Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseSnack
Recipe Story
origins & traditionsManakish Za'atar is a beloved Lebanese flatbread that holds a special place in Levantine cuisine. This aromatic flatbread features a soft, chewy dough topped with za'atar—a fragrant Middle Eastern spice blend of dried thyme, sumac, sesame seeds, and salt—mixed with premium olive oil. The dough is rolled thin, generously spread with the za'atar mixture, and baked until golden with slightly crispy edges. Traditionally enjoyed for breakfast or as a snack, manakish is often served warm from the oven, folded, and eaten by hand. The combination of earthy herbs, tangy sumac, and rich olive oil creates an irresistible flavor that has made this dish a staple in Lebanese homes and bakeries for generations. Whether enjoyed with fresh vegetables, labneh, or simply on its own, manakish za'atar offers an authentic taste of Lebanese culinary heritage.
Instructions
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In a large mixing bowl, combine flour and salt. Make a well in the center.
In a separate bowl, dissolve sugar in warm water, then sprinkle yeast over the top. Let stand for 5-10 minutes until foamy.
Pour the yeast mixture and olive oil into the flour well. Mix with a wooden spoon until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place dough in an oiled bowl, turn to coat, cover with a damp cloth, and let rise in a warm place for 60-75 minutes until doubled in size.
While dough rises, prepare za'atar topping by mixing dried thyme, sumac, sesame seeds, and salt in a small bowl. Add olive oil gradually and stir until you achieve a spreadable paste consistency.
Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper or silicone mats.
Punch down the risen dough and divide into 6 equal portions. Shape each into a ball.
On a lightly floured surface, roll each ball into a 7-8 inch round, about 1/4 inch thick.
Place rounds on prepared baking sheets. Use your fingers to create small dimples across the surface.
Spread za'atar mixture generously over each round, leaving a small border around the edges.
Bake for 10-12 minutes until edges are golden brown and bread is cooked through.
Remove from oven and brush edges lightly with additional olive oil if desired.
Serve warm, folded in half or quarters.
Manakish Za'atar
4.6 (85)
Traditional Lebanese flatbread topped with aromatic za'atar spice blend and olive oil, baked until golden and crispy. Perfect for breakfast, snacking, or sharing with friends and family.
medium
1h 42m
6 servings
Ingredients
0 of 8 checked
Dough
- 3 1/2 cups flour, sifted
- 1 1/2 teaspoons salt
- 3 tablespoons olive-oil
- 1 tablespoons honey
Za'atar Topping
- 4 tablespoons thyme, dried
- 2 tablespoons sesame-oil, toasted seeds preferred
- 1/2 teaspoons salt
- 5 tablespoons olive-oil
Chef Tips
expert advice•For the most authentic flavor, use high-quality Lebanese za'atar blend, which can be found at Middle Eastern markets or made fresh at home.
•The key to perfect manakish is not overworking the dough and allowing proper rising time for a light, airy texture.
•Don't skimp on the olive oil in the topping—it's essential for both flavor and texture.
•If you prefer a thinner, crispier manakish, roll the dough slightly thinner.
•For variety, you can create half za'atar and half cheese versions on the same batch.
•Some bakers add a pinch of sugar to the za'atar mixture for a subtle sweet-savory balance.
•Fresh za'atar topping should have the consistency of wet sand—not too dry or too oily.
•For extra flavor, you can brush the edges with garlic-infused olive oil before baking.
