If you are looking for the best flatbread on the globe and willing to make it from scratch Ma’nouche is the answer. (Manakish the plural form of manouche), are flatbread top breakfast food in Lebanon, you can buy them early in the day at bakeries in all the main cities. Yeasted round dough enlivened with different toppings starting from the bright, herbaceous spice blend known as za’atar to cheese, kishik or vegetables. Unlike other flatbreads that are just served as a side, manakish are the star of the Lebanese breakfast, call them a national Lebanese fascination, pair them with a cup of sweet tea and I tell you they’re a match made in breakfast heaven.
Link to the printable recipe on the blog: https://hadiaslebanesecuisine.com/blog/?p=13282
Link to the red pepper paste: https://hadiaslebanesecuisine.com/blog/?p=7140
For thr dough:
1 kg/ 2 lb 4 oz all-purpose flour
1 1/2 tablespoons instant dry yeast
3 tablespoons full fat powdered milk please read the note below about the dairy in the dough for substitutes
2 tablespoons Whole milk yogurt
1/3 cup olive oil
3 tablespoons sugar
1 ½ cup water or as needed to form a dough
1 ½ teaspoon salt
Toppings
Zaatar topping:
½ cup zaatar
1/3 cup olive oil or a mix of olive oil and sunflower oil to prevent the manakish from burning.
Cheese topping
250 grams/ 9 oz Akkawi cheese
Kishik Topping:
½ cup kishik
1 small onion finely chopped1/2 teaspoon tomato paste
1/3 cup olive oil, or more to form a paste
A dash of chili flakes optional
3 tablespoons pine nuts optional
Red Pepper Paste Topping
1/2 cup red pepper paste
1 small onion finely chopped
¼ cup olive oil, or more to form a paste
2 tablespoons white sesame seeds
Crushed Habaneros optional
Salt to taste
Sunflower oil to grease the baking sheets
Note: If powdered whole milk is hard to find, use whole milk (3.25-3.5% fat). instead of adding water to the dough