dough
- 1 tsp dried active yeast
- 1 tsp sugar
- 150ml lukewarm water
- 150ml lukewarm whole milk
- 500g strong white bread flour
- 1 tsp fine sea salt
- 2 tbsp olive oil, plus extra for kneading and resting
Mana’eesh Banadoura
Jad Youssef
12th June 2026
Mana’eesh Banadoura
150 min
Jad Youssef’s Mana’eesh Banadoura is a traditional Lebanese tomato flatbread recipe topped with onion, sumac, olive oil and warming spices.
Baked until golden with a bubbling, fragrant topping, this Lebanese breakfast flatbread is ideal for home cooks looking for an authentic Middle Eastern bread recipe full of fresh tomato flavour and regional character.
Recipes serves 4-5.
Taken from Lebnani by Jad Youssef, a book published by Meze.
Ingredients
banadoura topping
- 500g vine-ripened red tomatoes, peeled and grated or finely chopped
- 1 medium red onion, very finely chopped
- 1 tbsp tomato paste, optional
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp fine sea salt, or to taste
- 1 tsp Aleppo pepper or chilli flakes, to taste
- 1 tsp smoked paprika
- 1 tsp dried mint
- 1 tsp sumac
- 1 tsp pomegranate molasses
serve
- fresh mint leaves, optional
- olives, optional
- cucumber slices, optional
- halloumi, optional
- fried egg, optional
Method
dough
In a small bowl, mix together the yeast, sugar, water and milk.
Leave for 10 minutes, until frothy and active.
In a large mixing bowl or stand mixer, combine the flour and salt.
Gradually pour in the yeast mixture and olive oil.
Knead by hand or with a dough hook for 8 to 10 minutes, until soft, smooth and elastic.
Cover the bowl with a clean cloth.
Leave to rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
topping
Combine all the topping ingredients in a bowl.
The mixture should be loose but not watery.
As it sits, the grated tomatoes will soften the onion.
Taste and adjust the salt or heat if needed.
assembly and bake
Preheat the oven to 220°C, or 200°C fan, with a heavy tray or pizza stone inside.
Divide and shape the dough into 5 medium rounds.
Spread 2 to 3 tablespoons of the tomato mixture evenly over each round, taking it close to the edges.
Transfer the mana’eesh to the hot oven using baking parchment or a pizza peel.
Bake for 10 to 12 minutes, until the edges are golden and the topping is bubbling and lightly caramelised around the edges.
serve
Serve hot or warm, folded or open.
Finish with fresh mint leaves if liked.
Serve with olives and cucumber slices if desired.
Some people also wrap it around halloumi or a fried egg.
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