“Enjoy a tasty and easy Middle Eastern pizza with an aromatic topping!”
Original Recipe Author
Manakeesh is a traditional Levantine and Mediterranean flatbread dish that can be prepared with different toppings. But if you’re looking for a straightforward and basic mini manakeesh recipe, this one will be perfect.
Once you’ve mastered the dough, the zaatar mix will be the perfect aromatic topping to add to your manakeesh. You can enjoy them with the nuttiness and earthiness of the zaatar or experiment with other toppings.
Try this tasty mini manakeesh recipe with sundried tomatoes, olives, sauteed mushrooms or smoked turkey, you can also go for your ordinary pizza toppings. This Levantine mini pizza is the perfect party dish or a game night snack that everyone will adore.
Freeze them after baking, and they’ll stay amazing for up to three months. Preheat them in the oven or microwave before serving, and they’ll impress everyone.
Mini Manakeesh Recipe
- 1 lbs. flour (500 g)
- 1½ tsp. dry yeast
- 1 tbsp. sugar
- 1 egg
- 3 tbsp. oil
- 1½ cups lukewarm water
- 1 tsp. salt
- 2 tbsp. of ground zaatar mixed with sesame seeds. (Check the tips sections for how to make it)
- ⅓ cup olive oil
- Mix the yeast with the sugar and a little bit of water. Keep this mixture in a dark and warm place to activate the yeast.
- Put all the flour into a bowl and then add the yeast mixture.
- Add the egg and mix it with the flour, then pour in about one cup of water. Knead the dough for a few minutes.
- Add the salt to the dough and knead again for a couple of minutes. You can skip these steps by adding the ingredients into a mixer and slowly mixing them until the dough is no longer stuck to the edges of the container.
- Check the consistency of the dough and add more water if the dough feels too dry. But don’t add too much water, or the manakeesh dough will become too runny.
- Remove the dough ball and lightly oil it until it’s smooth.
- Put the dough ball into a separate bowl and cover it with a kitchen towel.
- Allow the dough to rest and rise, and check it. Knead the dough again to reduce its volume, then cover it and let it rest until it rises again.
- Wait until the dough has risen to triple its size. Now, it’s ready.
- Flour a worktop or tray and transfer your dough to it. Then, divide it into 15 dough balls.
- Cover those dough balls loosely, and ensure the plastic wrap doesn’t touch them.
- Let these balls rest for about 15 minutes.
- Flour the bottom of a glass and put a single dough ball on the floured surface.
- Use the bottom of the glass to flatten the dough ball, creating an indentation in the center. This is where your topping will go.
- Preheat the convection oven to 375°F or 190°C.
- Take a spoonful of your zaatar topping and spread it with the back of the spoon in a spreading motion. You can use the zaatar mix as the base and top it with chopped sauteed mushrooms, sundried tomatoes or smoked turkey. For a little kick, you can also top the zaatar mini manakeesh with some shredded mozzarella cheese.
- Line up your baking tray with parchment paper and place the flattened dough on it.
- Repeat this process with all the dough balls.
- Make sure that your manakeesh don’t touch each other.
- Bake them in the oven until the dough is golden, and the manakeesh feel crispy. If you’re using other toppings, it’s better if you pre-cook them.
- Serve the manakeesh with some labneh or garlic mayonnaise, and enjoy dipping them into the sauce.
- Freshly ground zaatar is something else because its incredible aroma will make your manakeesh taste divine. If you can’t find a zaatar mix, prepare it at home by mixing equal amounts of the following ingredients:
- sesame seeds
- sumac with sea salt and chili flakes.
- Some salt for seasoning
- About ⅓ cup of olive oil or enough to make the (2 tbsp.) zaatar and sesame seed mixture turn into a medium-thick paste, so you can easily spread it on your dough.
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