We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This dough recipe is perfect for making manaqish, a popular Middle Eastern flatbread. The combination of warm milk, yogurt, and olive oil creates a soft and pliable dough, while the touch of mahleb adds a subtle aromatic flavor. The process is straightforward: bloom the yeast, knead until smooth, and let the dough rest to achieve the ideal texture. Once divided and rested, the dough is cooked to golden perfection in a pan and finished under...
Want to keep this recipe for later? We can email it to you!
Mix the yeast and sugar into the warm milk and let it bloom for about 10 minutes.
Add the yeast mixture to all remaining ingredients and mix until combined.
Knead the dough for 10 minutes until smooth.
Cover and let rest until doubled in size, at least 1.5 hours.
Divide the dough into 8 equal balls, cover again, and let rest for 45 minutes.
Add the topping of your choice to the dough.
Heat a pan and cook the dough until golden on the bottom.
Finish cooking in the oven under the broiler until the top is golden. Keep an eye on it to prevent burning.
Want to keep this recipe for later? We can email it to you!
For a softer dough, ensure the milk and water are warm but not hot to avoid killing the yeast.
Mahleb adds a unique flavor, but you can omit it if unavailable.
Use a variety of toppings like za'atar, cheese, or minced meat to customize your manaqish.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and use it within 24 hours. Let it come to room temperature before dividing and resting.
What is mahleb and can I substitute it?
Mahleb is a spice made from cherry seeds, offering a nutty and aromatic flavor. If unavailable, you can omit it or use a pinch of ground cardamom as a substitute.
Can I bake the manaqish entirely in the oven?
Yes, you can bake them at 400°F (200°C) until golden, but cooking them in a pan first gives a crispier bottom.
How do I prevent the dough from sticking to the pan?
Ensure the pan is well-heated and lightly greased with oil before placing the dough.
What toppings work best for manaqish?
Traditional toppings include za'atar, cheese, or minced meat, but you can experiment with your favorites like vegetables or herbs.
