Manakish three ways

Man'oushe (singular to the plural manakish) is a popular Levantine flatbread topped with anything from za'atar to ground meat, or Hoda's Australianised version with Vegemite and cheese. They are typically enjoyed for breakfast or lunch.

Credit: May Rizk

• makes

  1-4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 1 cup self-raising flour
• ½ cup plain or Greek yoghurt
• pinch of salt

Tomato and onion

• 1-2 tbsp kishk powder, to taste (see Note)
• 1 tomato, diced
• 1-2 spring onions or ½ a white or brown onion, diced
• chilli powder, to taste
• olive oil

Vegemite and cheese

• 1 tbsp butter, melted
• Vegemite, to taste
• ½ cup grated four-cheese mix (Hoda uses a combination of colby, parmesan, mozzarella and haloumi)

Olive oil and za'atar

• 2 tbsp za'atar
• olive oil
• sliced cucumber, red capsicum, tomato, spring onion, mint leaves and micro herbs, to serve (optional)

Instructions

Preheat oven to 180°C.

1. To make the dough, add a pinch of salt to the flour and slowly add the yoghurt and knead the dough until it's smooth and elastic (about 10 minutes). If you are using Greek yoghurt you may need to add a little water to achieve a soft dough.

2. Portion dough into the desired amount of servings (you could make a four small flatbreads or two large ones) and roll into a rough ball.

3. Add a little bit of olive oil to a baking tray, then flatten and tease out each ball of dough on the tray to create a flat circle. Add desired toppings.

For the tomato and onion, mix diced tomato, onion and desired seasonings in a small bowl with a splash of water and enough olive oil to create a paste, then and spread evenly onto your flatbread.

For the vegemite and cheese, mix butter and desired amount of vegemite together, then spread onto dough and top with cheese.

For the olive oil and za'atar, mix za'atar with enough olive oil to make a paste and spread onto your flatbread.

4. Bake for 10-15 mins or until golden and cooked through.

Optionally, serve olive oil and za'atar flatbreads rolled up with sliced cucumber, red capsicum, tomato, spring onion, mint leaves and micro herbs.

Note

•Kishk powder is a dried fermented milk/yoghurt powder. You can find it at select Middle Eastern grocers.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.