Holiday Buffet Roasted Sweet Potato and Black Bean Manakish

Steps

1. 1

   Make the dough

   • In a large mixing bowl or the bowl of a stand mixer, whisk together 3 cups (390 g) bread flour, 2.5 tsp (8 g) instant yeast, 1.5 tsp (9 g) salt, and 1 tbsp (12.5 g) sugar.
   • Add 1.25 cups (300 ml) warm water and 3 tbsp (45 ml) olive oil.
   • Using the dough hook on medium speed, or by hand with a wooden spoon, mix for 8–10 minutes until a soft, slightly sticky dough forms.
   • The dough should come together but not be stiff.

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   Ready when: Dough is soft and slightly sticky, clears the sides of the bowl

   Tip: If the dough is too dry, add 1–2 tbsp warm water. If too wet, dust with a bit more flour. The dough should be slightly sticky but not gluey.

2. 2

   First rise

   • Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise at room temperature (about 70–75°F / 21–24°C) for 60 minutes until it roughly doubles in volume.

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   Ready when: Dough has visibly risen and is puffy when poked gently

   Tip: Find a warm, draft-free spot in your kitchen. On a cold day, place the bowl in a turned-off oven with the light on.

3. 3

   Roast the sweet potato and beansOven 425°F / 220°C

   • While the dough rises, preheat your oven to 425°F (220°C).
   • Toss 1 lb (450 g) peeled, diced sweet potato with 1 tbsp of the topping olive oil, season lightly with salt and pepper, and spread on one half of a parchment-lined baking sheet.
   • Roast for 15 minutes, then stir.
   • On a separate parchment-lined baking sheet, toss 1 can (425 g) drained and rinsed black beans with 1 tbsp olive oil, 1.5 tsp (4 g) ground cumin, 1 tsp (2.5 g) smoked paprika, 0.5 tsp (1.5 g) garlic powder, and a pinch of black pepper.
   • Roast for 12–15 minutes until the beans are heated through and slightly dried out.
   • The sweet potato should be just tender but not mushy.

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   Ready when: Sweet potato is just tender when pierced, beans are heated through and edges are lightly browned

   Tip: Don't overstir the beans—let some edges brown slightly for added texture and flavor. Undercooked sweet potato is better than mushy.

4. 4

   Prepare the topping

   • Remove the roasted vegetables from the oven and let them cool slightly while you shape the dough.
   • In a small bowl, combine 1.5 tbsp (22.5 ml) pomegranate molasses with any pan juices from the roasted vegetables.
   • Set aside.

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   Tip: Combining the molasses with pan juices adds depth and prevents it from being too sharp.

5. 5

   Shape and portion the dough

   • Turn the risen dough out onto a lightly floured surface.
   • Gently divide it into 6 equal pieces (each about 3 oz / 85 g).
   • Shape each piece into a ball, then press and stretch it into an oval about 5 inches long and 3 inches wide (13 × 7.5 cm).
   • Don't worry about perfect symmetry—rustic is fine.
   • Place 3 ovals on each of two parchment-lined baking sheets, leaving 2 inches (5 cm) between them.

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   Ready when: Six evenly sized ovals ready for topping

   Tip: If the dough springs back and resists stretching, let it rest under a towel for 5 minutes, then try again.

6. 6

   Top the manakish

   • Divide the roasted sweet potato and black beans evenly among the 6 dough ovals, mounding them slightly in the center of each piece and leaving a ½-inch (1.3 cm) border around the edges.
   • Drizzle each manakish with some of the pomegranate molasses mixture.
   • Don't oversoak—about ½ tsp per manakish is enough.

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   Ready when: All manakish are evenly topped with vegetables and a light drizzle of molasses

   Tip: Keep toppings away from the edges so the crust can puff and crisp properly.

7. 7

   Second rise

   • Cover the topped manakish loosely with plastic wrap or a clean kitchen towel and let them rest at room temperature for 20–30 minutes.
   • They should puff up slightly and feel less dense when you poke them.

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   Ready when: Dough feels pillowy and less dense to the touch

   Tip: This second rise is short and gentle—you're not looking for them to double, just soften and become more airy.

8. 8

   Bake the manakishOven 425°F / 220°C

   • Preheat the oven to 425°F (220°C) if it has cooled.
   • Bake the manakish for 12–15 minutes, rotating the baking sheets halfway through, until the edges and bottom are golden brown and crispy.
   • The crust should sound hollow when tapped.

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   Ready when: Crust is golden brown, sounds hollow when tapped on the bottom, edges are crispy

   Tip: If the topping starts to brown too quickly, lower the heat to 400°F (200°C) for the remaining time. Rotate the sheets so each bakes evenly.

9. 9

   Cool and finish

   • Remove the manakish from the oven and let them cool on the baking sheets for 5 minutes.
   • Transfer to a serving platter.
   • While still warm, sprinkle with fresh chopped cilantro, thinly sliced red onion, and pomegranate arils and toasted pumpkin seeds if desired.
   • Drizzle lightly with additional extra-virgin olive oil.

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   Ready when: Manakish are warm but cool enough to handle and garnish

   Tip: Add fresh garnishes just before serving so they stay vibrant and crisp. The warmth of the manakish will slightly soften the red onion, mellowing its bite.