Paneer Tikka Manakish
Soft, chewy Lebanese flatbreads topped with yogurt-and-spice marinated paneer, sweet bell pepper and red onion, then finished with a bright mint-cilantro chutney. Smoky tikka flavor meets the classic manakish bake in one handheld dinner.
- Prep
- 35 min
- Cook
- 24 min
- Wait
- 1 hr 15 min
- Total
- 2 hr 14 min
- Makes
- 8 manakish (about 6-inch / 15 cm rounds)
Steps
Before you start
- Read the timing: the dough rises for 60 minutes while the paneer marinates, so start both together.
- Use full-fat block paneer and thick (Greek-style) yogurt. Thin yogurt makes a wet topping and a soggy base.
- Place two rimless or inverted baking sheets on the oven racks and preheat for the last 30 minutes of the rise. A very hot surface gives a crisp-bottomed, puffy flatbread.
- Warm the water to about 110°F (43°C), comfortably warm to the touch but not hot, so it doesn't kill the yeast.
Mix the dough
- In a large bowl, whisk the flour, instant yeast, sugar and salt.
- Add the warm water and 3 tbsp (45 ml) olive oil.
- Stir with a wooden spoon until no dry flour remains and a shaggy, sticky dough forms, about 1 minute.
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Ready when: No dry flour is visible and the dough looks shaggy.
Tip: Don't let the yeast touch the hot water directly. Water above 120°F (49°C) can weaken it.
Knead until smooth
- Knead on a lightly oiled counter for 8 minutes, or 5 minutes on medium-low speed with a dough hook.
- The dough will be soft and slightly tacky.
- Shape it into a ball and place it in a lightly oiled bowl.
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Ready when: The dough is smooth and springs back slowly when you poke it with a fingertip.
Tip: Resist adding extra flour. A slightly tacky dough bakes up softer.
Marinate the paneer
- In a medium bowl, mix the yogurt, grated garlic, ginger, chili powder, garam masala, cumin, coriander, turmeric, crushed kasuri methi, 1 tbsp lemon juice, 1 tsp salt and 1 tbsp (15 ml) of the neutral oil into a thick paste.
- Fold in the paneer cubes, bell pepper and onion until evenly coated.
- Cover and refrigerate while the dough rises.
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Ready when: Every piece is coated in a thick, brick-red marinade with no pools of liquid.
Tip: Fold gently so the paneer cubes don't crumble.
Let the dough riseOven 475°F / 245°C
- Cover the bowl with a damp towel or plastic wrap and leave it in a warm spot for 60 minutes.
- The marinade works in the fridge during this time.
- About 30 minutes before the rise ends, put two baking sheets on the oven racks and preheat the oven to 475°F (245°C).
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Ready when: The dough has doubled in size and a floured finger leaves a dent that fills back in slowly.
Tip: In a cool kitchen, rise in the oven with only the light on.
Blend the chutney
- Put the mint, cilantro, green chili, 1 tbsp lemon juice, 2 tbsp cold water and ¼ tsp salt in a small blender.
- Blend until smooth and pourable, scraping down the sides once.
- Taste and add a pinch more salt if needed.
- Refrigerate until serving.
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Ready when: The chutney is bright green and smooth, with no visible leaf flecks.
Tip: Use cold water and serve soon after blending to keep the color vivid.
Sear the filling
- Heat the remaining 1 tbsp (15 ml) neutral oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add the marinated paneer mixture in one layer.
- Cook, stirring only every minute or so, for 5 to 6 minutes.
- Scrape the pan with a spatula to release the browned bits, then remove from heat and let cool slightly.
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Ready when: The marinade clings as a thick, dry coating, the paneer has browned spots, and the peppers are crisp-tender.
Tip: Cook off the moisture now. A wet topping will make the manakish soggy.
Divide and restOven 475°F / 245°C
- Punch down the risen dough and turn it onto a clean counter.
- Cut it into 8 equal pieces (about 105 g each).
- Roll each into a tight ball, place on a lightly floured surface, cover with a towel and rest for 15 minutes.
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Ready when: The balls are smooth and puffy and feel relaxed when pressed.
Tip: Check that the oven has fully reached 475°F (245°C). An oven thermometer helps.
Shape the rounds
- Line two sheets of parchment (sized to fit your hot baking sheets).
- Roll each ball into a 6-inch (15 cm) round about ¼ inch (6 mm) thick.
- Place 4 rounds on each parchment sheet.
- Press your fingertips into each round to make a shallow well, leaving a ¾-inch (2 cm) border.
- Brush the borders with the 1 tbsp olive oil.
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Ready when: Each round is an even ¼ inch (6 mm) thick with a clearly marked rim.
Tip: Dust the counter lightly with flour only if the dough sticks. Too much flour dries the surface.
Top the dough
- Spoon about ⅓ cup of the cooled paneer mixture onto each round, keeping it inside the rim.
- Sprinkle about 1 tbsp mozzarella over each, if using.
- Press the topping lightly so it stays put.
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Ready when: Topping is in a single layer, not piled up, with the rim left bare.
Tip: Don't overload. Heavy toppings keep the center from baking through.
Bake the first batchOven 475°F / 245°C
- Working quickly, slide one parchment sheet with its 4 manakish onto a preheated baking sheet, using a cutting board as a peel.
- Bake at 475°F (245°C) on the lower-middle rack for 8 to 10 minutes.
- Meanwhile, keep the second batch covered loosely.
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Ready when: The rims are deep golden brown, the bottoms are crisp when lifted, and the cheese is bubbling with browned spots.
Tip: Keep the oven door closed for the first 6 minutes so the heat stays high.
Bake the second batchOven 475°F / 245°C
- Move the first batch to a rack.
- Return the baking sheet to the oven for 2 minutes to reheat, then slide the second parchment sheet onto it and bake at 475°F (245°C) for 8 to 10 minutes, until golden as before.
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Ready when: The rims are deep golden brown and the bottoms are crisp.
Finish and serve
- Let the manakish cool on a rack for 2 minutes.
- Drizzle each with the mint chutney, or serve it alongside for dipping.
- Serve warm, folded in half if you like.
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Ready when: The topping is set and no longer sizzling, and the chutney sits as bright green ribbons on top.
Tip: Add chutney after baking. Heat dulls its fresh color and flavor.
Good to know
Tips
- Dry the paneer well with paper towels before marinating. Surface moisture dilutes the marinade.
- Sear the filling until the marinade is dry and clinging. This gives deeper tikka flavor and a crisp base.
- A preheated baking sheet or pizza stone gives the best bottom crust. Don't bake on a cold pan.
- Make the chutney with cold water and add it after baking so it stays bright green.
Make ahead
"Make the dough up to 24 hours ahead: after kneading, refrigerate in an oiled, covered bowl, then bring to room temperature for 45 minutes before dividing. The paneer can marinate in the fridge for up to 24 hours, and the chutney keeps for 2 days."
Storage & reheating
"Room temperature: up to 2 hours. Fridge: store cooled manakish in an airtight container for up to 3 days, with chutney kept separate. Freezer: wrap individually and freeze for up to 2 months. Reheat from fridge or frozen on a baking sheet at 375°F (190°C) for 8 to 12 minutes until hot and the base is crisp again."
Substitutions
- paneer → extra-firm tofu or halloumi. Press tofu for 15 minutes first. Halloumi is salty, so reduce the salt in the marinade to ½ tsp.
- Kashmiri chili powder → sweet paprika plus a pinch of cayenne. Use 2 tsp paprika and ⅛ tsp cayenne to get color with similar heat.
- all-purpose flour → bread flour. Gives a chewier crumb. Add 1 to 2 tbsp more water if the dough feels stiff.
- kasuri methi (dried fenugreek leaves) → a pinch of ground fenugreek or extra garam masala. Kasuri methi gives the signature restaurant-tikka aroma, but the dish works without it.