Manakish zaatar is a beloved Levantine flatbread, especially popular in Lebanon, where it is often eaten for breakfast or as a snack. It consists of a soft, chewy dough topped with a generous layer of za’atar (a fragrant blend of thyme, sesame seeds, and sumac) mixed with olive oil, then baked until golden. This recipe delivers a truly authentic result with a crisp bottom and a tender, pillowy crumb, making it far better than any store-bought version.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) instant yeast (or active dry yeast, see note)
- 1 teaspoon (5 g) granulated sugar
- 1 teaspoon (5 g) fine sea salt
- 3/4 cup (180 ml) warm water (about 105°F/40°C)
- 2 tablespoons (30 ml) olive oil, plus more for the bowl and baking sheets
- For the topping:
- 1/2 cup (120 ml) za’atar (see note for homemade blend)
- 1/2 cup (120 ml) extra-virgin olive oil
Instructions
- Make the dough: In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Add the warm water and 2 tablespoons (30 ml) of olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. If using active dry yeast, dissolve it in the warm water with the sugar first, wait 5–10 minutes until frothy, then add to the flour. The dough should be soft but not sticky; add a little flour if needed.
- First rise: Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
- Preheat the oven: Place a baking stone or an inverted heavy baking sheet on the middle rack of the oven. Preheat to 475°F (245°C). If you don’t have a stone, just use a regular baking sheet.
- Make the topping: In a small bowl, stir together the za’atar and olive oil until it forms a spreadable paste. Set aside.
- Shape the flatbreads: Punch down the risen dough and divide it into 4 equal pieces. On a lightly floured surface, roll each piece into a round about 8–9 inches (20–23 cm) in diameter and 1/4 inch (6 mm) thick. Don’t worry if they aren’t perfect circles.
- Top the dough: Spread a generous layer of the za’atar mixture over each round, leaving a small border (about 1/2 inch / 1 cm) if you like a crust, or cover the entire surface if you prefer it edge-to-edge.
- Bake: Carefully transfer the topped flatbreads to the preheated stone or baking sheet (you can use a parchment paper sling for easy transfer). Bake for 5–7 minutes, until the edges are golden and the bottom is crisp. The topping should be fragrant and slightly darkened.
- Repeat: Continue with the remaining dough pieces. If you have a second baking sheet, you can bake two at a time, but watch them closely as they may cook faster.
- Serve: Remove from the oven and serve warm, folded or cut into wedges.
Tips
- Za’atar blend: If you can’t find prepared za’atar, make your own by mixing 2 tablespoons dried thyme, 1 tablespoon toasted sesame seeds, 1 teaspoon sumac, and a pinch of salt. The ratio of oil to za’atar should be about 1:1; adjust to get a spreadable paste.
- Don’t over-knead: Over-kneading can make the dough tough. Knead just until smooth and elastic. Also, be gentle when rolling out—if you press too hard, you’ll deflate the dough and get a dense flatbread.
- Use a hot oven: A very hot oven is key to getting a crisp bottom and a soft interior. If your oven runs cool, increase the temperature slightly or bake a minute longer.
- Make ahead: You can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature for 30 minutes before shaping.
Serving Suggestions
Manakish is traditionally served warm, often folded in half and eaten like a sandwich. It pairs beautifully with a simple salad of tomatoes, cucumbers, and mint, or with labneh (strained yogurt), olives, and fresh vegetables. For breakfast, serve it alongside a plate of sliced tomatoes, cucumbers, and a cup of strong black tea or Arabic coffee. It’s also great as a snack or appetizer, cut into wedges and served with a side of hummus or baba ghanoush.
Variations
- Cheese version (Manakish jibneh): Replace the za’atar topping with a mixture of 1 cup (100 g) crumbled feta or akkawi cheese (soaked to remove excess salt) and 1/4 cup (60 ml) olive oil. Bake as directed until the cheese is melted and bubbly.
- Meat version (Lahmacun-style): For a heartier flatbread, top the dough with a mixture of 1/2 lb (225 g) ground lamb or beef, 1 small finely chopped onion, 1/4 cup (60 ml) tomato paste, 1 tablespoon (15 ml) pomegranate molasses, and spices like paprika and cumin. Bake at 475°F (245°C) for 10–12 minutes, until the meat is cooked through to a safe minimum internal temperature of 160°F (71°C) for ground meat, as per USDA FSIS guidelines.
- Whole wheat: Substitute half of the all-purpose flour with whole wheat flour. You’ll need a bit more water, as whole wheat absorbs more liquid.
- Spicy: Add a pinch of crushed red pepper flakes or a teaspoon of harissa paste to the za’atar-oil mixture for a kick.
Storage and Reheating
Manakish are best eaten fresh out of the oven, but they store well. Let them cool completely, then wrap in foil or place in an airtight container. They will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To freeze, stack them with parchment paper between each flatbread, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months.
To reheat, place the flatbread on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. You can also reheat in a toaster oven or in a dry skillet over medium heat for 2–3 minutes per side. Avoid microwaving, as it will make the bread chewy and soggy.
Frequently Asked Questions
Can I use a stand mixer to make the dough? Yes, absolutely. Use the dough hook attachment and knead on low speed for 6–8 minutes, until the dough is smooth and pulls away from the sides of the bowl.
Why is my za’atar topping bitter? Za’atar can become bitter if it’s toasted too much or if the oil is of poor quality. Use a good extra-virgin olive oil and don’t overbake. Also, if your za’atar is old, it may have lost its freshness and developed a slightly bitter taste.
Can I make manakish without a baking stone? Yes, a regular baking sheet works fine. Just make sure it’s preheated in the oven before you place the dough on it. This helps achieve a crisp bottom.
How do I get the dough to stick to the baking sheet? Use a light dusting of flour on your work surface and rolling pin, but don’t use too much. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour to the dough during kneading.
What is the best way to serve manakish? Traditionally, it’s served warm, folded, with a side of fresh vegetables and labneh. It’s also delicious dipped in olive oil or eaten with a cup of tea.
Can I use gluten-free flour? You can, but the texture will be different. Use a gluten-free all-purpose blend that contains xanthan gum, and be prepared for a slightly more crumbly result. You may need to adjust the water amount.
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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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