Grilled Vegetable Stack Manakish

Name: Grilled Vegetable Stack Manakish
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2½ cups (310 g) bread flour; 2 teaspoon (6 g) instant yeast; 1 teaspoon (6 g) kosher salt; 1 tablespoon (12 g) granulated sugar; 2 tablespoon (30 ml) extra-virgin olive oil; ¾ cup (180 ml) warm water (110°F/43°C); 2 (450 g) medium zucchini, sliced lengthwise into ¼-inch-thick planks; 1 (250 g) large red bell pepper, cored, seeded, and cut into 4 flat panels; 1 (300 g) medium heirloom tomato, sliced into ¼-inch-thick rounds; 3 tablespoon (45 ml) extra-virgin olive oil; kosher salt, to taste; freshly ground black pepper, to taste; ¾ cup (180 g) labneh (strained yogurt); ¼ cup (12 g) fresh mint leaves, roughly torn; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped; 1 teaspoon (3 g) sumac powder; 2 tablespoon (30 ml) extra-virgin olive oil

From the MyKitchenBank Kitchen

Crispy-bottomed manakish topped with a warm medley of charred zucchini, tomato, and bell pepper, finished with fresh herbs and tangy labneh. This Middle Eastern flatbread showcases seasonal grilled vegetables with a drizzle of olive oil and a sprinkle of sumac for brightness.

Prep: 25 min
Cook: 35 min
Wait: 45 min
Total: 1 hr 45 min
Makes: 4 manakish (serves 4 as a main or 8 as an appetizer)

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Ingredients

4 servings

For the manakish dough
2½ cups (310 g) bread flour
2 teaspoon (6 g) instant yeast
1 teaspoon (6 g) kosher salt
1 tablespoon (12 g) granulated sugar
2 tablespoon (30 ml) extra-virgin olive oil
¾ cup (180 ml) warm water (110°F/43°C)
For the grilled vegetables
2 (450 g) medium zucchini, sliced lengthwise into ¼-inch-thick planks
1 (250 g) large red bell pepper, cored, seeded, and cut into 4 flat panels
1 (300 g) medium heirloom tomato, sliced into ¼-inch-thick rounds
3 tablespoon (45 ml) extra-virgin olive oil
kosher salt, to taste
freshly ground black pepper, to taste
For topping
¾ cup (180 g) labneh (strained yogurt)
¼ cup (12 g) fresh mint leaves, roughly torn
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped
1 teaspoon (3 g) sumac powder
2 tablespoon (30 ml) extra-virgin olive oil

Equipment (7)

Large mixing bowl
9×13-inch (23×33 cm) baking sheet
Grill or grill pan (cast iron works well)
Rolling pin
Tongs
Parchment paper
Measuring spoons and cups

Steps

Before you start

Use room-temperature water for the dough so it comes together easily
Preheat your oven 15 minutes before baking the manakish
Cut all vegetables to roughly the same thickness (¼ inch) so they cook evenly
Have labneh and fresh herbs ready before you start grilling

1
Mix and knead dough
- In a large mixing bowl, combine bread flour, instant yeast, salt, and sugar.
- Add the warm water and olive oil, stirring with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured counter and knead for 8–10 minutes until smooth and elastic, adding more flour 1 tablespoon at a time if the dough sticks.
- The dough should feel slightly tacky but not wet.
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Ready when: Dough is smooth, elastic, and springs back when poked
Tip: Knead gently and consistently to build gluten; don't rush. The dough should hold together and feel silky after kneading.
2
First rise (bulk fermentation)
- Lightly oil the large mixing bowl, transfer the dough to it, and turn to coat.
- Cover with a damp towel or plastic wrap.
- Let rise at room temperature (68–72°F / 20–22°C) for 30 minutes until the dough increases in volume by about one-third.
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Ready when: Dough has visibly increased in size and feels puffy when gently pressed
Tip: If your kitchen is cold, place the bowl in a slightly warm spot or use an oven with the light on to speed fermentation.
3
Divide and rest dough
- Turn the risen dough out onto a lightly floured counter and divide it into 4 equal pieces (about 4 oz / 115 g each).
- Shape each piece gently into a rough ball, then place on a parchment-lined baking sheet, spacing them 2 inches apart.
- Cover loosely with a towel and let rest for 10 minutes while you prepare the vegetables.
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Ready when: Dough balls feel slightly firm but still springy to the touch
Tip: Don't over-stretch the dough at this stage; a gentle shape is enough. The dough will relax and spread as it rests.
4
Prepare and season vegetables
- In a large bowl, toss the zucchini slices, bell pepper panels, and tomato slices with 3 tablespoons olive oil, salt, and black pepper until evenly coated.
- Let sit for 2–3 minutes so the vegetables begin to release their moisture.
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Ready when: Vegetables glisten with oil and are evenly seasoned
Tip: Pat the tomato slices with paper towels first to remove excess moisture so they don't make the final manakish soggy.
5
Grill vegetablesOven 400°F / 205°C
- Heat a grill or grill pan over medium-high heat (about 400°F / 200°C) until smoking lightly.
- Working in batches to avoid crowding, grill the zucchini for 2–3 minutes per side until marked with char lines and tender but still holding shape.
- Grill the bell pepper panels for 3–4 minutes per side until softened and blistered.
- Grill the tomato slices for 1–2 minutes per side until lightly charred and warmed through.
- Transfer grilled vegetables to a clean plate and keep warm.
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Ready when: Vegetables have golden-brown char marks and are tender-crisp
Tip: Don't overcrowd the grill; work in batches so vegetables develop color instead of steaming. If using a pan, let it reheat between batches.
6
Preheat oven and shape manakishOven 475°F / 245°C
- Preheat your oven to 475°F (245°C).
- Gently stretch each ball of dough into an oval roughly 6×8 inches (15×20 cm), working from the center outward.
- Avoid tearing the dough; if it resists, let it rest for 1 minute and try again.
- Place the stretched dough ovals on the parchment paper, leaving room between them.
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Ready when: Dough is thin but not see-through, with slightly thicker edges
Tip: If the dough springs back aggressively, cover it with the towel for 2–3 minutes to let the gluten relax, then stretch again gently.
7
Bake until goldenOven 475°F / 245°C
- Transfer the baking sheet to the preheated 475°F (245°C) oven and bake for 12–14 minutes until the bottoms are deep golden brown and crispy and the edges are puffed and lightly charred.
- You can peek underneath at 10 minutes to check the color.
- The tops should remain pale to light gold.
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Ready when: Bottoms are deep golden brown and sound hollow when tapped; edges are puffed
Tip: Rotate the baking sheet halfway through if your oven has hot spots. Don't over-bake or the crust will become hard rather than crispy.
8
Arrange vegetables on manakish
- Remove the baking sheet from the oven and let the manakish cool for 1 minute.
- Tear the grilled vegetables into bite-sized pieces or leave them in strips as you prefer.
- Dollop each manakish with about 3 tablespoons of labneh, then layer and arrange the grilled vegetables on top (zucchini, bell pepper, and tomato distributed evenly).
- Drizzle each with about ½ tablespoon of the finishing olive oil.
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Ready when: Vegetables are arranged on warm manakish bases
Tip: Don't assemble while the manakish is piping hot or the labneh will become too runny. A 1-minute rest is enough.
9
Finish and serve
- Scatter the torn mint and chopped parsley over each manakish.
- Sprinkle a light pinch of sumac over the top for tartness and color.
- Serve warm, while the manakish is still crispy on the bottom and the vegetables are warm.
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Ready when: Herbs are scattered and sumac is visible on top
Tip: Add the fresh herbs at the last moment so they stay bright and aromatic. The warmth of the manakish will just barely wilt them.

Good to know

Tips

For the best char and flavor, let your grill or pan get genuinely hot before adding vegetables; this develops the caramelized edges that give manakish its depth.
If you don't have a grill, you can roast the vegetables in a 450°F (230°C) oven for 12–15 minutes, stirring halfway through, until tender and lightly caramelized.
Make sure your labneh is at or close to room temperature before dolloping onto the warm manakish; it will soften slightly without becoming completely liquid.
For meal prep, store the grilled vegetables and dough separately, then assemble and warm the manakish just before eating for the best texture and flavor.

Make ahead

Prepare the dough up to 3 hours ahead: After the first rise, divide and shape the dough balls, then refrigerate them covered for up to 3 hours. Let them come to room temperature for 20 minutes before stretching and baking. You can also grill the vegetables up to 2 hours ahead and reheat gently before assembling.

Storage & reheating

Store leftover assembled manakish in an airtight container in the refrigerator for up to 2 days. To reheat, place on a baking sheet in a 350°F (175°C) oven for 8–10 minutes until warmed through. The crust will soften; to re-crisp it, place the manakish directly on a rack in a 425°F (220°C) oven for 3–4 minutes. Store unbaked dough balls frozen in a freezer bag for up to 3 weeks; thaw overnight in the fridge, then let come to room temperature and bake as directed.

Substitutions

labneh (strained yogurt) → thick Greek yogurt or crème fraîche. These provide similar tanginess and creaminess. Use the same amount; the texture and flavor will be very close.
sumac powder → finely grated lemon zest. Lemon zest gives brightness and tartness. Use about ½ teaspoon per manakish to avoid overpowering the dish.
large red bell pepper → eggplant or yellow squash. These vegetables grill similarly and have a mild, sweet flavor that complements the zucchini and tomato well.
fresh mint leaves → fresh basil or dill. Basil adds an herbal sweetness while dill brings anise notes. Use the same amount and add at the end to preserve color.