Caramelized Onion and Sumac Manakish

Steps

1. 1

   Make the dough

   • In a large bowl, combine 3 cups (375 g) bread flour, 1.5 teaspoons (5 g) instant yeast, and 1.25 teaspoons (7 g) salt.
   • Pour in 1 cup (240 ml) warm water and 3 tablespoons (45 ml) olive oil.
   • Stir with a wooden spoon until a shaggy dough forms, about 2 minutes.
   • The dough should come together but feel slightly sticky.

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   Ready when: shaggy dough that holds together

   Tip: Warm water activates the yeast; too hot (over 120°F / 49°C) will kill it.

2. 2

   Knead the dough

   • Turn the dough onto a lightly floured surface.
   • Knead for 8–10 minutes, adding just a pinch of flour if it sticks, until the dough is smooth, elastic, and slightly tacky.
   • It should spring back slowly when poked.

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   Ready when: dough is smooth, elastic, and springs back when poked

   Tip: Don't over-knead or add too much flour; the dough should be slightly tacky, not dry.

3. 3

   First rise

   • Lightly oil the mixing bowl and return the dough to it, turning to coat.
   • Cover loosely with plastic wrap or a damp kitchen towel.
   • Let rise at room temperature (68–72°F / 20–22°C) for 60 minutes, until roughly doubled in size.

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   Ready when: dough is roughly doubled in volume

   Tip: If your kitchen is cold, the rise may take longer; if warm, it may be faster.

4. 4

   Caramelize the onions

   • While the dough rises, slice 4 medium yellow onions (about 800 g total) into thin, even slices.
   • Heat 4 tablespoons (60 ml) olive oil in a large 12-inch (30 cm) skillet over medium heat.
   • Add the onions and a pinch of salt.
   • Stir occasionally, cooking for 35–40 minutes, until the onions are deep golden brown and very soft.
   • They should smell sweet and caramel-like, with no white or pale bits remaining.
   • Lower the heat to medium-low if they brown too fast.

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   Ready when: onions are deep golden brown and very soft with a sweet aroma

   Tip: Patient stirring every 5 minutes prevents burning. If onions stick, add a tablespoon of water and scrape the pan.

5. 5

   Season the onions

   • Remove the pan from heat.
   • Stir in 2.5 tablespoons (20 g) ground sumac, 2 tablespoons (30 ml) pomegranate molasses, and 1.5 teaspoons (2 g) dried oregano or thyme.
   • Taste and add freshly ground black pepper to your preference.
   • Let cool for 5 minutes.

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   Ready when: topping is evenly mixed and cooled to warm

   Tip: Pomegranate molasses adds a tangy-sweet note that brightens the caramelized onions.

6. 6

   Shape the manakishOven 475°F / 245°C

   • Preheat the oven to 475°F (245°C).
   • Turn the risen dough onto a lightly floured surface.
   • Divide into 4 equal portions (about 3 oz / 85 g each).
   • Shape each into a ball, then gently flatten and stretch into a round roughly 5–6 inches (13–15 cm) in diameter and ¼ inch (6 mm) thick.
   • If the dough resists, let it rest for 2 minutes, then continue stretching.
   • Place each round on a lightly oiled 9×13-inch (23×33 cm) baking sheet (you can fit two per sheet).

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   Ready when: four rounds, roughly 5–6 inches wide and ¼ inch thick

   Tip: Don't overstretch; the dough will puff slightly in the oven. Let it rest if it springs back.

7. 7

   Top and proof

   • Divide the caramelized onion topping equally among the four rounds, spreading it to within ½ inch (1.25 cm) of the edge.
   • If using sesame seeds, sprinkle 2–3 teaspoons over each piece.
   • Let the topped rounds rest on the baking sheet for 10 minutes at room temperature (this gives them a gentle second proof and helps them puff slightly).

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   Ready when: topping is evenly distributed; dough is puffy

   Tip: Keep the sheet at room temperature so the dough doesn't proof too fast before baking.

8. 8

   Bake the manakishOven 475°F / 245°C

   • Bake at 475°F (245°C) for 12–15 minutes, until the crust is deep golden brown and the edges are crispy.
   • The topping should be fragrant and slightly darkened.
   • If you're baking both sheets at once, rotate them halfway through for even browning.

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   Ready when: crust is deep golden brown; edges are crispy and darkened

   Tip: Watch after 10 minutes; every oven varies. The crust should sound hollow when tapped.

9. 9

   Cool and serve

   • Remove the baking sheet from the oven and let the manakish cool on the sheet for 3–5 minutes.
   • Transfer to a wire rack or cutting board.
   • Serve warm or at room temperature, ideally within an hour of baking for the best texture.
   • Drizzle with a little extra olive oil if desired.

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   Ready when: manakish is warm but cool enough to handle and transfer

   Tip: Serve warm for the best flavor and texture; cold manakish can be reheated in a 300°F (149°C) oven for 5 minutes.