Manakeesh Dough recipe عجينة مناقيش

Crispy crust and tender inside. Works beautifully for pizza as well!

By Sarah · Kitchen original

Prep: 1 hour 20 min
Cook: 30 min
Makes: 25 mini manakeesh
Difficulty: Easy

Ingredients

4 cups flour
2 cups water, room temperature
0.5 teaspoon salt
2 tablespoons sugar
2 teaspoons yeast

Method

Mix all ingredients together and knead (either by hand or using a mixer with the dough attachment ) until it comes together. The dough should be STICKY, so if it is not sticking to the sides, add water little by little.
Put parchment paper on a sheet baking pan and flour. Portion out the dough into small balls (will make about 20-25), roll in the flour and make rows in the tray.
Let the dough rest for about an hour. Once the dough has doubled in size, begin preheating the oven with a baking stone inside to the *highest* temperature on your oven.
Begin to gently stretch out the dough for your first batch. Let rest until the oven is ready. Place desired toppings on the flat dough and transfer onto the stone with a spatula.
Prepare the next batch while they are cooking. Remove the first batch once it has achieved the desired done-ness and color.
Place the next batch in the oven and prepare the next set. Repeat until all dough is finished.

Sarah’s notes

Doubling the recipe is fine (you can use just 3 teaspoons of yeast in total). The most important thing is to make sure that the dough has a very sticky consistency.