Manakish Za’atar (Lebanese Za’atar Flatbread)

I first had manakish at a tiny Lebanese bakery near our old apartment, the kind of place with one oven, one baker, and a line out the door by 7 a.m. He would pull these thin, chewy rounds straight from a blistering hot oven, herb and oil paste bubbling into the dough, and hand them over in paper still too hot to hold properly. I have been chasing that smell in my own kitchen ever since.

The dough is a simple yeasted flatbread, similar to pizza dough, but the topping is what makes it: a thick paste of za’atar, the tangy, herby spice blend of dried thyme, sumac, and toasted sesame, mixed with good olive oil. You can find za’atar at most Middle Eastern grocers or order it online, and it is worth having in your pantry beyond this one recipe.

This has become our weekend breakfast bread, torn and folded around sliced tomato and a little labneh, eaten standing at the counter before anyone is fully awake. If you like exploring flatbreads from around the Mediterranean, our Socca (recipe on the site) and Msemen (recipe on the site) are two more worth trying.

Manakish Za’atar Recipe

Prep time: 20 minutes, plus 1 1/2 hours rising · Cook time: 10 minutes · Total: 30 minutes active · Servings: 6 flatbreads · Calories: ~260 per serving

Ingredients

• For the dough:
• 3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup warm water
• 3 tablespoons olive oil
• For the topping:
• 1/2 cup za’atar spice blend
• 1/3 cup olive oil
• Sliced tomatoes, fresh mint, and labneh or plain yogurt, to serve

Instructions

1. Stir the yeast and sugar into the warm water and let sit until foamy, about 5 minutes.
2. Combine the flour and salt in a large bowl. Add the yeast mixture and olive oil, and knead 8 minutes until smooth and elastic.
3. Cover and let rise in a warm spot 1 to 1.5 hours, until doubled.
4. Divide the dough into 6 balls and let rest 10 minutes.
5. Roll each ball into a round about 7 inches across and place on a parchment-lined baking sheet.
6. Mix the za’atar and olive oil into a spreadable paste. Spread generously over each round, right to the edges, and poke a few holes with a fork so it does not puff too much.
7. Bake at 475°F, ideally on a preheated baking stone or sheet, for 8 to 10 minutes, until the edges are golden.
8. Serve warm, folded in half, with tomatoes, mint, and labneh.

Recipe Notes

• No za’atar on hand? Blend dried thyme, toasted sesame seeds, and sumac with a little salt for a quick homemade version.
• You can freeze the rolled, un-topped dough rounds, or freeze the fully baked bread and reheat in a hot oven.
• Add a layer of shredded mozzarella or Akkawi cheese under the za’atar for a cheesy version.
• A preheated baking stone or an inverted sheet pan gives the best chewy-crisp bottom crust.