Flaky Lebanese Thyme Manakish with Sumac Onions
This aromatic Lebanese thyme bread, or Manakish, topped with a tangy sumac onion mixture, offers a delightful burst of Middle Eastern flavors in every bite.
Preparation
Get these tasks done before you start cooking.
Marinating the Onions
- 1
Combine Ingredients
Combine the sliced onions, sumac, lemon juice, and salt in a bowl.
- 2
Toss to Coat
Stir well to coat the onions thoroughly.
- 3
Rest
Set aside for at least 30 minutes.
Preparing the Dough
- 1
Activate Yeast
In a small bowl, dissolve sugar in warm water, then sprinkle yeast on top.
Tip: Do not use boiling water for the yeast as it will kill it.
- 2
Wait for Froth
Allow the yeast to activate until it becomes frothy (about 5-7 minutes).
- 3
Mix Dough
In a large bowl, mix together flour and salt, make a well in the center, and add the activated yeast mixture and olive oil.
Tip: Knead the dough until smooth and elastic, about 10 minutes, to develop the gluten.
How to Make Flaky Lebanese Thyme Manakish with Sumac Onions
Total time: 2 h · Yields 4 servings
- 1
Dough Proofing
Cover and let the dough rise in a warm place until doubled in size, about 1 hour.
- 2
Rolling the Dough
Punch down the dough, divide into 8 pieces, and roll each into a 5-inch round.
- 3
Assembly & Baking
Spread a spoonful of thyme mixture over each dough round, press the sumac onions on top, and bake in a preheated oven at 450°F for 10 minutes.
Chef's Tips
Further reading
Frequently asked questions
How can I store leftovers?
Store the leftover Manakish in an airtight container in the fridge for up to 3 days.
Can I make this ahead?
Yes, you can prepare the dough and the onion mixture a day ahead; store them in the fridge until ready to use.
What can I substitute for sumac if I can't find it?
Substitute with a mixture of lemon zest and a hint of vinegar for a similar tart flavor.
Can I use whole wheat flour for this recipe?
Yes, but be sure to adjust the water content as whole wheat flour absorbs more liquid.
How do I reheat the Manakish?
Reheat in a preheated oven at 350°F for about 5 minutes to regain some crispness.
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