Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseBreakfast
Recipe Story
origins & traditionsManakish Za'atar is one of Lebanon's most iconic breakfast dishes, enjoyed in homes and street bakeries across the country. This savory flatbread features a soft, chewy dough topped with za'atar—a fragrant blend of wild thyme, sumac, and sesame seeds—mixed with generous amounts of olive oil. The dough is traditionally stretched by hand and baked in extremely hot ovens until it develops crispy edges while maintaining a tender center. The za'atar topping caramelizes slightly during baking, creating an irresistible combination of earthy, tangy, and nutty flavors. Often served alongside fresh vegetables, olives, and labneh, manakish makes for a satisfying and aromatic start to the day that has been cherished for generations.
Instructions
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In a large mixing bowl, combine flour and salt. In a separate bowl, dissolve sugar in warm water and sprinkle yeast over top. Let stand for 10 minutes until foamy.
Make a well in the center of the flour mixture and pour in the yeast mixture along with 2 tablespoons of olive oil. Mix until a shaggy dough forms.
Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
Place dough in an oiled bowl, turning to coat. Cover with a damp towel and let rise in a warm place for 60-75 minutes until doubled in size.
While dough rises, prepare the za'atar topping by mixing dried thyme, sumac, sesame seeds in a small bowl. Set aside.
Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven to heat.
Punch down the risen dough and divide into 6 equal pieces. Roll each piece into a ball and let rest for 10 minutes covered with a towel.
On a floured surface, roll or stretch each ball into a 7-8 inch round circle, keeping edges slightly thicker than the center.
Mix the za'atar blend with 6 tablespoons of olive oil to create a spreadable paste. Adjust oil as needed for proper consistency.
Place dough rounds on baking sheets or pizza stone. Spread za'atar mixture evenly over each round, leaving a small border.
Bake for 10-12 minutes until edges are golden brown and the bottom is crispy. The za'atar should be fragrant but not burned.
Remove from oven and brush edges lightly with additional olive oil if desired. Serve immediately while warm.
Manakish Za'atar
3.9 (128)
Traditional Lebanese flatbread topped with za'atar spice blend and olive oil, baked until golden and served warm. A beloved breakfast staple throughout Lebanon that combines aromatic herbs with crispy dough.
medium
1h 42m
6 servings
Ingredients
0 of 8 checked
Dough
- 3 1/2 cups flour, all-purpose
- 1 1/2 teaspoons salt
- 1 tablespoons honey
Dough and Topping
- 8 tablespoons olive-oil, extra virgin preferred
Za'atar Mixture
- 3 tablespoons thyme, dried
- 2 tablespoons sesame-oil, toasted seeds
- 1 teaspoons cumin, ground
- 1 teaspoons oregano, dried (optional)
Chef Tips
expert advice•The key to perfect manakish is a very hot oven—the hotter, the better for achieving crispy edges and a tender center.
•If you have a pizza stone, use it for the most authentic texture.
•The za'atar blend can be purchased pre-made from Middle Eastern stores, but making your own allows you to adjust the proportions to your taste.
•For variation, try adding a sprinkle of feta cheese before baking, or fold the manakish in half after baking and fill with fresh vegetables and labneh for a portable breakfast sandwich.
•The dough can be prepared the night before and refrigerated for a slower, more flavorful rise—just bring it to room temperature before shaping.
•Some Lebanese families add a touch of yogurt to the dough for extra tenderness.
•Leftover manakish can be reheated but are best enjoyed fresh from the oven.
