Lebanese zaatar bread, often called manakish or man’oushe, is a soft flatbread topped with za’atar, olive oil, or both. Popular in Lebanon and across the Levant, it is baked until lightly browned and is delicious warm for breakfast, a snack, or a simple meal; doughs and toppings vary from household to household.
Ingredients
- 3 1/2 cups (440 g) all-purpose flour, plus a little extra for shaping if needed
- 1 1/4 cups (300 ml) lukewarm water
- 2 teaspoons (7 g) instant yeast
- 1 teaspoon (4 g) granulated sugar
- 1 1/2 teaspoons (9 g) fine salt
- 2 tablespoons (30 ml) olive oil, for the dough
- 1/2 cup (about 12 g) dried thyme leaves, preferably wild thyme if available
- 3 tablespoons (18 g) ground sumac
- 3 tablespoons (27 g) sesame seeds, toasted or untoasted
- 1/2 teaspoon (3 g) fine salt, for the topping
- 1/3 cup (80 ml) olive oil, for the topping
Instructions
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Mix the dough. In a large bowl, stir together the flour, instant yeast, sugar, and salt. Pour in the lukewarm water and the 2 tablespoons of olive oil. Mix until there are no large dry patches, then knead on a lightly floured counter for about 8 minutes, until the dough is smooth, elastic, and just slightly tacky. If it clings heavily to your hands, knead in flour a teaspoon at a time; avoid adding a lot, since a soft dough makes a tender bread.
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Let it rise. Shape the dough into a ball and place it in a lightly oiled bowl, turning it once so the surface is coated. Cover the bowl and leave it in a comfortably warm, draft-free spot for 75 minutes, or until roughly doubled. The exact rise depends on room temperature; if your kitchen is cool and the dough has not expanded much, give it a little longer rather than rushing to shape it.
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Make the za’atar topping while the dough rises. Stir the dried thyme, sumac, sesame seeds, and topping salt together in a small bowl. Add the 1/3 cup olive oil and mix into a loose, spreadable paste. It should be moist enough to stay on the dough but not so oily that a puddle forms. Za’atar blends differ in saltiness and acidity, so taste a tiny dab and adjust with a pinch more sumac or salt if needed. Set the bowl aside.
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Heat the oven and portion the dough. Near the end of the rise, heat the oven to 475°F (245°C) and position a rack in the center. Lightly oil a large baking sheet. Turn the risen dough onto the counter, press out the largest air pockets, and divide it into 8 equal pieces. Roll each piece into a ball, then use your fingertips or a rolling pin to make a round about 6 to 7 inches (15 to 18 cm) across. Keep the rounds similar in thickness so they bake evenly.
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Add the topping. Arrange four dough rounds on the baking sheet, leaving space between them. Spoon the za’atar mixture over each round and spread it almost to the edge in a thin, even layer. Press the topping gently into the dough with the back of the spoon. Avoid loading the center with extra oil or spice: a thick topping can remain wet while the edge browns.
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Bake in two batches. Bake the first sheet for about 10 minutes, until the edges are lightly golden and the base is cooked through. Ovens vary, so begin checking at 8 minutes; the bread should still be soft, not crisp and dry. Transfer the finished rounds to a rack or board, then repeat with the remaining four dough rounds and topping. The two batches take about 20 minutes of baking time in total.
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Serve warm. Let the breads cool for a minute or two so the topping settles, then serve as whole rounds or cut into wedges. If you are baking ahead, cool them fully before storing. A warm bread can be soft in the middle while still holding its shape; it does not need a long resting period before eating.
Tips
- Check the dough by feel. Flour absorbs water differently depending on its age and the humidity in your kitchen. The dough should feel supple and slightly tacky after kneading, not stiff. If it is sticky enough to coat your fingers, add flour sparingly; if it feels dry or cracks as you knead, wet your hands and work in a little more water.
- Look for thyme and sumac. Lebanese-style za’atar is a savory blend built around thyme or related herbs, sumac, sesame, and salt, though proportions vary. Wild za’atar herb can be hard to find; ordinary dried thyme is a practical substitute with a slightly less earthy, less distinctive aroma. Sumac brings a tart, lemony note. If unavailable, a little finely grated lemon zest can add brightness, but it will not reproduce sumac’s flavor exactly.
- Keep the topping balanced. Spread it thinly and leave a narrow border. If the oil separates while it sits, stir it again before spooning. If the mixture seems dry and crumbly, add olive oil a teaspoon at a time. A thick layer may taste intense and can make the center greasy, while too little topping leaves the bread dry and plain.
- Roll without tearing. If a dough ball keeps shrinking back, cover it and let it relax for 5 minutes, then continue rolling. This short pause is only needed when the dough resists; it is not part of the usual timing. A few small dimples made with your fingertips help the topping cling, but do not press so deeply that you tear through the dough.
Serving Suggestions
Serve manakish warm alongside sliced tomatoes, cucumber, olives, and fresh mint or parsley. A plate of labneh makes a cooling, tangy accompaniment; if you do not have labneh, thick plain yogurt is an easy option, though it is milder and less concentrated. For a fuller breakfast, add cheese, vegetables, or a bowl of fruit at the table rather than piling everything onto the za’atar rounds.
The breads also work well as a shareable starter. Cut them into wedges and offer them with hummus or a simple salad, keeping dips separate so the crust does not become soggy. For lunch, fold a warm round around sliced vegetables and a little labneh. The bread is flavorful enough to serve on its own, so keep added sauces modest and let the thyme, sumac, sesame, and olive oil remain noticeable.
Variations
Cheese manakish: Before baking, replace some or all of the za’atar topping with about 1 cup (100 g) shredded akkawi or low-moisture mozzarella divided among the rounds. Akkawi is a mild, brined cheese used in some regional versions; if using it, soak and drain it as directed by the seller to reduce excess salt. Mozzarella melts well but is less salty and has a milder flavor. You can also make half the batch with cheese and half with za’atar.
More herbs or a little heat: Add 1 tablespoon (about 2 g) dried oregano to the thyme mixture for a more herb-forward topping, or add 1/4 teaspoon (about 0.5 g) Aleppo pepper for gentle warmth. These are optional twists, not required ingredients, and they change the balance of the traditional thyme-sumac flavor. For a brighter taste, add a little extra sumac rather than lemon juice, which can make the topping wetter.
Smaller breads: Divide the dough into 12 pieces instead of 8 and roll them into rounds about 4 to 5 inches (10 to 13 cm) across. Use the same topping, spreading it lightly, and start checking them after 7 minutes because smaller rounds bake faster. For a thicker, softer bread, make fewer, slightly smaller rounds and avoid rolling the dough paper-thin.
Storage and Reheating
Let the breads cool, then refrigerate them in an airtight container within 2 hours of baking. They keep well for 3 to 4 days in the refrigerator. For longer storage, freeze cooled rounds in a freezer-safe bag with parchment between them for up to 2 months for best quality; thaw in the refrigerator or reheat from frozen. Freezing may soften the crust slightly, but the bread remains useful for a quick meal.
To reheat, place the bread on a baking sheet in a 350°F (175°C) oven for about 5 to 8 minutes, until hot throughout. For frozen rounds, allow several extra minutes and check the center. You can also warm one in a dry skillet over medium-low heat, turning once, though the oven reheats several at a time more evenly. USDA FSIS guidance says leftovers should be reheated to 165°F (74°C); use a food thermometer to check if you need to verify the temperature. Avoid repeated reheating, which can dry the bread out.
Frequently Asked Questions
Is za’atar bread the same as manakish?
Za’atar bread is one common kind of manakish, a family of flatbreads topped with ingredients such as za’atar, cheese, or meat. Names and spellings vary by region and transliteration, and recipes differ in dough thickness and topping proportions. This recipe makes the za’atar-topped version.
Can I use store-bought za’atar seasoning?
Yes. Use about 1/2 cup (roughly 55 to 65 g, depending on the blend) and stir in the olive oil until spreadable. Taste it first because some commercial blends contain more salt or sumac than others. If it is already salty, omit the topping salt; if it is very tart, add oil rather than more sumac.
Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate the dough overnight, up to about 18 hours. A cold rise develops more slowly, so the dough may not double in the refrigerator. Before shaping, let it sit at room temperature for about 30 to 45 minutes, until it is easier to handle, then continue with the recipe. This additional chilling and warming time is not included in the recipe timing.
Why did my bread turn out hard?
Common causes are adding too much flour, rolling the dough very thin, or baking it until deeply browned. Keep the dough slightly tacky, make rounds of even thickness, and check early because a hot oven cooks them quickly. The breads will firm as they cool, but they should not be brittle when they come out of the oven.
Can I make this recipe without a stand mixer?
Yes. A bowl and your hands are enough. Stir until the flour is hydrated, then knead on the counter for about 8 minutes, using a bench scraper if the dough sticks. A mixer can save effort, but it is not necessary; stop kneading once the dough is smooth and elastic rather than trying to make it completely dry or firm.
Can I prepare the topping in advance?
Yes. Mix the dry thyme, sumac, sesame, and salt and keep them in a tightly closed container in a cool, dry cupboard. Stir in the olive oil shortly before using so the topping is fresh and easy to spread. Once mixed with oil, refrigerate leftovers in a covered container and use within several days.
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