Lebanese pizza, often called manakish or man’oushe, is a Lebanese flatbread topped here with za’atar and olive oil. It bakes quickly into a tender, lightly chewy base with a fragrant, tangy topping, and it is served warm for breakfast, a snack, or part of a mezze spread. Toppings and dough styles vary by region and household, so this version focuses on the popular za’atar-topped style.
Ingredients
- 3 cups (375 g) all-purpose flour, plus a little extra for handling if needed
- 1 cup (240 ml) warm water, about 105–110°F (41–43°C)
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 teaspoons (7 g) instant yeast
- 1 teaspoon (4 g) granulated sugar
- 1 teaspoon (6 g) fine salt
- ⅓ cup (about 45 g) za’atar seasoning
- ⅓ cup (80 ml) extra-virgin olive oil, for the topping
- 2 tablespoons (about 20 g) fine semolina, for dusting the work surface and baking sheet
Za’atar is a savory Middle Eastern seasoning usually made with dried thyme or other herbs, sumac, sesame seeds, and salt; blends differ, so taste yours before adding any extra salt. Lebanese za’atar can be hard to find outside Middle Eastern groceries. A good-quality Syrian or Palestinian-style blend works well; if you cannot find za’atar, mix 2 tablespoons dried thyme, 1 tablespoon sumac, 1 tablespoon toasted sesame seeds, and a small pinch of salt. That quick substitute is herb-forward and less complex than many regional blends, but it gives the topping a similar tangy, nutty character.
Instructions
- Mix the dough. In a large bowl, stir together the warm water, instant yeast, and sugar. Add the flour, 2 tablespoons olive oil, and salt. Mix until the flour is moistened and a rough dough forms. If the dough looks dry and will not come together, add water 1 teaspoon at a time; if it is very sticky, dust your hands lightly with flour rather than adding a large amount.
- Knead and rise. Turn the dough onto a lightly floured counter and knead for about 8 minutes, until smooth and elastic. It should feel soft and slightly tacky, not wet. Shape it into a ball, put it in a lightly oiled bowl, and cover. Leave it at room temperature for 75 minutes, or until noticeably puffy and close to doubled in size. A cool room may require a little longer; judge the dough’s appearance as well as the clock.
- Make the za’atar oil. While the dough rises, stir the za’atar and ⅓ cup olive oil together in a small bowl until evenly moistened. The mixture should be spreadable, not so loose that oil runs off the dough. If it seems dry, stir in olive oil 1 teaspoon at a time. Set it aside at room temperature.
- Heat the oven. During the final 25 minutes of the dough’s rise, set a rack in the upper-middle of the oven and preheat the oven to 500°F (260°C). Place a sturdy rimmed baking sheet upside down on the rack to heat. Heating the sheet helps the bottoms brown quickly; handle it carefully when it is hot.
- Shape the rounds. Dust the counter lightly with semolina. Gently press the risen dough to release large air pockets, then divide it into 6 equal pieces. Roll each piece into a round about 7 inches (18 cm) wide and roughly ¼ inch (6 mm) thick. Keep the edges a little thicker if you like a soft rim. Transfer the rounds to a semolina-dusted, heat-safe board or peel, working in batches if needed.
- Add the topping and bake. Spoon about 1½ tablespoons of za’atar oil onto each round and spread it evenly, leaving a narrow bare border. Carefully slide 3 rounds onto the hot baking sheet and bake for about 7 minutes, until the edges are lightly browned and the bottoms are set. Repeat with the remaining rounds. Ovens vary, so check a minute early; the bread should be tender with a few golden spots, not dried out or deeply crisp.
- Serve warm. Move the manakish to a rack or serving plate and let them stand for 2 minutes before eating. Repeat with the remaining dough, and serve warm or at room temperature.
Tips
- Measure flour lightly. Spoon flour into a measuring cup and level it instead of packing it in. Too much flour makes the dough stiff and the baked rounds dense. If using a scale, the listed 375 g is the most reliable amount.
- Keep the za’atar layer thin. A generous but even coating gives the flatbread its characteristic flavor. Piling on a thick layer can make the center oily and keep the dough underneath from baking evenly.
- Adjust for your za’atar blend. Some blends are salty or especially tart. Taste the oil mixture before spreading it, and add salt only if it needs it. If sumac is unavailable for the suggested substitute, a small squeeze of lemon after baking adds brightness, though it will not taste exactly the same.
- Use the right substitute for the texture. Bread flour can replace all-purpose flour one-for-one by weight and will give a slightly chewier result. Whole-wheat flour can replace up to 1 cup (125 g), but the rounds will be heartier and may need a teaspoon or two more water.
Serving Suggestions
Serve the flatbreads warm, cut into wedges or folded in half. They make a simple breakfast alongside sliced tomatoes, cucumbers, olives, and labneh, or can be part of a larger mezze meal with hummus, pickles, and fresh herbs. A plate of lemon wedges is a useful extra for anyone who likes a brighter finish, although the sumac in za’atar already supplies a pleasant tang.
For a more filling meal, serve one manakish with a chopped salad or a bowl of lentil soup. The rounds are also handy for sharing: set out the toppings and let guests tear off pieces. If serving a crowd, keep finished rounds warm in a low oven, loosely covered with foil; tightly wrapping them traps steam and softens the edges.
Variations
Cheese manakish: Replace the za’atar topping with about 1½ cups (150 g) shredded akkawi or mozzarella cheese across the six rounds. Akkawi is a mild, brined cheese used in some versions; if it is unavailable, low-moisture mozzarella is an easy substitute, though it has a milder, less distinctly salty flavor. If using a salty brined cheese, soak it according to the package directions and drain it well before shredding. Bake until the cheese is melted and the edges are golden.
Za’atar and cheese: Spread a thin layer of the za’atar oil over each round and scatter a small handful of cheese on top. Keep both toppings modest so the dough cooks through and remains easy to lift. This combination is richer and less purely herbaceous than the classic za’atar version.
Meat-topped variation: For a lahm bi ajeen-inspired topping, cook ½ pound (225 g) ground lamb or beef in a skillet with ½ cup (75 g) finely chopped onion, 1 tablespoon (15 ml) olive oil, and 1 tablespoon (15 ml) lemon juice. Break the meat into small pieces and check it with a food thermometer; USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground meat. Cool the cooked topping, spread it thinly over the shaped dough, and bake as directed. This is a related Lebanese-style meat flatbread rather than the za’atar-topped version.
Storage and Reheating
Let leftover manakish cool, then refrigerate it in an airtight container within 2 hours of baking. It keeps well for 3–4 days in the refrigerator. Separate rounds with parchment if stacking them, which helps prevent the oily topping from sticking to the bread above. For longer storage, freeze the cooled rounds in a freezer-safe bag for up to 2 months; thaw in the refrigerator or reheat from frozen.
Reheat in a 350°F (175°C) oven for about 5–8 minutes, or until hot throughout. For food safety, USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating several stacked or frozen pieces. A dry skillet over medium-low heat also restores some crispness to the bottom, but use a thermometer to confirm the same safe reheating temperature. Avoid microwaving for too long, since it can make the bread chewy.
Frequently Asked Questions
Is Lebanese pizza the same as manakish? The term “Lebanese pizza” is commonly used for manakish, a round flatbread topped with ingredients such as za’atar or cheese. The name can also be used loosely for other Lebanese flatbreads, including meat-topped versions, so the topping usually tells you which style is meant.
Can I make the dough ahead? Yes. After kneading, cover the dough and refrigerate it for up to 24 hours. Let it sit at room temperature until soft enough to shape, usually about 45–60 minutes, then continue with the recipe. The slower rise develops flavor, but the chilled dough may not puff as much before baking.
Can I use active dry yeast instead of instant yeast? Yes. Use the same amount, 2 teaspoons (7 g), and first stir it into the warm water with the sugar. Wait about 5–10 minutes, until foamy, then mix in the remaining dough ingredients. That extra proofing wait is needed only for this yeast substitution.
Why did my manakish turn out tough? Common causes include adding too much flour, rolling the rounds too thin, or baking them longer than needed. Keep the dough soft, use only enough flour to prevent sticking, and remove each batch as soon as the edges are lightly colored and the bottom is set. Letting the dough rise fully also makes it easier to shape without force.
Can I bake the rounds on an ordinary baking sheet? Yes. An inverted, preheated rimmed sheet gives the best direct heat, but a regular baking sheet works if it is oven-safe at 500°F (260°C). If you cannot preheat the sheet safely, place the rounds on a cool sheet and expect the bottoms to take a little longer to brown; watch them closely so they do not dry out.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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