Beet and Cheese Manakish

Steps

1. 1

   Roast the beetsOven 400°F / 205°C

   • Preheat your oven to 400°F (200°C).
   • Wrap each unpeeled beet in foil and place on a baking sheet.
   • Roast for 45–60 minutes, until a fork pierces the center with minimal resistance.
   • Remove and cool until you can handle them, then peel away the skin under cold running water (the skin slips off easily).
   • Slice the beets into thin rounds or half-moons, about ¼ inch (6 mm) thick.
   • Refrigerate until ready to use.

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   Ready when: Fork slides through the center easily; flesh is tender throughout

   Tip: Roast beets 1–2 days ahead to save time on the day and for easier peeling when fully cooled

2. 2

   Mix the dough

   • In a large mixing bowl (or the bowl of a stand mixer), combine the flour, instant yeast, salt, and sugar.
   • Pour the warm water and olive oil into the dry ingredients.
   • Using a stand mixer with the dough hook attachment, mix on medium-low speed for 8–10 minutes until the dough comes together and is smooth and slightly sticky (it should not be wet).
   • If kneading by hand, bring the dough together in the bowl, then knead on a lightly floured surface for 10 minutes.
   • The dough should be soft enough to stick slightly to your finger when you press it, but not so wet that it tears easily.

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   Ready when: Dough is smooth, cohesive, and slightly sticky; it springs back slowly when poked

   Tip: Use warm water (100–110°F) to activate the yeast properly; water that is too hot will kill the yeast

3. 3

   First rise

   • Shape the dough into a ball and place it in a lightly oiled bowl.
   • Cover with plastic wrap or a clean kitchen towel.
   • Let it rise at room temperature (68–72°F / 20–22°C) for 45–60 minutes, until the dough has grown by about half its original size and has a dimpled, puffy appearance when gently prodded.

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   Ready when: Dough has increased by about 50%; a gentle poke leaves a slight indentation

   Tip: Avoid a warm spot (above 75°F) or the dough may rise too quickly and become overproofed, resulting in flat manakish

4. 4

   Portion the dough

   • Turn the dough out onto a lightly floured surface.
   • Divide it into 6 equal pieces (about 100 g each).
   • Shape each piece into a smooth ball by gently pulling the edges underneath.
   • Place the balls on the prepared baking sheet, spacing them 3 inches (8 cm) apart.
   • Cover loosely with plastic wrap.

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   Ready when: Six evenly sized balls with taut, smooth surfaces

   Tip: Use a kitchen scale if you have one to divide the dough evenly; this ensures even baking

5. 5

   Second rise and shape

   • Let the dough balls rest uncovered for 15 minutes at room temperature to relax the gluten.
   • Then gently flatten each ball into a disk about ¼ inch (6 mm) thick and 7–8 inches (18–20 cm) in diameter.
   • Use your fingertips to dimple and stretch the dough outward; avoid pressing down the edges too hard so they rise slightly during baking.
   • Arrange the shaped disks on the baking sheet.

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   Ready when: Six evenly flattened rounds with dimpled surfaces and slightly raised edges

   Tip: Don't use a rolling pin; gentle finger-stretching gives the dough a better texture and allows the center to stay thicker than the edges

6. 6

   Brush with olive oil

   • Using a pastry brush, lightly coat the entire surface of each flattened dough disk with about 1 teaspoon (5 ml) of the olive oil.
   • This prevents the toppings from making the dough soggy and helps the edges brown.

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   Ready when: All surfaces are evenly coated with a light sheen of olive oil

   Tip: Don't oversaturate; a thin, even layer is all you need

7. 7

   Add toppings

   • Working with one manakish at a time, arrange a thin layer of sliced roasted beets over the oiled surface, leaving a ½-inch (1 cm) border around the edges.
   • Sprinkle roughly 1 tablespoon (15 g) of crumbled white cheese over the beets on each manakish.
   • Finish with about 1 teaspoon (3 g) of chopped fresh dill.
   • Repeat with the remaining manakish.
   • If using sumac, set it aside for after baking.

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   Ready when: All six manakish are evenly topped with beets, cheese, and dill

   Tip: Don't overload the toppings or the bread will be soggy; less is more for authenticity

8. 8

   Bake the manakishOven 450°F / 230°C

   • Preheat your oven to 450°F (230°C) if not already done.
   • Bake the topped manakish on the center rack for 12–15 minutes, until the edges and underside are golden brown and the cheese is warm and slightly softened.
   • The dough should sound hollow when you tap the underside.
   • Rotate the baking sheet halfway through if your oven has hot spots.

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   Ready when: Edges are deep golden brown; the bottom sounds hollow when tapped; cheese is warm

   Tip: Check at 12 minutes; oven temperatures vary, and overbaking will dry out the bread

9. 9

   Cool and garnish

   • Transfer the baking sheet to a cooling rack or set it on the stovetop to cool for 3–5 minutes.
   • This allows the bread to firm up slightly so it's easier to handle.
   • If using sumac, sprinkle a pinch (about ⅛ teaspoon per manakish) over each warm manakish for a bright, tangy finish.
   • Serve warm or at room temperature.

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   Ready when: Bread has set but is still warm to the touch

   Tip: Manakish are best eaten within 2 hours of baking while the crust is still crispy; sumac is optional but adds a traditional tangy accent