Lebanese
Manakish Za'atar
The quintessential Lebanese breakfast. Soft flatbread topped with a savory blend of dried thyme, sesame seeds, sumac, and olive oil.
Watch it madeFood Fusion · 3:19
Ingredients
- All-purpose flour3 cups
- Active dry yeast1 tsp
- Za'atar spice blend1/2 cup
- Extra virgin olive oil1/2 cup
- Warm water1 cup
- Sugar1 tsp
- Salt1 tsp
Method
- Activate yeast in warm water with sugar. Mix with flour, salt, and olive oil to form a soft dough. Let rise for 1 hour.
- Preheat oven to 450°F (230°C). If you have a pizza stone, heat it up.
- Divide dough into small balls and roll them out into flat rounds.
- Mix the Za'atar blend with olive oil to create a spreadable paste.
- Spread the Za'atar mixture generously over the dough rounds and bake for 5-7 minutes until edges are golden.
Common questions
Can I substitute instant yeast for active dry yeast in manakish za'atar dough?
Yes. Use the same amount of instant yeast and skip the activation step if you want. Mix it directly with the flour, then add warm water, sugar, salt, and olive oil. The dough may rise a little faster, so watch it closely.
How long should the dough rise, and how do I know it’s ready?
Plan on about 1 hour at room temperature, or until the dough looks puffy and roughly doubled. If your kitchen is cool, it may take longer. Press the dough gently; if the indentation slowly springs back, it’s ready.
What are the most common mistakes when making za'atar manakish?
The biggest mistakes are using water that’s too hot, which kills the yeast, and overbaking, which dries the bread out. Also avoid too much za'atar paste near the edges, or it can burn before the dough is fully baked.
How should I store leftover manakish, and can I freeze it?
Store leftovers in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Reheat in a hot oven or skillet to restore crispness. Freeze baked rounds wrapped well, then reheat straight from frozen.
What should I serve with manakish za'atar?
Serve it warm with fresh vegetables, olives, labneh, cheese, hummus, or eggs for a fuller meal. It also works well as a snack or breakfast bread. A drizzle of olive oil or a side of tea is very traditional.