Aloo Masala Manakish
Soft, chewy Lebanese flatbreads topped with a spiced potato masala of cumin, turmeric and fresh cilantro, then baked on a hot sheet until golden and finished with lemon and a drizzle of olive oil. A fusion of manakish and Indian aloo filling.
- Prep
- 40 min
- Cook
- 35 min
- Wait
- 1 hr 15 min
- Total
- 2 hr 30 min
- Makes
- 6 manakish (7-inch / 18 cm rounds)
Steps
Before you start
- Read the timing: the dough needs about 1 hour to rise and 15 minutes to rest after shaping, so start the potato filling while it rises.
- Place two rimless or inverted rimmed baking sheets on the oven's lower rack as it preheats; a hot pan gives a crisp, golden base.
- Let the cooked potato filling cool to room temperature before spreading, or it will make the dough sticky and tear.
- Use bread flour for chew, or all-purpose for a softer bread.
Mix the dough
- In a large bowl, whisk the bread flour, instant yeast, sugar and dough salt.
- Add the warm water and 3 tbsp (40 ml) olive oil.
- Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
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Ready when: No dry flour remains and the dough looks shaggy.
Tip: Water hotter than about 115°F (46°C) can damage the yeast.
Knead and rise
- Turn the dough onto a lightly floured surface and knead for 8 minutes, until smooth and elastic and only slightly tacky.
- Place in a bowl lightly coated with olive oil, turn to coat, cover with a damp towel or plastic wrap, and let rise in a warm spot for 60 minutes.
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Ready when: Dough is doubled and a floured finger poke springs back slowly.
Tip: If the dough sticks to your hands, dust with a tablespoon of flour at a time rather than adding a lot.
Boil the potatoes
- While the dough rises, put the potato chunks in a pot, cover with cold water by 1 inch (2.5 cm) and add a generous pinch of salt from the filling salt amount.
- Bring to a boil over high heat, then reduce to a steady simmer and cook 10 to 12 minutes.
- Drain well and let steam-dry in the colander for 3 minutes.
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Ready when: A knife slides into a chunk with almost no resistance, but the chunks still hold their shape.
Tip: Do not overcook or the filling becomes watery and gluey.
Temper the spices
- Heat the neutral oil in a 12-inch (30 cm) skillet over medium heat.
- Add the cumin seeds and cook 30 to 45 seconds.
- Add the onion and cook, stirring, 6 to 8 minutes.
- Stir in the garlic, ginger and green chili and cook 1 minute.
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Ready when: Cumin sizzles and smells nutty; onion is soft and golden at the edges; raw garlic smell is gone.
Tip: If the cumin darkens to brown instantly, the pan is too hot and it will taste bitter.
Make the masala
- Reduce heat to medium-low.
- Stir in the turmeric, ground coriander, garam masala, chili powder and remaining salt (about 1 tsp), cooking 30 seconds.
- Add the drained potatoes and 2 tbsp water.
- Mash roughly with a potato masher or fork, leaving some small chunks, and cook 3 minutes, stirring.
- Remove from the heat and stir in the lemon juice and half the cilantro.
- Taste and adjust salt.
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Ready when: Mixture is thick, golden-yellow, spreadable and not wet.
Tip: If it seems dry, add water 1 tbsp at a time; it should hold a spoon-trail.
Preheat the ovenOven 475°F / 245°C
- About 20 minutes before baking, place two rimmed baking sheets upside down on the lower and middle racks and preheat the oven to 475°F (245°C).
- Cut two sheets of parchment to fit each sheet.
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Ready when: Oven reaches 475°F (245°C).
Tip: Use parchment rated to at least 450°F (230°C), or trim any overhang.
Shape the rounds
- Punch down the dough and divide into 6 pieces of about 100 g each.
- Roll each into a ball, cover and rest 15 minutes.
- On a floured surface, press or roll each ball into a 7-inch (18 cm) round about ¼ inch (6 mm) thick.
- Place 3 rounds on each parchment sheet.
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Ready when: Rounds are even and spring back only slightly.
Tip: If the dough keeps shrinking, rest it 5 more minutes.
Top the dough
- Use your fingertips to dimple each round all over.
- Spread about ⅓ cup of the cooled filling over each, leaving a ¾-inch (2 cm) border.
- Brush the border with 1 tbsp of the topping oil in total and sprinkle with nigella seeds if using.
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Ready when: Filling is an even layer with a clean border.
Tip: Do not overload the filling or the centers stay doughy.
Bake the manakishOven 475°F / 245°C
- Slide one parchment sheet onto each hot baking sheet.
- Bake at 475°F (245°C) for 10 to 12 minutes, switching rack positions halfway, until the edges are deep golden and the bottoms are browned.
- Bake in two batches if your oven is small.
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Ready when: Edges are deep golden brown, the base is browned and firm when lifted, and the filling is hot and slightly crisp at the edges.
Tip: Do not open the oven in the first 6 minutes.
Finish and serve
- Drizzle the hot manakish with the remaining topping oil, scatter with the remaining cilantro and serve warm with lemon wedges.
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Ready when: Fresh cilantro on top and the oil glossy on the surface.
Tip: Squeeze lemon just before eating to keep the cilantro bright.
Good to know
Tips
- Cool the filling fully before spreading to keep the dough from getting soggy.
- Leave a small chunky texture in the potatoes so the topping feels hearty rather than pasty.
- A preheated pan is key for a crisp bottom; do not skip it.
- Serve with yogurt mixed with mint or a spoonful of tamarind chutney.
Make ahead
Make the potato filling up to 2 days ahead and refrigerate in an airtight container; bring to room temperature before spreading. The dough can be refrigerated after kneading for up to 24 hours: bring it to room temperature for 45 minutes before shaping.
Storage & reheating
Room temperature: up to 4 hours, covered. Fridge: up to 3 days in an airtight container. Freezer: up to 2 months, wrapped individually. Reheat from fridge or frozen in a 375°F (190°C) oven on a baking sheet for 8 to 12 minutes until hot and the base is crisp again.
Substitutions
- bread flour → all-purpose flour. Gives a slightly softer, less chewy bread; the dough may need 1 to 2 tbsp less water.
- Yukon Gold potatoes → russet potatoes. Fluffier, drier filling; cook an extra minute or two.
- neutral oil or ghee → ghee. Adds a richer, nuttier flavor; leave out for a vegan version by using oil.
- instant yeast → active dry yeast. Use the same amount, dissolve in the warm water with the sugar for 5 minutes until foamy before using.