Hummus and Roasted Vegetable Manakish

Name: Hummus and Roasted Vegetable Manakish
Prep time: 52 min
Cook time: 38 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 3 cups (375 g) all-purpose flour, spooned into the cup and leveled; 1 tsp (3 g) instant yeast; 1 tsp (4 g) granulated sugar; 1¼ tsp (7 g) fine sea salt; 0.88 cup (210 ml) water, warm, 105–110°F (40–43°C); 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (16 g) all-purpose flour, for dusting the counter; 1 medium (about 7 oz) (200 g) zucchini, cut into ½-inch (1 cm) dice; 1 medium (about 6 oz) (180 g) red bell pepper, seeded and cut into ½-inch (1 cm) dice; ½ medium (about 3 oz) (80 g) red onion, cut into ½-inch (1 cm) dice; 2 cloves (6 g) garlic, finely grated; 2 tbsp (30 ml) extra-virgin olive oil; ½ tsp (3 g) fine sea salt; ½ tsp (1 g) ground cumin; 1 tbsp (15 ml) fresh lemon juice; ¼ cup (10 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped; 1¼ cups (300 g) thick hummus, at room temperature, stirred smooth; 2 tbsp (16 g) za'atar; 1 tsp (3 g) ground sumac; 2 tbsp (30 ml) extra-virgin olive oil, for brushing the edges and drizzling; ½ tsp (1 g) Aleppo pepper or red pepper flakes (optional)

From the MyKitchenBank Kitchen

Soft, chewy Levantine flatbreads spread with thick hummus and piled with caramelized zucchini, sweet red pepper and onion, then finished with za'atar, sumac and lemon. Fully vegan and easy to bake on sheet pans at home.

Prep: 52 min
Cook: 38 min
Wait: 1 hr
Total: 2 hr 30 min
Makes: 6 manakish (6-inch / 15 cm rounds)

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Ingredients

6 servings

For the dough
3 cups (375 g) all-purpose flour, spooned into the cup and leveled
1 tsp (3 g) instant yeast
1 tsp (4 g) granulated sugar
1¼ tsp (7 g) fine sea salt
1 cup (210 ml) water, warm, 105–110°F (40–43°C)
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (16 g) all-purpose flour, for dusting the counter
For the roasted vegetable topping
1 medium (about 7 oz) (200 g) zucchini, cut into ½-inch (1 cm) dice
1 medium (about 6 oz) (180 g) red bell pepper, seeded and cut into ½-inch (1 cm) dice
½ medium (about 3 oz) (80 g) red onion, cut into ½-inch (1 cm) dice
2 cloves (6 g) garlic, finely grated
2 tbsp (30 ml) extra-virgin olive oil
½ tsp (3 g) fine sea salt
½ tsp (1 g) ground cumin
1 tbsp (15 ml) fresh lemon juice
¼ cup (10 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped
To assemble
1¼ cups (300 g) thick hummus, at room temperature, stirred smooth
2 tbsp (16 g) za'atar
1 tsp (3 g) ground sumac
2 tbsp (30 ml) extra-virgin olive oil, for brushing the edges and drizzling
½ tsp (1 g) Aleppo pepper or red pepper flakes (optional)

Equipment (8)

Large mixing bowl
2 half-sheet pans, about 18×13-inch (46×33 cm), for baking the manakish
1 additional rimmed baking sheet, 18×13-inch (46×33 cm), for roasting vegetables
Parchment paper
Rolling pin
Pastry brush
Instant-read or kitchen thermometer (for water)
Clean kitchen towel or plastic wrap

Steps

Before you start

Read the timing: the dough rises about 1 hour, and you roast the vegetables during the last 20 minutes of that rise.
Use a thick, scoopable hummus. Thin or runny hummus slides off the dough and makes it soggy.
Make room in the oven for two rimless or rimmed baking sheets turned upside down on the middle and lower racks.
Measure the warm water with a thermometer if you can: 105–110°F (40–43°C). Hotter water can kill the yeast.

1
Mix the dough
- In a large bowl whisk the 375 g (3 cups) flour, instant yeast, sugar and 1¼ tsp salt.
- Add the 210 ml (⅞ cup) warm water and 3 tbsp (45 ml) olive oil.
- Stir with a wooden spoon or your hand for about 1 minute until no dry flour remains and a shaggy, sticky dough forms.
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Ready when: No dry flour remains and the dough looks shaggy and slightly sticky.
Tip: If your yeast is not instant, stir it into the warm water with the sugar first and wait 5 minutes until foamy.
2
Knead until smooth
- Turn the dough onto the counter dusted with the 2 tbsp (16 g) flour.
- Knead for 7–8 minutes, pushing with the heel of your hand, folding and turning, until it is smooth and elastic.
- Add only a light sprinkle of extra flour if it sticks badly; the dough should stay soft and just slightly tacky.
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Ready when: Dough is smooth and springs back slowly when you poke it with a floured finger.
Tip: Too much added flour makes tough flatbreads. Aim for soft, not dry.
3
Start the first rise
- Lightly oil the bowl with a drop of oil from your dough olive oil on your fingers, or just use the same bowl.
- Return the dough to the bowl, cover with a damp towel or plastic wrap, and leave it in a warm spot (75–80°F / 24–27°C).
- It will keep rising while you roast the vegetables in the next step; total rise is about 1 hour.
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Ready when: Dough looks puffy and has grown by about half after this first stretch.
Tip: Start roasting the vegetables when 35 minutes have passed so the oven is not on too early.
4
Roast the vegetablesOven 450°F / 230°C
- Preheat the oven to 450°F (230°C).
- On an 18×13-inch (46×33 cm) rimmed baking sheet toss the zucchini, bell pepper, red onion and grated garlic with 2 tbsp (30 ml) olive oil, ½ tsp salt and the cumin.
- Spread in a single layer with space between pieces.
- Roast on the middle rack for 20 minutes, stirring once after 10 minutes.
- Transfer to a bowl and toss with the lemon juice and parsley.
- Leave the oven on.
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Ready when: Edges of the zucchini and onion are browned and the pepper is tender and slightly blistered.
Tip: Do not crowd the pan. Crowded vegetables steam and turn watery, which makes the manakish soggy.
5
Divide and heat the pansOven 475°F / 245°C
- Turn the oven up to 475°F (245°C).
- Turn two 18×13-inch (46×33 cm) baking sheets upside down and place them on the middle and lower racks to heat.
- Meanwhile, punch down the dough, divide into 6 equal pieces (about 105 g each) and shape each into a tight ball.
- Cover with a towel and rest for 20 minutes so the dough relaxes and is easy to roll.
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Ready when: Dough balls feel soft and puffy, and the oven has been at 475°F for at least 15 minutes.
Tip: A properly hot pan gives the underside of the bread a crisp, golden base.
6
Roll out rounds
- Cut 3 sheets of parchment to about 12×8 inches.
- On a lightly floured counter, roll each ball into a 6-inch (15 cm) round about ¼ inch (6 mm) thick.
- Place two rounds on each parchment sheet, spaced apart.
- Use your fingertips to press a shallow ½-inch (1 cm) rim around each round.
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Ready when: Rounds are even in thickness with a slightly raised rim.
Tip: If the dough springs back while rolling, cover it and let it rest 5 minutes more.
7
Top the manakish
- Spread about 3 tbsp (50 g) hummus over each round, leaving the ½-inch rim bare.
- Scatter about ⅓ cup of the roasted vegetables over the hummus.
- Brush the rims with olive oil from the 2 tbsp (30 ml).
- Sprinkle the rims and toppings with za'atar and sumac, then drizzle each with a little more oil and add chili flakes if using.
- Top only what you will bake right away.
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Ready when: Each round is evenly covered with a thin layer of hummus and a bare rim.
Tip: Do not pile on the vegetables or the dough will not cook through in the center.
8
Bake in two batchesOven 475°F / 245°C
- Working fast, slide the first 2 parchment sheets (4 manakish) onto the hot upside-down baking sheets, one per pan.
- Bake at 475°F (245°C) for 8–9 minutes, rotating the pans top to bottom after 5 minutes.
- Repeat with the remaining 2 manakish on one pan, which takes about 9 minutes.
- Keep the unbaked ones covered while waiting.
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Ready when: The edges are deep golden brown, the underside is browned and firm, and the hummus is hot with lightly browned spots.
Tip: Parchment may darken at this temperature. That is normal; just keep it away from the oven walls and heating elements.
9
Rest and serve
- Transfer the manakish to a wire rack and cool for 5 minutes so the hummus sets slightly.
- Serve warm, cut into wedges, with extra lemon wedges or a drizzle of olive oil if you like.
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Ready when: Topping no longer looks runny when the manakish is tilted.

Good to know

Tips

Use a thick hummus. If yours is thin, stir in a spoonful of flour-free thickener like extra chickpea purée, or spread it thinner and bake slightly longer.
Roast the vegetables until they are well browned; they bake no more on the dough and add the most flavor.
Roll the dough evenly so the center and edges cook at the same time.
Bake the manakish on a hot pan for a crisp, golden base; a cold pan gives a pale, softer bottom.

Make ahead

"The dough can be kneaded, placed in an oiled covered bowl and refrigerated for up to 24 hours; bring it to room temperature for 45 minutes before dividing. The vegetables can be roasted up to 2 days ahead and stored in the fridge; bring to room temperature before topping."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: store cooled manakish in an airtight container for up to 3 days. Freezer: wrap individually and freeze up to 2 months. Reheat from the fridge or frozen on a baking sheet at 375°F (190°C) for 8–12 minutes until hot and the base is crisp again."

Substitutions

all-purpose flour → bread flour. Gives a chewier bread; you may need 1–2 tbsp more water.
za'atar → 1 tbsp dried thyme + 1 tbsp toasted sesame seeds + 1 tsp sumac. A quick homemade stand-in if you have no za'atar.
zucchini → eggplant, same dice size. Salt and drain for 10 minutes first, and add 1 tbsp more oil.
thick hummus → roasted red pepper hummus or white bean purée. Keep it thick and scoopable.