Spinach and Chickpea Manakish
Crispy-bottomed, chewy-centered flatbreads topped with a vibrant spinach and chickpea filling enriched with garlic, lemon, and olive oil. This Levantine classic combines a simple yeast dough with a hearty, herbaceous topping that's equally satisfying warm or at room temperature.
- Prep
- 30 min
- Cook
- 35 min
- Wait
- 1 hr 15 min
- Total
- 2 hr 20 min
- Makes
- 8 manakish (approximately 5×4 inches each)
Steps
Before you start
- Confirm yeast is active (test by blooming 1 tsp in warm water for 5 minutes—it should foam)
- Have all dough ingredients at room temperature
- Preheat oven to 475°F (245°C) 15 minutes before baking
- Line two large baking sheets with parchment paper
Mix dough
- In a large mixing bowl or stand mixer, combine the bread flour (375 g), instant yeast (7 g), kosher salt (9 g), and granulated sugar (4 g).
- Add the warm water (270 ml) and olive oil (30 ml).
- Stir with a wooden spoon or use the dough hook on low speed for 1 minute until a shaggy dough forms, then knead for 8 minutes on medium speed (or 10 minutes by hand) until the dough becomes smooth and elastic.
- It should be slightly tacky but hold together.
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Ready when: Dough is smooth, elastic, and springs back slowly when poked
Tip: Do not over-knead; the dough should be slightly sticky. If too dry, add water 1 tbsp at a time.
First rise
- Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rise at room temperature (around 70°F / 21°C) for 45 minutes.
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Ready when: Dough is puffy and slightly less than doubled
Tip: A warm spot in the kitchen (near a sunny window or on top of the refrigerator) helps dough rise faster.
Prepare filling
- While the dough rises, prepare the filling.
- Heat 3 tbsp (45 ml) olive oil in a 2-quart skillet over medium heat.
- Add the minced garlic (20 g) and cook for 30 seconds, stirring constantly, until fragrant.
- Add the chopped fresh spinach (340 g) in batches, stirring after each addition, until all spinach is wilted and any moisture has mostly evaporated, about 4–5 minutes.
- Stir in the drained chickpeas (240 g) and cook for 1 minute to warm through.
- Remove from heat and stir in the fresh lemon juice (30 ml).
- Taste and season with kosher salt, black pepper, and sumac (if using) to your preference.
- Let cool slightly while the dough finishes rising.
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Ready when: Spinach is completely wilted, moisture has evaporated, and mixture is aromatic
Tip: Cook the spinach until truly dry; excess moisture will make the manakish soggy. A draining spoon helps remove residual liquid.
Preheat ovenOven 475°F / 245°C
- Preheat your oven to 475°F (245°C).
- Position two racks in the upper and middle portions of the oven.
- Line two large baking sheets with parchment paper.
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Ready when: Oven reaches 475°F (245°C)
Tip: A preheated oven ensures the manakish crust sets quickly and browns evenly.
Divide and shape dough
- Turn the risen dough out onto a lightly floured work surface.
- Divide it into 8 equal pieces (each about 65 g) using a bench scraper or sharp knife.
- Working with one piece at a time, gently shape each piece into a ball, then flatten it into a roughly 5×4-inch oval about ¼ inch thick.
- Arrange 4 dough ovals on each prepared baking sheet, spacing them about 2 inches apart.
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Ready when: All 8 pieces are shaped and arranged on the two baking sheets
Tip: Keep unused dough pieces covered with a damp towel while you work. If the dough springs back and becomes difficult to flatten, let it rest for 2–3 minutes before continuing.
Top with filling
- Spoon the cooled spinach and chickpea filling evenly onto each dough oval, leaving a ¼-inch border all around.
- Gently press the filling into place with the back of a spoon so it adheres to the dough without pushing out the edges.
- Do not overfill.
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Ready when: All manakish are topped and filling is distributed evenly
Tip: A cool filling prevents the dough from over-proofing before baking. If the filling is too warm, let it sit for a few minutes before using.
Second rise and bakeOven 475°F / 245°C
- Let the topped manakish sit at room temperature for 10 minutes to allow the dough to relax slightly.
- Place the baking sheets in the preheated 475°F (245°C) oven on the upper and middle racks.
- Bake for 16–18 minutes, rotating the sheets halfway through (top to bottom, bottom to top), until the crust is deep golden brown and the edges are set.
- The bottom of each manakish should also be golden brown and crisp when tapped.
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Ready when: Crust is deep golden brown, edges are firm, and bottom is crisp and golden
Tip: Rotating the pans ensures even browning. If the tops are browning too quickly, place a sheet of aluminum foil loosely over them for the final 3–4 minutes.
Cool and serve
- Remove the manakish from the oven and let them cool on the baking sheet for 2–3 minutes, then transfer to a wire rack or serving plate.
- Serve warm or at room temperature.
- They are best enjoyed within 1–2 hours of baking but remain good for several hours.
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Ready when: Manakish are set and cool enough to handle
Tip: If reheating, wrap in foil and warm in a 300°F (150°C) oven for 5 minutes to refresh the crust without drying out the bread.
Good to know
Tips
- To test if dough is properly kneaded, perform the windowpane test: stretch a small piece between your fingers. It should form a thin, translucent membrane without tearing.
- Toast the spinach and chickpea filling in the hot oil to deepen the flavors and ensure moisture evaporates completely, preventing a soggy bottom crust.
- For crispier bottoms, place the baking sheets on a preheated pizza stone or baking steel in the oven rather than directly on the racks.
- If you prefer a more herby manakish, add 2 tbsp of finely chopped fresh parsley or mint to the filling after cooking.
Make ahead
The dough can be prepared up to 8 hours ahead and refrigerated after the first rise. Remove from the fridge 30 minutes before shaping and topping. The filling can be made up to 1 day ahead and stored in an airtight container in the refrigerator; bring to room temperature before assembling.
Storage & reheating
Room temperature: up to 4 hours in an airtight container. Refrigerator: up to 3 days in an airtight container; reheat wrapped in foil at 300°F (150°C) for 5 minutes. Freezer: up to 2 months; thaw at room temperature for 1–2 hours, then reheat as directed.
Substitutions
- bread flour → All-purpose flour. The manakish will be slightly less chewy but still delicious. Use the same quantity by weight.
- fresh spinach, chopped → Frozen spinach (thawed and squeezed completely dry). Use 10 oz (280 g) of frozen spinach. Thaw, then press in a clean kitchen towel to remove all excess moisture.
- canned chickpeas, drained and rinsed → Cooked dried chickpeas (homemade or freshly cooked). Use 1 cup (240 g) cooked chickpeas. The texture and flavor will be slightly richer than canned.
- sumac (optional, but traditional) → Omit or add 1 tsp dried oregano or dried thyme. Sumac provides a distinctive tangy, lemony note that is traditional to Levantine manakish, but the filling is delicious without it.
