Palestinian zaatar bread, often called manakish or mana’eesh, is a Levantine flatbread topped with olive oil and a fragrant blend of thyme, sumac, sesame, and salt. This home-oven version has a tender, yeasted base and a tangy, savory topping; Palestinian families and regions have their own doughs and zaatar blends, so the proportions can vary.
Ingredients
- 3 cups (375 g) all-purpose flour, plus a little extra for shaping
- 1 cup plus 2 tablespoons (270 ml) warm water, about 100–110°F (38–43°C)
- 2 teaspoons (6 g) instant yeast
- 1 teaspoon (5 g) fine salt
- 2 tablespoons (30 ml) extra-virgin olive oil, for the dough
- 1/2 cup (about 55 g) Palestinian or Levantine zaatar blend
- 1/3 cup (80 ml) extra-virgin olive oil, for the topping
- 1 tablespoon (15 ml) water, only if needed to loosen the topping
Instructions
- Mix the dough. Put the flour, instant yeast, and salt in a large bowl and stir to distribute them. Add the warm water and 2 tablespoons (30 ml) olive oil. Mix with a sturdy spoon until the flour is mostly moistened and a shaggy dough forms. If a little dry flour remains at the bottom, work it in with your fingers rather than adding extra water immediately; dough softness can vary with the flour and the way it is measured.
- Knead until smooth. Turn the dough onto a lightly floured counter and knead for about 8 minutes, pressing it away with the heel of your hand, folding it back, and turning it as you go. It should become smooth, elastic, and slightly tacky without sticking heavily to your hands. If it is genuinely too sticky to handle, dust the counter with flour a teaspoon at a time. A stiff dough makes a less tender flatbread, so avoid adding large amounts of flour.
- Let the dough rise. Shape the dough into a ball and place it in a lightly oiled bowl. Turn it once so its surface has a thin coating of oil, cover the bowl, and leave it at room temperature for about 60 minutes, or until visibly doubled. A cool room may slow the rise; look for the dough to expand rather than relying only on the clock. Meanwhile, mix the zaatar with the 1/3 cup (80 ml) olive oil in a small bowl. The mixture should be thick and spreadable, not a dry pile or a pool of oil.
- Heat the oven and prepare the topping. Set a baking stone or an overturned, heavy baking sheet on a rack in the upper-middle part of the oven. Heat the oven to 475°F (245°C) for at least 25 minutes so the surface is thoroughly hot. If the zaatar topping looks crumbly, stir in the optional tablespoon of water. This helps it spread evenly, but add it gradually so the oil and herbs do not become watery.
- Divide and shape. Turn the risen dough onto a lightly floured counter and divide it into 8 equal pieces. Keep unused pieces covered while you work so their surfaces do not dry out. Roll or press each piece into a round about 6 inches (15 cm) across and roughly 1/4 inch (6 mm) thick. These are rustic flatbreads, so the circles do not need to be perfectly even. Transfer them to pieces of baking parchment or a lightly floured peel.
- Add the zaatar. Stir the topping once more, then spread a thin, even layer over each round, leaving a narrow border. Use roughly one tablespoon per bread to start, adding a little more if the surface needs it. Avoid piling the mixture into a thick mound: a heavy layer can weigh down the dough and leave oily patches while the edges brown. If you like a more open, dimpled look, press a few shallow dents into the dough before spreading on the topping.
- Bake in batches. Bake the breads on the hot stone or sheet, two or three at a time depending on its size, for about 7–9 minutes per batch. The edges should look set and lightly golden, and the underside should have a few brown spots. Keep an eye on the first batch because ovens and baking surfaces vary. If the zaatar begins to scorch before the base is cooked, lower the oven to 450°F (230°C) for the next batch. Transfer baked breads to a rack or plate and continue with the remaining rounds; total baking time is about 16 minutes for two batches.
- Serve warm. Let the breads sit for a minute or two so the topping settles, then serve warm or at room temperature. They are at their most fragrant soon after baking, but they remain pleasant once cooled and can be stored for later.
Tips
- Choose a flavorful zaatar. A Palestinian or Levantine blend commonly combines dried wild thyme or related herbs, sumac, toasted sesame, and salt. Blends differ in tartness, saltiness, and herb ratio, so taste yours before mixing. If a local blend is unavailable, use a good-quality Middle Eastern zaatar; it will still make a satisfying topping, though the exact herb character may differ. Sumac provides the distinctive lemony tang. If your blend lacks it, stir in 1 teaspoon (2 g) ground sumac, or use a little lemon zest for a brighter but less traditional flavor.
- Keep the dough soft, not wet. Flour absorbs water differently depending on the brand and humidity. Add the final spoonfuls of water gradually if the dough seems dry, or dust the counter sparingly if it sticks. A soft, slightly tacky dough is easier to roll thinly and bakes more tenderly than a dry, firm one.
- Use olive oil that tastes good. Olive oil is a main flavor in the topping, not just a cooking fat. A fruity extra-virgin oil works well. If your zaatar blend is already salty, reduce the dough salt slightly; seasoning levels vary between blends.
- Prevent soggy or scorched centers. Preheat the baking surface fully, shape the rounds evenly, and spread the topping thinly. Too much topping or a cool tray can make the centers greasy and pale. Parchment is convenient for transferring breads, but keep it trimmed so it does not hang over the hot baking surface.
Serving Suggestions
Serve Palestinian zaatar bread as a breakfast or snack with fresh cucumber, tomato, olives, and a plate of labneh. The cool, creamy tang of labneh balances the herb-and-sumac topping; a drizzle of olive oil over the labneh is a simple accompaniment. Fresh mint or sliced scallions also make a bright side. For a more substantial table, offer the flatbreads with hummus, seasonal vegetables, and other small dishes so everyone can tear off pieces and share.
Small rounds work well as individual portions, while larger breads can be cut into wedges. They are also easy to pack for a picnic or lunch once cooled. If serving several breads at once, keep them loosely covered with a clean towel rather than stacking them tightly while steaming hot; trapped steam can soften the crisp edges. Put out extra zaatar or olive oil on the side for guests who want a stronger topping flavor.
Variations
For a more whole-grain flavor, replace up to 1 cup (125 g) of the all-purpose flour with whole-wheat flour. The dough will be slightly heartier and may absorb more water, so add a tablespoon of water if it feels noticeably firm. For a thinner, crisper bread, roll the rounds closer to 1/8 inch (3 mm) and watch the oven closely; thinner dough can brown sooner. For a softer, thicker result, make fewer, larger rounds and allow them to rise for about 10 minutes after shaping while the oven finishes heating.
Some cooks add a pinch of chili flakes to the topping for heat, or combine zaatar with a little extra sumac for a sharper tang. A light scattering of finely sliced onion can be added before baking, though it may make the top moister and will need to be sliced thinly. If you cannot find zaatar blend, combine dried thyme, sesame seeds, sumac, and salt in a pinch-adjusted mixture. This is a practical stand-in, but it will not exactly match a blend made with wild herbs or a particular regional ratio.
Storage and Reheating
Cool the breads until they are no longer steaming, then refrigerate them within 2 hours of baking. Store in an airtight container or a well-sealed bag for 3–4 days. Refrigeration can soften the crust and mute the aroma of the herbs, so reheating helps restore some of the texture. For longer storage, freeze cooled breads in a freezer-safe bag for up to 2 months, separating them with parchment if you plan to take out one at a time. Thaw at room temperature or reheat directly from frozen.
Warm refrigerated or thawed bread in a 350°F (175°C) oven for about 5–7 minutes, or heat it in a dry skillet over medium-low heat until warm. From frozen, allow several extra minutes in the oven and check the center before serving. For food safety, reheat leftovers to 165°F (74°C). Avoid microwaving for a long time: it can make the bread chewy, although a brief burst under a lightly damp paper towel is useful if softness matters more than crispness.
Frequently Asked Questions
Is Palestinian zaatar bread the same as manakish? Zaatar bread is one kind of manakish, a family of Levantine flatbreads that can carry different toppings. The name and spelling vary by place and transliteration. This recipe uses a yeast-raised dough topped with zaatar and olive oil, a familiar combination across the region, while local and family versions may use different dough thicknesses or seasoning proportions.
Can I make the dough ahead? Yes. After kneading, cover the oiled dough and refrigerate it for up to 24 hours. Cold fermentation slows the rise and can develop a deeper flavor. Bring it out while the oven heats, then let it lose some of its chill and expand before dividing and shaping. The timing depends on how cold the dough is, so use its appearance and softness as a guide rather than expecting the room-temperature one-hour rise to apply.
Can I use active dry yeast instead of instant yeast? Yes. Use the same amount, about 2 teaspoons (6 g). Stir it into the warm water and leave it for 5–10 minutes until it looks foamy, then add the water to the flour mixture. The water should feel warm, not hot; very hot water can damage the yeast. Because this adds a short activation step, allow a few extra minutes for preparation.
Why did my zaatar topping turn bitter or burn? The topping may have been spread too thickly, or the oven or baking surface may have been hotter than expected. Sesame and dried herbs can darken quickly at high heat. Spread a thin layer, check the first bread early, and reduce the oven to 450°F (230°C) if the topping is darkening before the bottom is baked. A blend with a high proportion of toasted sesame may also brown faster.
Can I make this without a baking stone? Yes. A heavy baking sheet turned upside down makes a useful preheated surface; a regular sheet pan also works, though the base may brown less quickly. If you do not want to transfer dough onto a hot surface, assemble the breads on a room-temperature parchment-lined baking sheet and bake them there. The result may be a little softer underneath, so give the oven time to preheat fully and check for a lightly browned base before taking them out.
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