Kishik Manakish (Lebanese Kishk Flatbreads with Tomato and Onion)

Name: Kishik Manakish (Lebanese Kishk Flatbreads with Tomato and Onion)
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 4 cups (500 g) all-purpose flour, spooned and leveled, plus extra for dusting; 2¼ tsp (7 g) instant yeast; 1 tsp (4 g) granulated sugar; 1½ tsp (9 g) fine salt; 1¼ cups (300 ml) water, warm, about 100°F (38°C), comfortable to the touch; ¼ cup (60 ml) extra-virgin olive oil, plus about 1 tsp for greasing the bowl; 1 cup (100 g) kishk powder, fine powder, lumps broken up; ⅓ cup (80 ml) extra-virgin olive oil; 2 tbsp (30 ml) water, room temperature; 2 medium (about 9 oz total) (250 g) ripe medium tomatoes, cored, seeds scooped out, cut into ¼-inch (6 mm) dice; 1 small (about 4 oz) (120 g) small yellow onion, peeled and very finely diced; 1 tsp (1 g) dried mint, crumbled (optional); ½ tsp (1 g) Aleppo pepper or red pepper flakes (optional); ¼ cup (8 g) fresh mint leaves, whole small leaves (optional)

From the MyKitchenBank Kitchen

Soft, chewy rounds of olive-oil dough spread with a tangy, earthy kishk paste and topped with sweet diced tomato and onion. Baked until the edges are golden, these Lebanese breakfast flatbreads taste savory, nutty and pleasantly sour.

Prep: 1 hr
Cook: 12 min
Wait: 1 hr 8 min
Total: 2 hr 20 min
Makes: 8 flatbreads, each about 6 inches (15 cm) wide

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Ingredients

4 servings

For the dough
4 cups (500 g) all-purpose flour, spooned and leveled, plus extra for dusting
2¼ tsp (7 g) instant yeast
1 tsp (4 g) granulated sugar
1½ tsp (9 g) fine salt
1¼ cups (300 ml) water, warm, about 100°F (38°C), comfortable to the touch
¼ cup (60 ml) extra-virgin olive oil, plus about 1 tsp for greasing the bowl
For the topping
1 cup (100 g) kishk powder, fine powder, lumps broken up
⅓ cup (80 ml) extra-virgin olive oil
2 tbsp (30 ml) water, room temperature
2 medium (about 9 oz total) (250 g) ripe medium tomatoes, cored, seeds scooped out, cut into ¼-inch (6 mm) dice
1 small (about 4 oz) (120 g) small yellow onion, peeled and very finely diced
1 tsp (1 g) dried mint, crumbled (optional)
½ tsp (1 g) Aleppo pepper or red pepper flakes (optional)
To serve
¼ cup (8 g) fresh mint leaves, whole small leaves (optional)

Equipment (8)

Large mixing bowl
Two 13×18-inch (33×46 cm) rimmed baking sheets
Fine-mesh sieve or colander
Small mixing bowl
Rolling pin (optional)
Clean kitchen towel or plastic wrap
Kitchen scale (optional but helpful)
Parchment paper

Steps

Before you start

Buy kishk as a fine powder (sold at Middle Eastern groceries). If yours is coarse or in lumps, grind it in a spice grinder or blender until it is a fine powder.
Plan on about 2 hours 20 minutes in total, including the 60-minute dough rise. You'll make the topping while the dough rises.
Kishk is already salty, so the topping has no added salt. Taste a pinch of your kishk before you decide to add more.
Arrange two oven racks in the upper and lower thirds and have two large rimmed baking sheets (about 13×18 inches) ready.

1
Mix the dough
- In a large bowl, whisk the flour, instant yeast, sugar and salt.
- Add the warm water and ¼ cup (60 ml) olive oil.
- Stir with a wooden spoon, then your hand, until no dry flour remains and a shaggy, sticky dough forms, about 2 minutes.
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Ready when: No dry flour remains and the dough forms a shaggy, sticky mass.
Tip: If the water feels hot on your wrist, let it cool. Water above 120°F (49°C) can kill the yeast.
2
Knead until smooth
- Turn the dough out onto a lightly floured counter.
- Knead for 8 to 10 minutes, dusting with only a teaspoon or two of flour at a time, until the dough is smooth, soft and slightly tacky.
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Ready when: The dough is smooth and elastic, and springs back slowly when you poke it with a finger.
Tip: A slightly tacky dough gives soft manakish. Too much added flour makes them dry and tough.
3
Start the first rise
- Rub a large bowl with about 1 teaspoon olive oil.
- Add the dough and turn it once to coat.
- Cover with a towel or plastic wrap and leave in a warm spot for 60 minutes in total.
- Make the topping during this time (next step).
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Ready when: The dough has doubled in size and a floured finger leaves a dent that fills back slowly.
Tip: A cold kitchen slows the rise. Set the bowl in the oven with only the light on.
4
Make the kishk topping
- Put the diced tomatoes in a sieve over the sink and let them drain, pressing gently once or twice, then pat dry.
- Mix the kishk powder, ⅓ cup (80 ml) olive oil, 2 tablespoons water, and the dried mint and pepper flakes if using, in a small bowl.
- Stir to a thick, spreadable paste like soft hummus.
- Add a few drops of water if too stiff.
- Keep the onion and drained tomato in separate bowls.
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Ready when: The paste is thick but easy to spread, with no dry powder left, and the tomatoes are no longer dripping.
Tip: Drain the tomatoes well. Wet tomatoes turn the flatbreads soggy and keep the dough from browning.
5
Divide and preheatOven 450°F / 230°C
- Preheat the oven to 450°F (230°C) with the racks in the upper and lower thirds.
- Punch the risen dough down and turn it onto the counter.
- Cut it into 8 equal pieces, about 110 g each.
- Roll each piece into a smooth ball by cupping it against the counter.
- Place the balls on a floured surface, cover with a towel and rest for 15 minutes.
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Ready when: The balls are puffy and soft, and they flatten slightly when pressed.
Tip: Line the two baking sheets with parchment paper now so you can fill them quickly.
6
Shape the rounds
- On a lightly floured counter, press each ball into a flat disc, then roll or stretch it into a round about 6 inches (15 cm) wide and ¼ inch (6 mm) thick.
- Place 4 rounds on each parchment-lined baking sheet.
- Press your fingertips into each round all over to make shallow dimples.
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Ready when: Each round is an even thickness with a slightly thicker rim and dimples all over.
Tip: If a round springs back while stretching, cover it and work on another for 5 minutes.
7
Top with kishk
- Spread about 1½ tablespoons of kishk paste over each round, leaving a ½-inch (1.25 cm) bare border.
- Scatter 1 heaping tablespoon of diced onion and 1 heaping tablespoon of drained tomato over each one.
- Press the toppings lightly into the paste.
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Ready when: Each round has an even layer of paste with a clean border and a scatter of onion and tomato.
Tip: Top the rounds just before baking. Waiting lets the juices soak into the dough.
8
Bake the manakishOven 450°F / 230°C
- Bake both sheets at 450°F (230°C) for 10 to 12 minutes.
- Swap the sheets between racks and rotate them front to back after 6 minutes.
- The manakish are ready when the edges are deep golden and the bottoms are browned and crisp-edged.
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Ready when: Edges are deep golden brown, the bottoms are browned when lifted, and the kishk topping is fragrant and slightly darkened.
Tip: Kishk burns easily. Pull the pans out as soon as the edges turn golden.
9
Cool briefly and serve
- Move the manakish to a rack or cutting board and let them cool for 5 minutes so the topping sets.
- Scatter with fresh mint leaves if using, and serve warm, folded in half or cut into wedges.
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Ready when: The topping no longer jiggles and the flatbreads are warm, not scalding.

Good to know

Tips

Spread the kishk paste thinly. A thick layer can taste bitter and bake dry.
Preheat the baking sheets for 10 minutes in the oven if you want a crispier bottom. Slide the parchment with the rounds onto the hot sheets.
Don't skip draining the tomatoes. It is the most common reason for pale, soggy manakish.
Serve with sliced cucumber, olives and fresh mint, or with strong tea for a classic Lebanese breakfast.

Make ahead

"The dough can be made through the kneading step, then covered and refrigerated for up to 24 hours. Bring it to room temperature for 45 minutes, divide, rest, then shape. The kishk paste keeps covered in the fridge for up to 3 days. Dice the tomato and onion on the day you bake."

Storage & reheating

"Room temperature: up to 4 hours, loosely covered. Fridge: up to 3 days in an airtight container. Freezer: up to 2 months, wrapped individually. Reheat from the fridge or freezer on a baking sheet at 350°F (175°C) for 5 to 8 minutes, until hot and the edges are crisp again."

Substitutions

all-purpose flour → Half whole-wheat flour and half all-purpose flour. The dough will be a little denser and nuttier. Add 1 to 2 tablespoons more water if it feels stiff.
instant yeast → Active dry yeast, 2¼ tsp (7 g). Dissolve it in the warm water with the sugar and let it stand for 5 to 10 minutes until foamy before adding it to the flour.
ripe medium tomatoes → Drained canned diced tomatoes, ½ cup (about 125 g). Drain them in a sieve for 10 minutes and pat dry. Use these when fresh tomatoes are out of season.
small yellow onion → Thinly sliced scallions (white and green parts). These are milder and cook faster. Use about ½ cup (50 g).