Labneh Manakish with Mint and Olive Oil
Soft, chewy Lebanese flatbreads with crisp edges, spread with tangy labneh blended with dried mint and olive oil, then baked briefly so the cheese turns creamy and lightly golden in spots. Finish with fresh mint and a generous drizzle of olive oil.
- Prep
- 47 min
- Cook
- 24 min
- Wait
- 1 hr 25 min
- Total
- 2 hr 36 min
- Makes
- 6 manakish (about 8-inch / 20 cm rounds)
Steps
Before you start
- Use thick, spreadable labneh (like soft cream cheese). If yours is loose, strain it in a cheesecloth-lined sieve in the fridge for a few hours first, or it will run off the dough.
- Plan on about 2 hours 35 minutes in total; most of it is hands-off rising and resting.
- Place a baking stone, baking steel, or an upside-down heavy baking sheet on the middle oven rack before you preheat (done in step 6).
- Cut 3 sheets of parchment paper, each about 12×16 inches (30×40 cm), to build and slide the manakish.
Foam the yeast
- In a large mixing bowl, stir together the warm water, yeast, and sugar.
- Let it sit for 5 minutes.
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Ready when: The surface is covered with a creamy, bubbly foam and smells yeasty.
Tip: If there is no foam after 10 minutes, the yeast is dead or the water was too hot or cold. Start again.
Mix the dough
- Add the flour, salt, and 2 tablespoons (30 ml) olive oil to the bowl.
- Stir with a wooden spoon, then your hand, until no dry flour remains and a shaggy, sticky dough forms.
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Ready when: No dry flour is visible and the dough holds together in one rough mass.
Knead until smooth
- Turn the dough onto a lightly floured counter.
- Knead for 8 minutes, pushing it away with the heel of your hand, folding it back, and turning it a quarter turn each time.
- Dust with only a teaspoon of flour at a time if it sticks badly.
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Ready when: The dough is smooth, soft, and slightly tacky, and springs back slowly when poked.
Tip: Resist adding lots of flour. A slightly tacky dough bakes into a softer manakish.
First rise
- Lightly oil a clean bowl with a little olive oil.
- Add the dough, turn it once to coat, and cover with a towel or plastic wrap.
- Leave in a warm spot for 1 hour.
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Ready when: The dough has doubled and a floured finger leaves a dent that fills back in slowly.
Tip: In a cool kitchen, put the bowl in the oven with only the light on.
Divide, rest, preheatOven 475°F / 245°C
- Place the baking stone, steel, or upside-down baking sheet on the middle rack and preheat the oven to 475°F (245°C) for the full rest.
- Gently deflate the dough and divide it into 6 pieces of about 105 g each.
- Roll each into a smooth ball, set them on a floured surface 2 inches (5 cm) apart, cover, and rest for 20 minutes.
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Ready when: The balls look puffy and flatten slightly when touched.
Tip: A properly heated stone gives the best crisp-bottomed, puffy crust.
Mix the labneh topping
- In a small bowl, stir together the labneh, dried mint, 3 tablespoons (45 ml) olive oil, and the salt until smooth and spreadable, like thick yogurt.
- Taste and add a pinch more salt if your labneh is mild.
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Ready when: The mixture is smooth, flecked with green, and holds a soft swirl on a spoon.
Tip: If it is too stiff to spread, loosen with 1 teaspoon of water at a time.
Shape and dimple
- Working with 2 balls at a time on parchment, press and stretch each into an 8-inch (20 cm) round, about ¼ inch (6 mm) thick, with the edges slightly thicker.
- Press your fingertips firmly all over the surface to make dimples.
- Repeat so you have 2 rounds on each of 3 sheets of parchment.
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Ready when: Rounds are even in thickness and covered in fingertip dimples.
Tip: If the dough springs back, let it rest 5 minutes and try again.
Spread the labneh
- Spoon about 3 tablespoons (50 g) of the labneh mixture onto each round and spread it with the back of the spoon, leaving a ½-inch (1.25 cm) border.
- Do this just before baking each batch so the dough doesn't get soggy.
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Ready when: Each round has an even layer with a clear dough border.
Tip: Keep the labneh away from the edge; it can slide off and burn on the stone.
Bake in batchesOven 475°F / 245°C
- Slide one parchment sheet with 2 rounds onto the hot stone at 475°F (245°C).
- Bake 7 to 8 minutes.
- Remove, then repeat with the remaining two sheets, keeping the topping on the others until ready to bake.
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Ready when: The edges are golden brown, the bottoms are crisp when tapped, and the labneh is hot with light golden spots.
Tip: Don't overbake. The bread should stay soft and pliable so it can be folded.
Finish and serve
- While still hot, drizzle each manakish with 1 teaspoon of the finishing olive oil (30 ml total) and scatter with fresh mint.
- Serve at once, whole or cut into wedges, with olives alongside if you like.
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Ready when: The surface glistens with oil and the mint is fragrant.
Tip: Serve within minutes for the best crisp-chewy texture.
Good to know
Tips
- For a crisper base, bake directly on a very hot stone or steel rather than a cold baking sheet.
- Dimple the dough thoroughly; it keeps the center from puffing up and helps the topping stay in place.
- Make sure the labneh is thick. Runny labneh slides off and makes the dough soggy.
- These are best eaten warm; fold one over and eat it with cucumbers, tomatoes, and olives for a classic Lebanese breakfast.
Make ahead
"Make the dough through step 3, then refrigerate in an oiled covered bowl for up to 24 hours. Bring to room temperature for 45 minutes, then divide, rest, and shape as written. The labneh mixture can be made up to 3 days ahead and kept covered in the fridge; let it soften at room temperature before spreading."
Storage & reheating
"Room temperature: up to 4 hours, covered. Fridge: up to 3 days in an airtight container. Freezer: up to 2 months, wrapped individually. Reheat in a 350°F (175°C) oven for 5 to 8 minutes (from frozen 10 to 12 minutes), or in a dry skillet over medium-low heat, covered, for 3 to 4 minutes per side."
Substitutions
- labneh → thick strained Greek yogurt. Strain it in a cheesecloth-lined sieve for 4 to 6 hours so it is as thick as labneh; the flavor will be a little milder.
- all-purpose flour → bread flour. Gives a chewier crumb; add about 1 tablespoon more water if the dough feels stiff.
- dried mint → za'atar. Use the same amount for a more herby, tangy topping, and omit the topping salt if the za'atar is salty.
- instant yeast → active dry yeast. Use 1¼ teaspoons (4 g); the foaming step in step 1 is essential.
