Potato and Onion Manakish

Steps

1. 1

   Mix the dough

   • In a large bowl, whisk together the bread flour, instant yeast, and 1.5 teaspoons salt.
   • Make a well in the center and pour in the lukewarm water and 2 tablespoons olive oil.
   • Using a fork, gradually incorporate the flour into the liquid until a shaggy dough forms, about 1 minute.
   • Switch to your hands and knead in the bowl for 5 minutes until the dough is cohesive and slightly sticky.
   • Don't overwork it—it should feel soft and elastic.

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   Ready when: Dough is soft, elastic, and slightly sticky

   Tip: Avoid overworking the dough—handle it gently so the crumb stays tender

2. 2

   First rise

   • Cover the bowl with a clean kitchen towel and let the dough rise at room temperature (68–75°F / 20–24°C) for about 60 minutes, until it has increased in volume by roughly 50% and shows some bubbles on the surface.
   • The dough should feel airy but still hold its shape.

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   Ready when: Dough increased by about 50%, with visible bubbles

   Tip: If your kitchen is cold, place the bowl in a warm spot, such as near a sunny window or on top of the refrigerator

3. 3

   Caramelize the onions

   • While the dough rises, heat 3 tablespoons olive oil in a 9-inch skillet over medium-low heat.
   • Add the thinly sliced onions and stir to coat.
   • Let them cook, stirring occasionally, for 25–30 minutes.
   • They should turn deep golden brown and very soft.
   • Toward the end, stir more frequently to prevent sticking.
   • Season with salt and pepper to taste.
   • Transfer to a plate to cool while you prepare the potatoes.

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   Ready when: Onions are deep golden brown and very soft

   Tip: Keep the heat low—high heat will brown the onions before they become sweet and tender

4. 4

   Boil and mash potatoes

   • Place the peeled, cubed potatoes in a large pot of salted cold water.
   • Bring to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes, until the potatoes are completely tender when pierced with a fork.
   • Drain well in a colander and return to the pot.
   • Mash with a potato ricer or masher until completely smooth.
   • Stir in the cooled caramelized onions, black pepper, and sumac (if using).
   • Taste and adjust seasoning with additional salt and pepper.
   • Let the mixture cool to room temperature.

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   Ready when: Potatoes are very tender; a fork goes through them with no resistance

   Tip: Drain the potatoes very well to avoid a watery filling—excess moisture will make the manakish soggy

5. 5

   Divide and shape dough

   • Turn the risen dough out onto an unfloured work surface.
   • Using a bench scraper or knife, divide it into 4 equal pieces (roughly 3.5 ounces / 100 g each).
   • Shape each piece into a ball by gently tucking the edges underneath.
   • Cover the balls with a towel and let them rest for 5 minutes.

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   Ready when: Dough balls are evenly sized and relaxed

   Tip: Don't use flour on the work surface; a slightly moist surface helps the dough stay together

6. 6

   Stretch and top the manakish

   • Working with one dough ball at a time, gently stretch it into a 6-inch (15 cm) circle using your fingertips.
   • Try to keep the edges slightly thicker than the center.
   • Spread about 3 tablespoons of the potato-onion mixture over each circle, leaving a ½-inch (1.25 cm) border.
   • Slightly compress the filling so it adheres to the dough.
   • Repeat with the remaining dough balls and filling.

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   Ready when: All four pieces are stretched and topped with filling

   Tip: If the dough springs back, let it relax for 2 minutes and try again—don't force it

7. 7

   Brush with olive oil

   • Place the topped manakish on a baking sheet or pizza stone.
   • Using a pastry brush, lightly brush the edges and any exposed dough with the 2 tablespoons of olive oil.
   • This creates a tender, golden crust.

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   Ready when: Edges and exposed dough are lightly coated with oil

   Tip: Don't brush the filling itself—just the dough edges and rim

8. 8

   Bake the manakishOven 475°F / 245°C

   • Place the baking sheet in the preheated 475°F (245°C) oven.
   • Bake for 12–15 minutes, until the edges and bottom are golden brown and the filling is warm throughout.
   • If using a pizza stone, let it preheat in the oven for 10 minutes, then carefully slide the manakish onto the hot stone using a pizza peel.
   • The manakish should puff slightly and the bottom should be crispy.

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   Ready when: Edges and bottom are golden brown, filling is hot

   Tip: If the edges brown too quickly, loosely tent with foil for the last few minutes

9. 9

   Cool and serve

   • Remove the manakish from the oven and let them cool on the baking sheet for 3–5 minutes so they set slightly and are easier to handle.
   • Transfer to a serving platter, drizzle with a little extra olive oil if desired, and garnish with fresh chopped parsley.
   • Serve warm or at room temperature.

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   Ready when: Manakish are firm enough to handle and still warm

   Tip: Serve within an hour or two of baking for the best texture; the crust becomes softer as it cools