Swiss Chard and Lentil Manakish

Name: Swiss Chard and Lentil Manakish
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 3 cups (360 g) bread flour, spooned and leveled; 1 tsp (3 g) instant yeast; 1 tsp (4 g) granulated sugar; 1 tsp (6 g) fine sea salt; 1 cup (235 ml) warm water, 105–110°F (40–43°C); 2 tbsp (30 ml) extra-virgin olive oil; 2 tbsp (16 g) bread flour, for dusting; ½ cup (100 g) dried brown lentils, rinsed and picked over; 1½ cups (360 ml) water, for cooking the lentils; 3 tbsp (45 ml) extra-virgin olive oil; 1 large (about 7 oz) (200 g) yellow onion, finely diced (¼-inch / 6 mm); 2 cloves (6 g) garlic cloves, minced; 10½ oz (1 large bunch) (300 g) Swiss chard, washed and dried; stems finely diced (¼-inch / 6 mm) and leaves cut into thin ribbons, then chopped crosswise; 1 tsp (6 g) kosher salt; 1½ tbsp (10 g) ground sumac; 2 tbsp (30 ml) fresh lemon juice; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) pomegranate molasses (optional); ½ tsp (1 g) Aleppo pepper flakes (optional); 1 tbsp (15 ml) extra-virgin olive oil, for brushing the hot bread

From the MyKitchenBank Kitchen

Soft, chewy Lebanese flatbreads topped with a lemony, sumac-scented mix of tender brown lentils, sautéed onion and Swiss chard. They're fully vegan, hearty enough for dinner and just as good at room temperature.

Prep: 35 min
Cook: 12 min
Wait: 1 hr 15 min
Total: 2 hr 2 min
Makes: 8 manakish (6-inch / 15 cm rounds)

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Ingredients

8 servings

For the dough
3 cups (360 g) bread flour, spooned and leveled
1 tsp (3 g) instant yeast
1 tsp (4 g) granulated sugar
1 tsp (6 g) fine sea salt
1 cup (235 ml) warm water, 105–110°F (40–43°C)
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (16 g) bread flour, for dusting
For the filling
½ cup (100 g) dried brown lentils, rinsed and picked over
1½ cups (360 ml) water, for cooking the lentils
3 tbsp (45 ml) extra-virgin olive oil
1 large (about 7 oz) (200 g) yellow onion, finely diced (¼-inch / 6 mm)
2 cloves (6 g) garlic cloves, minced
10½ oz (1 large bunch) (300 g) Swiss chard, washed and dried; stems finely diced (¼-inch / 6 mm) and leaves cut into thin ribbons, then chopped crosswise
1 tsp (6 g) kosher salt
1½ tbsp (10 g) ground sumac
2 tbsp (30 ml) fresh lemon juice
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) pomegranate molasses (optional)
½ tsp (1 g) Aleppo pepper flakes (optional)
To finish
1 tbsp (15 ml) extra-virgin olive oil, for brushing the hot bread

Equipment (8)

Large mixing bowl
2 heavy rimless or rimmed baking sheets, about 13×18 inches (33×46 cm)
Medium saucepan (2–3 qt / 2–3 L)
Large skillet, 12-inch (30 cm)
Rolling pin
Bench scraper or sharp knife
Parchment paper
Kitchen scale

Steps

Before you start

Make the filling while the dough rises. The 122-minute total assumes you do this, and the 20 minutes of lentil simmering and 12 minutes of sautéing fit inside the 60-minute rise.
Check that your water is warm, not hot: about 105–110°F (40–43°C). Hotter water can kill the yeast.
Wash the chard well, because the leaves and stems hold grit. Dry it thoroughly so the filling doesn't turn watery.
Put two heavy baking sheets in the oven before you preheat. A hot pan gives the bread a crisp, browned base.
The filling must be cool before you spread it on the dough. Warm filling makes the dough soggy and sticky.

1
Mix the dough
- In a large bowl, whisk the bread flour, instant yeast, sugar and dough salt.
- Add the warm water and 2 tbsp (30 ml) olive oil.
- Stir with a wooden spoon for about 1 minute until a shaggy, sticky dough forms with no dry flour left at the bottom of the bowl.
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Ready when: No dry flour remains and the dough looks shaggy and sticky.
Tip: If the water feels hot on your wrist, let it cool before adding it. Hot water can kill the yeast.
2
Knead until smooth
- Turn the dough onto a lightly floured counter, using part of the 2 tbsp (16 g) dusting flour.
- Knead for 7–8 minutes, pushing it away with the heel of your hand and folding it back.
- Add only a pinch of flour at a time if it sticks.
- Shape it into a ball.
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Ready when: The dough is smooth and elastic and springs back slowly when you poke it. It will feel slightly tacky but won't stick to your hands.
Tip: Resist adding too much flour. A slightly soft dough bakes into a more tender manakish.
3
Let dough rise
- Lightly oil a clean bowl with a few drops of oil from the dough oil.
- Put the dough in, turn it once to coat, and cover with a damp towel or plastic wrap.
- Leave it in a warm spot for 60 minutes.
- Make the filling (next three steps) while you wait.
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Ready when: The dough has doubled and a finger pressed in 1 inch (2.5 cm) leaves a dent that fills back in slowly.
Tip: In a cool kitchen, set the bowl in the oven with only the light on.
4
Simmer the lentils
- Put the rinsed lentils and 1½ cups (360 ml) water in a medium saucepan.
- Bring to a boil over high heat, then reduce to medium-low and simmer, partly covered, for 18–20 minutes.
- Drain well in a fine sieve and spread the lentils on a plate to steam off moisture.
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Ready when: The lentils are tender when bitten but still hold their shape, with no chalky center. There should be about 1 cup (250 g) cooked.
Tip: Don't salt the cooking water. Salt can keep the lentils from softening evenly. Season them later.
5
Sauté onion and chard
- Heat 3 tbsp (45 ml) olive oil in a 12-inch (30 cm) skillet over medium heat.
- Add the onion and cook, stirring often, for 6 minutes until soft and golden at the edges.
- Add the garlic and chard stems and cook 2 minutes.
- Add the chard leaves in handfuls, stirring until each batch wilts.
- Cook 3–4 minutes more, until all the liquid in the pan has evaporated.
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Ready when: The onion is translucent and golden, the stems are tender, the leaves are dark and wilted, and the pan bottom looks dry, not wet.
Tip: If the pan is still wet, turn the heat up for a minute. Wet filling makes a soggy crust.
6
Season and cool filling
- Tip the chard mixture into a bowl.
- Add the drained lentils, filling salt, sumac, lemon juice and black pepper.
- Add the pomegranate molasses and Aleppo pepper if using.
- Stir, then taste and add a pinch more salt if it needs it.
- Spread the filling in a wide dish and let it cool to room temperature, about 20 minutes.
- It should be tangy, savory and slightly crumbly.
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Ready when: The filling is cool to the touch, holds together when pressed with a spoon and tastes clearly lemony.
Tip: Sumac is mild and tangy, so don't skimp. The filling should taste a little brighter than you want the finished bread to be.
7
Preheat and divideOven 475°F / 245°C
- Place two oven racks in the upper-middle and lower-middle positions, with a baking sheet on each.
- Preheat the oven to 475°F (245°C) for at least 20 minutes.
- Punch down the risen dough, turn it onto the counter, and cut into 8 equal pieces of about 80 g each.
- Roll each into a smooth ball, cover with a towel, and let rest for 10 minutes.
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Ready when: The balls are smooth and puffy and feel relaxed when pressed.
Tip: Use a kitchen scale to weigh each piece so the manakish bake evenly.
8
Roll and top
- Cut 2 sheets of parchment to fit your baking sheets.
- On a lightly floured counter, roll each ball into a 6-inch (15 cm) round about ¼ inch (6 mm) thick.
- Place 4 rounds on each parchment sheet, spaced 1 inch (2.5 cm) apart.
- Spoon about 3 tbsp (55–60 g) of cooled filling on each, spreading to within ½ inch (1 cm) of the edge.
- Press gently with your fingertips so it sticks.
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Ready when: Each round is evenly topped with a clear ½-inch (1 cm) border of bare dough.
Tip: Keep the border bare. Topping that touches the edge will slide off and burn on the hot pan.
9
Bake the manakishOven 475°F / 245°C
- Slide each parchment sheet with its 4 manakish onto a hot baking sheet.
- Bake at 475°F (245°C) for 10–12 minutes, swapping the sheets between racks after 6 minutes.
- Bake until the crust is puffed and golden, the bottoms are browned and the edges of the filling look lightly crisped.
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Ready when: The edges are deep golden brown, the underside is browned and firm when lifted, and the filling is dry and slightly crisp at the tips.
Tip: Ovens vary. Check at 9 minutes, since thin dough can go from golden to dark quickly.
10
Brush and rest
- Transfer the hot manakish to a wire rack.
- Right away, brush the edges and the top lightly with the 1 tbsp (15 ml) finishing oil.
- Let them rest 5 minutes before serving so the bread sets and the filling firms up.
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Ready when: The crust is shiny, soft and flexible, and the bread can be held without the filling falling off.
Tip: Serve warm with cucumbers, mint, tomatoes and a drizzle of extra lemon juice.

Good to know

Tips

Make sure the filling is dry and cool. Moisture is the main reason manakish turn out soggy.
A preheated baking sheet or baking steel gives a crisper base. Sliding on parchment keeps the dough from sticking.
For a closed version, fold the edges up over the filling into a square or triangle and pinch the seams. Bake the same way, adding 1–2 minutes.
Roll the dough to an even thickness. Thin spots burn and thick spots stay doughy.

Make ahead

Make the filling up to 3 days ahead and keep it covered in the fridge, then bring it to room temperature before using. You can also refrigerate the dough after kneading, in a lightly oiled covered bowl, for 8–24 hours. Let it come to room temperature for 45 minutes before dividing.

Storage & reheating

Room temperature: up to 4 hours, covered. Fridge: up to 4 days in an airtight container with parchment between layers. Freezer: up to 2 months, wrapped individually. Reheat from fridge or frozen in a 375°F (190°C) oven for 6–8 minutes (10–12 from frozen) until hot and crisp at the edges.

Substitutions

bread flour → all-purpose flour. Use the same weight. The crust will be slightly softer and less chewy.
Swiss chard → spinach or kale. Use 300 g of spinach, which wilts faster, or kale, which needs 2–3 more minutes of cooking. Kale stems should be discarded.
dried brown lentils → green or black beluga lentils. Cooking time is about the same. Red lentils will turn mushy, so they aren't suitable.
ground sumac → zest of 1 lemon plus 1 extra tbsp lemon juice. This gives a similar tang but not the same fruity depth. Add the zest with the lemon juice.