Manakish (Palestinian Pizza)
Manakish (Palestinian Pizza)
Ingredients
For the Dough
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon yeast
- 3 cups flour
- 1 teaspoon salt
- 1/4 cup olive oil
For the Topping
- 1 tomato, chopped into small pieces
- 1 onion, chopped into small pieces
- 1 green pepper, chopped into small pieces
- 1 red pepper, chopped into small pieces
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sumac
- 1 tablespoon pomegranate molasses
Instructions
- 1
In a large mixing bowl, combine 1 cup of water, 1 tablespoon of sugar, and 1 tablespoon of yeast. Stir gently and let it sit for 5 minutes to activate the yeast.
⏱️ 5 min
- 2
Add 3 cups of flour, 1 teaspoon of salt, and 1/4 cup of olive oil to the bowl with the yeast mixture.
⏱️ 2 min
- 3
Mix all the ingredients together, either by hand or with a stand mixer fitted with a dough hook, until a shaggy dough forms.
⏱️ 3 min
- 4
Transfer the dough to a lightly floured surface and knead thoroughly for 8-10 minutes until it is smooth and elastic. Alternatively, continue kneading in the stand mixer for 5-7 minutes.
⏱️ 10 min
- 5
Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 6
While the dough is resting, prepare the topping: finely chop 1 tomato, 1 onion, 1 green pepper, and 1 red pepper into small, uniform pieces.
⏱️ 10 min
- 7
In a separate medium-sized bowl, combine the chopped vegetables with 1/4 cup of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of sumac, and 1 tablespoon of pomegranate molasses.
⏱️ 3 min
- 8
Mix the topping ingredients well until thoroughly combined and the vegetables are evenly coated.
⏱️ 2 min
- 9
Preheat your oven to 180°C (350°F). Lightly flour a baking sheet or line it with parchment paper.
⏱️ 5 min•🌡️ 180
- 10
After the dough has rested and risen, punch it down gently to release the air. Divide the dough into 4 equal portions. On a lightly floured surface, flatten each portion into a round, thin shape, about 8-10 inches in diameter.
⏱️ 5 min
- 11
Carefully transfer each flattened dough round to the prepared baking sheet. Spread the prepared topping evenly over each flattened dough round, leaving a small border around the edges.
⏱️ 5 min
- 12
Bake the Manakish in the preheated oven for 15-20 minutes, or until the crust is golden brown and the topping is cooked and slightly caramelized.
⏱️ 20 min•🌡️ 180 - 13
Once baked, remove from the oven. Let cool for a few minutes, then slice into wedges or squares and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Manakish (Palestinian Pizza)
For the Dough
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon yeast
- 3 cups flour
- 1 teaspoon salt
- 1/4 cup olive oil
For the Topping
- 1 tomato, chopped into small pieces
- 1 onion, chopped into small pieces
- 1 green pepper, chopped into small pieces
- 1 red pepper, chopped into small pieces
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sumac
- 1 tablespoon pomegranate molasses
Instructions
- 1
In a large mixing bowl, combine 1 cup of water, 1 tablespoon of sugar, and 1 tablespoon of yeast. Stir gently and let it sit for 5 minutes to activate the yeast.
⏱️ 5 min - 2
Add 3 cups of flour, 1 teaspoon of salt, and 1/4 cup of olive oil to the bowl with the yeast mixture.
⏱️ 2 min - 3
Mix all the ingredients together, either by hand or with a stand mixer fitted with a dough hook, until a shaggy dough forms.
⏱️ 3 min - 4
Transfer the dough to a lightly floured surface and knead thoroughly for 8-10 minutes until it is smooth and elastic. Alternatively, continue kneading in the stand mixer for 5-7 minutes.
⏱️ 10 min - 5
Place the kneaded dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 6
While the dough is resting, prepare the topping: finely chop 1 tomato, 1 onion, 1 green pepper, and 1 red pepper into small, uniform pieces.
⏱️ 10 min - 7
In a separate medium-sized bowl, combine the chopped vegetables with 1/4 cup of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of sumac, and 1 tablespoon of pomegranate molasses.
⏱️ 3 min - 8
Mix the topping ingredients well until thoroughly combined and the vegetables are evenly coated.
⏱️ 2 min - 9
Preheat your oven to 180°C (350°F). Lightly flour a baking sheet or line it with parchment paper.
⏱️ 5 min•🌡️ 180 - 10
After the dough has rested and risen, punch it down gently to release the air. Divide the dough into 4 equal portions. On a lightly floured surface, flatten each portion into a round, thin shape, about 8-10 inches in diameter.
⏱️ 5 min - 11
Carefully transfer each flattened dough round to the prepared baking sheet. Spread the prepared topping evenly over each flattened dough round, leaving a small border around the edges.
⏱️ 5 min - 12
Bake the Manakish in the preheated oven for 15-20 minutes, or until the crust is golden brown and the topping is cooked and slightly caramelized.
⏱️ 20 min•🌡️ 180 - 13
Once baked, remove from the oven. Let cool for a few minutes, then slice into wedges or squares and serve immediately.
⏱️ 5 min