Chana Masala Manakish
ManakishIndian-Lebanese FusionMedium

Chana Masala Manakish

From the MyKitchenBank Kitchen

Soft, olive-oil-rich Lebanese flatbreads dimpled and baked with a thick, gently mashed chana masala of chickpeas, tomato, ginger and garam masala. Finished with cilantro, red onion and a squeeze of lemon, they're a hearty vegetarian lunch or snack.

Prep
38 min
Cook
38 min
Wait
1 hr 20 min
Total
2 hr 36 min
Makes
6 manakish (about 6-inch / 15 cm rounds)
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Steps

Before you start
  • Plan on about 2½ hours start to finish; the dough needs 1 hour to rise, so make the topping while it rises.
  • Use a thick, scoopable topping. A wet topping makes soggy, pale dough, so simmer until a spoon leaves a clear trail in the pan.
  • Position one oven rack in the lower third and preheat at least 30 minutes before baking so the pans are very hot.
  • Use warm tap water around 105°F (40°C): comfortably warm to the touch, not hot.

  1. Mix the dough

    • In a large bowl, whisk the flour, instant yeast, sugar and dough salt.
    • Add the warm water and 2 tbsp (30 ml) olive oil.
    • Stir with a wooden spoon, then your hand, until no dry flour remains and a shaggy, sticky dough forms.
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    Ready when: No dry flour left; dough is shaggy and tacky.

    Tip: Keep the yeast away from direct contact with salt for the first whisk; whisking the dry ingredients first prevents this.

  2. Knead until smooth

    • Turn the dough onto a lightly floured counter.
    • Knead for 8 minutes, pushing with the heel of your hand and folding, until smooth and elastic.
    • Add flour 1 tbsp at a time only if it sticks stubbornly to your hands.
    • Shape into a ball.
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    Ready when: Dough is smooth, slightly tacky, and springs back slowly when poked.

    Tip: Soft, slightly tacky dough bakes into tender manakish; resist adding too much flour.

  3. First rise

    • Lightly oil the bowl with a little olive oil, add the dough, turn to coat and cover with a damp towel or plastic wrap.
    • Leave in a warm spot (75–80°F / 24–27°C) for 60 minutes.
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    Ready when: Doubled in size and a floured finger leaves a dent that fills back slowly.

    Tip: Make the topping during this rise.

  4. Sauté the aromatics

    • Heat the topping oil in a 10-inch (25 cm) skillet over medium heat.
    • Add the chopped yellow onion and ¼ tsp of the topping salt; cook, stirring often, 5 minutes until soft and golden at the edges.
    • Stir in the garlic, ginger and green chili (if using) and cook 1 minute until fragrant.
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    Ready when: Onion is soft and lightly golden; raw garlic smell is gone.

    Tip: Lower the heat if the garlic starts to brown; browned garlic turns bitter.

  5. Bloom spices and simmer

    • Stir in the tomato paste, garam masala, cumin, coriander, turmeric and chili powder; cook 1 minute.
    • Add the crushed tomatoes, drained chickpeas, water and the remaining salt.
    • Bring to a simmer, then cook uncovered over medium-low heat for 12 minutes, stirring now and then.
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    Ready when: Mixture is thick and jammy; a spoon dragged across the bottom leaves a clear trail for 2 seconds.

    Tip: If it gets dry before thickening, splash in 1 tbsp of water; if still loose, simmer a few minutes more.

  6. Mash and season

    • Off the heat, mash about half the chickpeas with a fork or potato masher, leaving the rest whole so the topping holds together but stays chunky.
    • Stir in the lemon juice, then taste and add salt if needed.
    • Spread on a plate and cool for 5 minutes.
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    Ready when: Spreadable, thick paste with visible whole chickpeas; warm, not hot.

    Tip: Hot topping will start to tear and wet the dough while shaping.

  7. Divide, rest and preheatOven 475°F / 245°C

    • Place two baking sheets on the lower and middle racks and preheat the oven to 475°F (245°C) for at least 30 minutes.
    • Meanwhile, punch down the dough and divide into 6 pieces of about 115 g each.
    • Roll each into a tight ball, cover with a towel and rest for 15 minutes.
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    Ready when: Balls are puffy and relaxed.

    Tip: Cut parchment into two sheet-sized pieces now so you can slide the manakish onto the hot pans.

  8. Shape and dimple

    • On a lightly floured counter, roll each ball into a 6-inch (15 cm) round about ¼ inch (6 mm) thick.
    • Arrange 3 rounds on each parchment sheet.
    • Press fingertips firmly all over to make deep dimples, leaving a ½-inch (1.25 cm) border.
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    Ready when: Rounds are even in thickness with deep dimples.

    Tip: If dough springs back when rolling, cover it and rest 5 more minutes.

  9. Top the dough

    • Spoon about ⅓ cup of the cooled topping onto each round and spread to the dimpled area, keeping the border clear.
    • Scatter with the sliced red onion, then brush the exposed borders with the brush oil.
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    Ready when: Topping is in an even layer with a clean border.

    Tip: Top just before baking; waiting too long makes the dough soggy.

  10. Bake in two batchesOven 475°F / 245°C

    • Slide the first parchment sheet with 3 manakish onto the hot lower-rack pan.
    • Bake at 475°F (245°C) for 10 minutes.
    • Remove, then repeat with the second batch for 10 minutes.
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    Ready when: Edges are deep golden brown, the bottoms are crisp-firm when tapped, and the topping is sizzling at the edges.

    Tip: If the edges brown but the bottom is pale, move the pan to the lowest rack for the last 2 minutes.

  11. Finish and serve

    • Sprinkle the hot manakish with chopped cilantro.
    • Drizzle with smooth yogurt if using, and serve immediately, folded or cut into wedges.
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    Tip: Add yogurt just before serving so the bread stays crisp-edged.

Good to know

Tips
  • Thicken the topping fully; it will not reduce much in the oven.
  • A very hot preheated pan gives crisp bottoms and fast oven spring.
  • Keep the border clear of topping so the rim puffs and browns.
  • For more heat, add extra chili or a pinch of cayenne to the topping.
Make ahead

"Make the chana masala topping up to 3 days ahead and refrigerate; bring to room temperature before spreading. The dough can be refrigerated after kneading for up to 24 hours: let it rise in the fridge, then bring it to room temperature for 30 minutes before dividing."

Storage & reheating

"Room temperature: up to 4 hours, covered. Fridge: up to 3 days in an airtight container. Freezer: wrap individually and freeze up to 2 months. Reheat in a 375°F (190°C) oven for 8–10 minutes (12–15 from frozen) until hot and crisp at the edges."

Substitutions
  • garam masala → chana masala spice blend. Use the same amount; it adds a tangier, more amchur-forward flavor.
  • canned crushed tomatoes → 2 large ripe tomatoes, grated. Grate and discard the skins; you may need 2–3 extra minutes of simmering.
  • bread flour or all-purpose flour → half whole-wheat flour. Replace up to 200 g; add 1–2 tbsp more water and expect a denser bite.
  • plain whole-milk yogurt → plant-based unsweetened yogurt. Makes the manakish fully vegan; also swap ghee for neutral oil.
bakedchickpeaflatbreadfusionindian-inspiredlebanesemanakishvegetarian

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