Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseBrunch
Recipe Story
origins & traditionsManakish Zaatar is a beloved Lebanese breakfast staple that transforms simple dough into an aromatic flatbread experience. This traditional dish features a tender, slightly chewy base brushed generously with olive oil and topped with zaatar, a fragrant blend of wild thyme, sumac, and sesame seeds. Baked until golden and crispy at the edges, each piece releases an intoxicating herbal aroma. Served warm alongside thick, tangy labneh drizzled with olive oil and fresh vegetables, this recipe brings the authentic flavors of Lebanese bakeries to your home. Perfect for sharing during weekend brunches, this one-pot meal requires minimal equipment and delivers maximum flavor. The combination of the earthy zaatar with the cool, creamy labneh creates a perfect balance that has sustained generations of Lebanese families.
Instructions
step by step0/13 done
In a large mixing bowl, combine 3 cups flour, 1 teaspoon salt, and 1 tablespoon sugar. Mix well.
In a separate bowl, dissolve 2 teaspoons active dry yeast in 1 cup warm water. Let stand for 5 minutes until foamy.
Add the yeast mixture and 2 tablespoons olive oil to the flour mixture. Mix until a shaggy dough forms.
Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes until doubled in size.
While dough rises, prepare the zaatar mixture: combine 4 tablespoons dried zaatar with 3 tablespoons olive oil to create a spreadable paste.
Prepare labneh topping: in a small bowl, mix greek yogurt with minced garlic, salt, and a drizzle of olive oil. Refrigerate until serving.
Preheat oven to 450°F. Place a baking sheet or pizza stone in the oven to heat.
Punch down risen dough and divide into 4 equal portions. Roll each portion into a 10-inch round circle.
Brush each round generously with the zaatar-oil mixture, spreading it evenly to the edges.
Carefully transfer rounds to the preheated baking sheet. Bake for 12-15 minutes until edges are golden and crispy.
Remove from oven and brush with additional olive oil if desired.
Serve immediately with labneh, fresh tomatoes, cucumbers, and olives on the side.
Manakish Zaatar with Labneh
4.5 (36)
Traditional Lebanese flatbread topped with zaatar and olive oil, served alongside creamy labneh for a classic Middle Eastern brunch featuring fresh herbs and tangy yogurt cheese.
medium
1h 45m
4 servings
Ingredients
0 of 10 checked
Dough
- 3 cups flour, all-purpose
- 1 teaspoons salt
- 1 tablespoons honey
Dough and Topping
- 5 tablespoons olive-oil, divided
Zaatar Topping
- 4 tablespoons oregano, dried zaatar blend
Labneh
- 2 cups greek-yogurt, thick labneh-style
- 2 cloves garlic, minced
Serving
- 2 pieces tomatoes, sliced (optional)
- 1 pieces cucumber, sliced (optional)
Garnish
- 2 tablespoons parsley, fresh chopped (optional)
Chef Tips
expert advice•For the most authentic flavor, use high-quality zaatar from a Middle Eastern market.
•If you cannot find prepared zaatar, make your own by mixing 2 tablespoons dried thyme, 1 tablespoon sumac, 1 tablespoon sesame seeds, and 1/2 teaspoon salt.
•The dough can be made the night before and refrigerated for a slower rise, which develops more flavor.
•When rolling out the dough, aim for an even thickness to ensure uniform baking.
•Some prefer to create a thin crust for extra crispiness, while others like a slightly thicker base.
•You can customize toppings by adding crumbled feta cheese or fresh herbs before baking.
•Leftover manakish can be frozen and reheated directly from frozen in a hot oven.
•For a quicker version, use store-bought pizza dough, though homemade provides the most authentic texture and flavor.
