi cheese, or mozzarella, and you can also add kishk.
- Bake the manakeesh in a preheated oven at high temperature until they turn golden and are cooked through.
Recipe tags
Breads and flatbreadsLevantVegetarianVeganDairy freeNut freeEgg freeBakedBreakfastDessertBread
