Kishik Manoushe (Lebanese Manakish)

Method13 steps · about 2 hr 20 min

1. 1

   Step 1: Stir the 1 tablespoon active dry yeast and ½ teaspoon sugar into the 1 cup lukewarm water until dissolved. Leave for about 10 minutes to become active and bubbly.

   Check active yeast · 10 minUses 1 cup lukewarm water · 1 tablespoon active dry yeast · ½ teaspoon sugar

2. 2

   Step 2: Mix the 3¼ cups flour, 1 teaspoon dough salt and 4 tablespoons dough olive oil in a large bowl. Add the complete yeast-water mixture from step 1 and bring together into a ball. Turn onto a lightly floured surface and knead for around 5–10 minutes, until the dough springs back when poked.

   Uses 3¼ cups all-purpose flour · 1 teaspoon salt for dough · 4 tablespoons olive oil for dough · Complete activated yeast-water mixture · Additional all-purpose flour for kneading and rolling

3. 3

   Step 3: Put the kneaded dough from step 2 in a large bowl and cover with cling film. Leave to rise for about 2 hours, continuing until doubled. If the room is cold, briefly warm an oven at its lowest setting, turn it completely off, then use the warm switched-off oven as the proving space.

   Check doubled dough · 120 minUses Complete kneaded dough; unused dusting flour excluded

4. 4

   Step 4: While the dough rises, mix the 4 tablespoons kishik powder with the finely chopped tomatoes (2), ¼ small onion, ¼ teaspoon topping salt and ¼ cup topping olive oil in a separate bowl.

   Uses 4 tablespoons ready kishik powder · 2 tomatoes, very finely chopped · ¼ small onion, very finely chopped · ¼ teaspoon salt for topping · ¼ cup olive oil for topping

5. 5

   Step 5: Press the tomatoes in the topping bowl from step 4 with the back of a spoon so their juices mix into the kishik.

   Uses Complete mixed kishik topping

6. 6

   Step 6: Loosen the topping from step 5 with water a little at a time, using approximately 2 tablespoons as a guide. Stop at a dropping consistency that spreads easily without making the dough soggy.

   Uses Complete tomato-kishik topping · Water as needed from the approximately 2-tablespoon guide

7. 7

   Step 7: If desired, stir a tiny pinch of chilli flakes into the topping from step 6. Taste and add only a little extra salt if needed.

   Uses Complete loosened kishik topping · Optional tiny pinch red chilli flakes · Optional additional salt to taste

8. 8

   Step 8: When the dough from step 3 has doubled and the topping is ready, preheat the oven on its highest baking setting. Prepare a baking tray; use the baking function rather than an overhead grill.

9. 9

   Step 9: Divide the risen dough from step 3 into eight portions. Keeping the others covered, roll the first portion on the floured work surface to about 0.5 cm thick and place it on the baking tray.

   Uses Complete doubled dough for eight portions · Additional flour as needed for rolling

10. 10

    Step 10: Spread 2–3 tablespoons of the prepared topping from step 7 onto the first rolled bread from step 9. Use only the topping needed for this bread, leaving the remaining topping and dough ready for the others.

    Uses First rolled dough portion; remaining seven portions and unused flour excluded · 2–3 tablespoons prepared topping for this manoushe

11. 11

    Step 11: Use three fingers to dimple the topped bread from step 10 so the topping settles into the dough.

    Uses Complete first topped manoushe

12. 12

    Step 12: Bake the first manoushe from step 11 for around 7–10 minutes, checking from 7 minutes until the bread is golden and cooked through. Remove it from the oven.

    Check golden manoushe · 7 minUses Complete first dimpled manoushe

13. 13

    Step 13: Keep the first baked manoushe from step 12 ready. Roll, top, dimple and bake the remaining seven portions from step 9 in tray batches that fit your oven, using steps 10–12 and the same first seven-minute check for each batch. Use only the topping needed; refrigerate any unused topping promptly. Serve the finished breads.

    Uses Complete first baked manoushe · Remaining seven dough portions on the floured work surface · Remaining topping after the first bread; used first portion excluded