Tomato Paste and Cheese Manakish
A Lebanese baked flatbread with a seasoned tomato paste and white cheese topping. The soft, pillowy dough is topped with a tart-savory mixture of tomato paste, crumbled white cheese, and oregano, then baked until golden and bubbling. Serve warm with fresh herbs and a drizzle of olive oil.
- Prep
- 20 min
- Cook
- 20 min
- Wait
- 1 hr 15 min
- Total
- 1 hr 55 min
- Makes
- 4 manakish (8–10 inches each)
Steps
Before you start
- Preheat oven to 450°F (230°C) 20 minutes before baking
- Have all dough and topping ingredients measured and ready
- Use room-temperature water for the dough to ensure proper hydration
Mix dough base
- In a large bowl, whisk together 3 cups (375 g) bread flour, 2.25 tsp (7 g) instant yeast, and 1.5 tsp (9 g) fine sea salt.
- Pour in 1.25 cups (300 ml) warm water and 2 tbsp (30 ml) olive oil.
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Tip: Add water gradually if the dough feels dry; it should be slightly sticky.
Knead dough
- Using a wooden spoon or dough hook, mix and knead in the bowl for 8–10 minutes until the dough comes together, becomes smooth, and slightly elastic.
- It should be soft and slightly tacky but not stick heavily to your fingers.
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Ready when: Dough is smooth, elastic, and pulls away cleanly from the bowl sides
Tip: If using a stand mixer, use the dough hook on medium-low speed.
First rise
- Oil the bowl lightly, place the dough inside, cover with a clean kitchen towel, and let rise at room temperature for 45–60 minutes until the dough has increased in volume by about 50% to 75%.
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Ready when: Dough has increased noticeably in size and springs back slowly when poked
Tip: If your kitchen is cool, place the bowl in a warm spot or inside a turned-off oven with the light on.
Prepare topping
- In a small bowl, combine 0.33 cup (80 g) tomato paste, 6 oz (170 g) crumbled white cheese, 1 tbsp (3 g) dried oregano, 1.5 tbsp (22 ml) olive oil, and a generous pinch of black pepper.
- Stir until well mixed; the mixture should be chunky and spreadable, not smooth.
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Tip: If the mixture is very thick, add a touch more olive oil to loosen it slightly.
Shape dough rounds
- Turn the risen dough onto a lightly floured work surface.
- Gently press out any large bubbles, then divide into 4 equal pieces.
- Shape each into a ball, then using your fingers or a rolling pin, gently stretch each into a rough round about 8–10 inches (20–25 cm) in diameter and about ¼ inch (6 mm) thick.
- Place each on a parchment-lined baking sheet.
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Ready when: Dough rounds are even in thickness, roughly 8–10 inches across
Tip: Let dough rest for 2–3 minutes between shaping if it springs back too much.
Top and rest
- Divide the tomato-cheese topping among the four dough rounds, spreading it evenly over each with the back of a spoon or a small offset spatula, leaving a ¼-inch (6 mm) border around the edges.
- Cover loosely with a kitchen towel and let rest for 10–15 minutes to allow the dough to relax and the flavors to meld.
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Ready when: Dough has puffed slightly and topping is set
Tip: Do not over-fill or spread topping all the way to the edge—it may leak during baking.
Bake manakishOven 450°F / 230°C
- Place baking sheets into a preheated 450°F (230°C) oven and bake for 18–22 minutes until the dough is golden brown on the edges and bottom, and the cheese is bubbling and lightly browned at the edges.
- The topping should look slightly caramelized.
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Ready when: Crust is deep golden, cheese is bubbly, edges are lightly charred
Tip: If the edges of the dough brown too quickly, tent loosely with foil for the last 5 minutes.
Cool and serve
- Remove from the oven and let cool for 2–3 minutes on the baking sheet.
- Transfer to a cutting board or serving platter.
- Serve warm, optionally drizzling with a touch more olive oil and garnishing with fresh herbs if desired.
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Tip: Manakish is best enjoyed warm, within 1–2 hours of baking.
Good to know
Tips
- For the most authentic result, use lebne or akkawi cheese; if unavailable, tangy feta works well.
- Don't skip the second rise after topping—it ensures a light, pillowy dough underneath the toppings.
- For extra flavor, mix 1–2 tsp (5–10 ml) pomegranate molasses into the topping for a subtle tart-sweet note.
- Serve manakish warm with fresh mint, parsley, or sliced tomatoes on the side, and a squeeze of fresh lemon.
Make ahead
Dough can be prepared through the first rise, covered, and refrigerated for up to 12 hours. Shape and top just before baking (no need to bring to room temperature first).
Storage & reheating
Store cooled manakish at room temperature, wrapped in foil or in a sealed container, for up to 2 days. Reheat on a baking sheet at 350°F (175°C) for 8–10 minutes. Freeze wrapped individually for up to 1 month; thaw at room temperature and reheat as above.
Substitutions
- white cheese (akkawi or feta), crumbled → crumbled feta or ricotta salata. Either gives a sharp, salty flavor similar to traditional akkawi. Ricotta salata will be slightly drier.
- tomato paste → equal amount of harissa paste mixed with 1 tbsp water. Use if you prefer a spiced, slightly spicier version. Reduce salt by ¼ tsp.
- bread flour → all-purpose flour (use 2.75 cups / 330 g). All-purpose flour will produce a slightly softer, less chewy crust.
- dried oregano → 1.5 tsp (2.5 g) fresh oregano or thyme, finely chopped. Fresh herbs are milder, so use a slightly higher amount. Add after baking for best flavor.
