Palestinian
Manaqish Za'atar
Palestinian manaqish za'atar are soft, slightly chewy flatbreads spread with a fragrant mixture of wild thyme za'atar, sumac, sesame, and olive oil. They are best eaten warm, folded in the hand with tea, cucumbers, and tomatoes.
Watch it madeEl Mundo Eats · 3:16
Ingredients
- All-purpose flour1 1/2 cups
- Instant yeast1 tsp
- Sugar1/2 tsp
- Fine salt1/2 tsp
- Olive oil, for the dough1 tbsp
- Warm water1/2 cup, plus 1-2 tbsp as needed
- Palestinian za'atar blend1/4 cup
- Extra-virgin olive oil, for the topping3 tbsp
- Flour or fine semolina, for dusting1 tbsp
Method
- Stir the flour, yeast, sugar, and salt together in a bowl.
- Add the olive oil and warm water, then mix until a soft dough forms, adding a little more water only if the dough feels dry.
- Knead the dough for 6-8 minutes until smooth, elastic, and slightly tacky.
- Lightly oil the bowl, return the dough to it, cover, and let it rise in a warm place for about 1 hour, until doubled.
- Place a baking stone or heavy tray in the oven and heat to 240°C/465°F.
- Mix the za'atar blend with the extra-virgin olive oil until it becomes a loose, spreadable paste.
- Divide the dough into 2 equal balls and let them rest, covered, for 10 minutes.
- On a lightly floured or semolina-dusted surface, pat each ball into a round flatbread about 18-20 cm wide, keeping the edges slightly thicker.
- Press the centers gently with your fingertips to make small dimples, leaving a narrow rim.
- Spread the za'atar and olive oil mixture over each flatbread, avoiding the very edge.
- Transfer the manaqish to the hot tray or stone and bake for 7-10 minutes, until the edges are lightly golden and the bottoms are cooked through.
- Serve warm, folded or torn by hand, with fresh cucumber, tomato, olives, and mint if desired.
Common questions
Can I substitute bread flour or whole wheat flour for the all-purpose flour in manaqish za'atar?
Yes. Bread flour gives a slightly chewier, stronger dough; use it 1:1. For whole wheat, replace up to 25-30% of the flour or the bread may turn dense. If using whole wheat, add a little extra water.
How long does the dough need to rise, and how do I know it’s ready?
Usually about 1 hour in a warm spot, but go by volume, not the clock. It should double in size and feel airy and puffy when gently pressed. Cooler kitchens may need 75-90 minutes.
What are the most common mistakes when making manaqish za'atar?
The biggest mistakes are adding too much water, under-kneading, and baking on a cold tray. Also avoid spreading too much za’atar paste, which can make the center soggy, and don’t overbake or the edges will dry out.
How should I store leftover manaqish, and can I reheat it?
Store cooled manaqish in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a hot oven or toaster oven for 3-5 minutes to restore the crisp edges.
What’s the best way to serve manaqish za'atar?
Serve it warm, ideally fresh from the oven, as breakfast, a snack, or part of a mezze spread. It pairs well with olives, labneh, tomatoes, cucumbers, mint tea, or a simple salad.