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lebanese pizza dough recipe

Lebanese Pizza Dough Recipe (Easy Manakish Dough)

Soft and authentic Lebanese pizza dough for manakish, za’atar, and flatbread. Easy step-by-step yeast dough that bakes light, warm, and perfect every time.
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Prep Time 10 minutes
Cook Time 15 minutes
1 hour
Total Time 1 hour 25 minutes
Servings: 8
Course: Bread, Dough, Flatbread, Main
Cuisine: Arabic, Lebanese, Middle Eastern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour for soft flatbread dough
  • 1 cup warm water
  • 1 tablespoon dry yeast helps dough rise
  • 1 tablespoon sugar feeds the yeast
  • 1 tablespoon salt adds flavor
  • 3 tablespoons olive oil keeps dough soft and rich

Equipment

  • Mixing bowl for yeast and dough
  • Measuring cups and spoons for ingredients
  • Wooden spoon or dough scraper for mixing
  • Clean kitchen towel to cover dough while resting
  • Rolling pin to roll flatbread rounds
  • Baking tray for oven baking
  • Parchment paper prevents sticking

Method
 

Wake the yeast
  1. Pour warm water into a bowl. Add yeast and sugar, stir once, and rest 5 minutes until foamy.
Mix the dough
  1. Add flour, salt, and olive oil. Mix with a spoon until a soft dough forms.
Knead until smooth
  1. Knead for about 8 minutes until the dough feels soft, smooth, and warm.
First rise
  1. Place dough in a lightly oiled bowl, cover, and let rest in a warm place for 1 hour until doubled.
Divide and shape
  1. Punch down the dough and divide into 8 equal balls. Rest covered for 10 minutes.
Roll the dough
  1. Roll each ball into a round about ¼ inch thick for soft manakish or thinner for crisp crust.
Add toppings
  1. Top with za’atar and olive oil, cheese, or your favorite topping.
Bake
    Rest and serve
    1. Cool for 1 minute, then slice and serve warm.

    Notes

    This Lebanese pizza dough is perfect for manakish, za’atar flatbread, cheese pies, and shawarma pizza. Dough can be frozen after first rise for up to 2 months. Thaw overnight in the fridge and rest 1 hour before baking. Best baked in a very hot oven for full puff and soft texture.