Indian Tandoori Paneer Manakish

Steps

1. 1

   Make the dough

   • In a large mixing bowl, whisk together the flour, instant yeast, and salt.
   • Add the warm water and olive oil.
   • Stir with a wooden spoon until a shaggy dough forms (the mixture should be slightly wet and sticky).
   • Cover with a damp kitchen towel and let rest for 10 minutes.

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   Ready when: Dough comes together into a shaggy ball

   Tip: Warm water should feel like a comfortable bath (not hot), or it will kill the yeast

2. 2

   Knead the dough

   • Turn the dough out onto a lightly floured counter.
   • Knead for 8–10 minutes by hand (or use a stand mixer on medium speed for 6 minutes), until the dough is smooth, elastic, and slightly tacky.
   • It should bounce back slowly when you poke it.

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   Ready when: Dough is smooth, elastic, and springs back slowly when poked

   Tip: If the dough is too wet and sticky, dust with a little flour. If too dry, wet your hand and continue kneading

3. 3

   First rise

   • Lightly oil a medium bowl with a little olive oil.
   • Transfer the dough to the bowl, turn to coat all sides, and cover with a damp towel or plastic wrap.
   • Let rise at room temperature (68–72°F / 20–22°C) for 60 minutes, or until doubled in volume.

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   Ready when: Dough has doubled in volume; a light finger poke leaves a slight impression that doesn't spring back fully

   Tip: If your kitchen is cold, place the bowl in a warm spot (near a window in sunlight) to speed fermentation

4. 4

   Caramelize the onions

   • While the dough rises, heat 1 tbsp of olive oil in a 10-inch cast-iron skillet over medium heat.
   • Add the sliced red onion and a pinch of salt.
   • Cook, stirring occasionally, for 15–18 minutes, until the onions are soft, translucent, and beginning to turn golden brown at the edges.
   • Let cool slightly and set aside.

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   Ready when: Onions are soft, translucent, and light golden brown

   Tip: Don't rush this step—low, slow cooking brings out natural sweetness. Stir every 2–3 minutes to prevent burning

5. 5

   Marinate the paneer

   • In a medium bowl, whisk together the tandoori powder, ginger-garlic paste, lemon juice, and 1 tbsp of olive oil.
   • Season with a pinch of salt and black pepper.
   • Add the cubed paneer and gently toss to coat evenly.
   • Let sit for 5–10 minutes while you finish the dough prep.

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   Ready when: Paneer is evenly coated with orange-red spice paste

   Tip: Don't skip pressing the paneer dry earlier; moisture prevents proper spice adhesion

6. 6

   Shape the flatbreads

   • Divide the risen dough into 4 equal pieces.
   • On a lightly floured counter, gently stretch each piece into an oval about ¼ inch (6 mm) thick and 8×6 inches (20×15 cm).
   • Transfer to the parchment-lined baking sheet, leaving 2 inches (5 cm) between each.
   • Cover loosely with a damp towel.

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   Ready when: Four oval flatbreads are shaped and fit on one baking sheet

   Tip: Don't stretch the dough too thin or too aggressively; let it rest and stretch gradually

7. 7

   Dimple and second rise

   • Using your fingertips, gently dimple each flatbread all over, creating shallow indentations similar to focaccia.
   • Cover with the damp towel and let rest for 15 minutes at room temperature.

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   Ready when: Dough is puffy and springs back slowly when gently pressed

   Tip: Don't press too hard when dimpling; gentle fingerprints are enough. Too deep and you'll deflate the dough

8. 8

   Preheat the ovenOven 475°F / 245°C

   • Preheat your oven to 475°F (245°C) for 15 minutes.
   • The oven should be fully hot by the time the dough finishes its second rise.

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   Ready when: Oven preheats to 475°F (245°C)

   Tip: Use an oven thermometer to verify true temperature; some ovens run cool or hot

9. 9

   Top the flatbreads

   • In a small bowl, stir together the Greek yogurt, a pinch of salt, and a crack of black pepper.
   • Remove the damp towel from the flatbreads.
   • Spread 2–3 tbsp of the spiced yogurt across each flatbread, leaving a ½-inch (1.25 cm) border.
   • Scatter the tandoori-marinated paneer cubes evenly over the yogurt, then top each with a generous handful of caramelized red onions.
   • Drizzle with a little olive oil if desired.

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   Ready when: Each flatbread is evenly covered with yogurt, paneer, and onions

   Tip: Apply yogurt generously but not so much that it runs into the dimples and makes the crust soggy

10. 10

    Bake until goldenOven 475°F / 245°C

    • Carefully transfer the baking sheet to the oven.
    • Bake for 12–15 minutes at 475°F (245°C), until the flatbreads are puffed, the edges are golden brown, and the paneer just begins to caramelize.
    • The bottoms should be crispy and light golden.

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    Ready when: Flatbreads are puffed and golden brown around the edges; paneer is lightly caramelized; bottoms are crispy

    Tip: If the edges brown too quickly, tent loosely with foil and rotate the pan halfway through baking

11. 11

    Finish and rest

    • Remove from the oven and immediately scatter fresh cilantro leaves and pomegranate seeds (if using) over the hot flatbreads.
    • Let rest on the baking sheet for 2 minutes to allow any residual moisture to evaporate and the crust to firm up.
    • Transfer to a serving platter.

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    Ready when: Cilantro and pomegranate are scattered; crust is firm

    Tip: Add cilantro just before serving so it stays fresh and green; cilantro wilts quickly when hot