Pumpkin and Za'atar Manakish

Name: Pumpkin and Za'atar Manakish
Prep time: 55 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 3 cups (375 g) all-purpose flour, plus extra for dusting; 1 tsp (3 g) instant yeast; 1 tsp (4 g) granulated sugar; 1 tsp (6 g) fine sea salt; 1 cup (240 ml) water, lukewarm, about 100°F (38°C); 3 tbsp (40 ml) extra-virgin olive oil, plus a little for greasing the bowl; 1 lb (450 g) pumpkin or kabocha squash, peeled, seeded, cut into ¾-inch (2 cm) cubes; 1 tbsp (15 ml) extra-virgin olive oil, for tossing the pumpkin; ½ tsp (3 g) fine sea salt, divided use: ¼ tsp for roasting, ¼ tsp for the spread, adjust to taste; 2 tbsp (30 g) tahini, well stirred; ¼ cup (30 g) za'atar, divided: 3 tbsp for the spread, 1 tbsp for finishing; 3 tbsp (45 ml) extra-virgin olive oil, divided: 2 tbsp for the spread, 1 tbsp for brushing; 1 tbsp (15 ml) lemon juice, freshly squeezed; 1 clove (4 g) garlic, finely grated; 2 tbsp (8 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

Soft, chewy Levantine flatbreads topped with a spread of oven-roasted pumpkin, tahini, olive oil and plenty of za'atar. Sweet, nutty, herby and fully vegan, they're best eaten warm from the oven.

Prep: 55 min
Cook: 35 min
Wait: 1 hr 20 min
Total: 2 hr 50 min
Makes: 6 manakish (6-inch/15 cm rounds)

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Ingredients

6 servings

For the dough
3 cups (375 g) all-purpose flour, plus extra for dusting
1 tsp (3 g) instant yeast
1 tsp (4 g) granulated sugar
1 tsp (6 g) fine sea salt
1 cup (240 ml) water, lukewarm, about 100°F (38°C)
3 tbsp (40 ml) extra-virgin olive oil, plus a little for greasing the bowl
For the topping
1 lb (450 g) pumpkin or kabocha squash, peeled, seeded, cut into ¾-inch (2 cm) cubes
1 tbsp (15 ml) extra-virgin olive oil, for tossing the pumpkin
½ tsp (3 g) fine sea salt, divided use: ¼ tsp for roasting, ¼ tsp for the spread, adjust to taste
2 tbsp (30 g) tahini, well stirred
¼ cup (30 g) za'atar, divided: 3 tbsp for the spread, 1 tbsp for finishing
3 tbsp (45 ml) extra-virgin olive oil, divided: 2 tbsp for the spread, 1 tbsp for brushing
1 tbsp (15 ml) lemon juice, freshly squeezed
1 clove (4 g) garlic, finely grated
For serving
2 tbsp (8 g) fresh flat-leaf parsley, roughly chopped (optional)

Equipment (8)

Large mixing bowl
2 rimmed baking sheets, about 13×18 inches (33×46 cm), for baking the manakish
1 additional rimmed baking sheet or roasting pan for the pumpkin
Parchment paper
Rolling pin
Fork or potato masher
Kitchen scale (recommended)
Clean kitchen towel or plastic wrap

Steps

Before you start

Plan for about 3 hours in total; most of it is hands-off rising and resting time.
Use a pumpkin with dense, dry flesh (sugar pumpkin, kabocha or butternut squash all work). Avoid large carving pumpkins, which are watery.
Check that your oven can reach 475°F (245°C) and that two rimmed baking sheets fit on separate racks.
Make sure your za'atar blend already contains salt; taste it before seasoning the topping.

1
Mix and knead dough
- In a large bowl, whisk the flour, yeast, sugar and salt (salt_dough).
- Add the lukewarm water and 3 tbsp (40 ml) olive oil.
- Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured counter.
- Knead for 8 to 10 minutes, adding flour a teaspoon at a time only if it sticks badly.
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Ready when: The dough is smooth, elastic and slightly tacky; it springs back slowly when poked with a finger.
Tip: The dough should be soft. Too much added flour makes dense, dry manakish.
2
First rise
- Rub a clean large bowl with a little olive oil.
- Place the dough in it, turn it once to coat, and cover with a towel or plastic wrap.
- Leave in a warm spot (75–80°F / 24–27°C) for about 60 minutes.
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Ready when: The dough has doubled in volume and a fingertip pressed in leaves a dent that fills back slowly.
Tip: Start the pumpkin in the next step about 20 minutes into this rise.
3
Roast the pumpkinOven 425°F / 220°C
- About 20 minutes into the rise, heat the oven to 425°F (220°C).
- Toss the pumpkin cubes with 1 tbsp olive oil and ¼ tsp of the salt on a rimmed baking sheet lined with parchment, spreading them in a single layer.
- Roast for 22 to 25 minutes, turning once halfway.
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Ready when: The cubes are very tender when pierced with a fork and the edges are lightly browned.
Tip: Don't crowd the pan; steamed pumpkin turns watery and makes a soggy topping.
4
Make the pumpkin spread
- Transfer the hot pumpkin to a bowl and let it steam off for 5 minutes.
- Add the tahini, 3 tbsp of the za'atar, 2 tbsp olive oil, the lemon juice, grated garlic and the remaining ¼ tsp salt.
- Mash with a fork or potato masher into a thick, mostly smooth spread with a few small chunks left for texture.
- Taste and adjust the salt and lemon.
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Ready when: The spread holds its shape on a spoon, like thick hummus, and is not runny.
Tip: If it seems stiff, loosen with 1 to 2 tsp water; if it seems wet, stir in an extra teaspoon of za'atar.
5
Divide, rest and preheatOven 475°F / 245°C
- Place two rimmed baking sheets on two oven racks (upper and lower thirds) and heat the oven to 475°F (245°C).
- Meanwhile, gently deflate the risen dough and divide into 6 equal pieces (about 110 g each).
- Roll each into a tight ball, place on a floured counter, cover with a towel and rest for 15 minutes.
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Ready when: The balls look puffy and feel soft; the oven has been at 475°F (245°C) for at least 15 minutes.
Tip: Preheating the sheets gives the bottom of the bread an immediate blast of heat for a crisp base.
6
Shape the rounds
- On a lightly floured counter, roll or press each ball into a 6-inch (15 cm) round about ¼ inch (6 mm) thick.
- Place 3 rounds on each of two sheets of parchment paper, spaced 1 inch (2.5 cm) apart.
- Dimple each round all over with your fingertips, leaving a ½-inch (1 cm) border.
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Ready when: Rounds are an even ¼ inch (6 mm) thick with a slightly raised rim and shallow dimples.
Tip: Don't roll too thin; the dough puffs slightly and a thin round bakes into a cracker.
7
Add the topping
- Spread about 3 tbsp of the pumpkin spread over each round, staying within the border.
- Brush the exposed edges with the remaining 1 tbsp olive oil, using any left over to drizzle on the topping.
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Ready when: Each round is covered with an even, thin layer of spread and the rim glistens with oil.
Tip: Keep the layer thin; a thick layer stays damp and weighs the dough down.
8
Bake the manakishOven 475°F / 245°C
- Carefully slide each parchment sheet with its 3 rounds onto the hot baking sheets.
- Bake at 475°F (245°C) for 8 to 10 minutes, swapping the sheets between racks after 5 minutes.
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Ready when: The edges are deep golden brown, the underside is golden and crisp-edged, and the topping looks set with a few darker spots.
Tip: Watch from minute 7; the za'atar and pumpkin edges can scorch quickly at this temperature.
9
Finish and serve
- Move the manakish to a wire rack and let them cool for 5 minutes.
- Sprinkle with the remaining 1 tbsp za'atar and the parsley if using.
- Serve warm, whole or folded in half.
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Ready when: The topping is no longer molten and the bread feels soft but firm when lifted.
Tip: Stack and cover with a towel if you prefer a softer, more pliable bread.

Good to know

Tips

Weigh the dough pieces so all six rounds bake at the same rate.
Drain any liquid that collects around the roasted pumpkin before mashing so the spread stays thick.
A baking steel or stone, preheated, gives an even crispier base; bake in batches if using one.
Serve with sliced cucumbers, olives, labneh-style vegan yogurt or mint tea for a complete meal.

Make ahead

"Roast and mash the pumpkin spread up to 3 days ahead and refrigerate in a covered container; bring to room temperature before spreading. The dough can be refrigerated after kneading for up to 24 hours (it will rise slowly); bring to room temperature for 45 minutes, then divide and shape."

Storage & reheating

"Room temperature: up to 4 hours, loosely covered. Refrigerator: 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 375°F (190°C) for 5 to 8 minutes (10 to 12 minutes from frozen) until hot and the base is crisp."

Substitutions

pumpkin or kabocha squash → butternut squash or sweet potato. Roast the same weight until tender; sweet potato gives a slightly sweeter, denser spread.
all-purpose flour → bread flour, or half whole-wheat flour. Bread flour gives a chewier result; with whole-wheat, add 1 to 2 tbsp more water.
za'atar → 2 tbsp dried thyme, 1 tbsp toasted sesame seeds and 1 tbsp sumac, plus ½ tsp salt. Use this if you can't find a ready blend.
tahini → smooth almond or cashew butter (unsweetened). The flavor is milder and less bitter, but the spread stays creamy.