Manakish Za'atar
Manakish is the beloved 'pizza' of the Middle East, a staple breakfast and street food found in every corner of the Levant. While various toppings exist, the Za'atar version is the most iconic. It consists of a soft, pillowy flatbread topped with a generous spread of Za'atar—a traditional herb blend of wild thyme, toasted sesame seeds, and tangy sumac—mixed with plenty of extra-virgin olive oil. When baked at high heat, the herbs become aromatic and the oil sizzles into the dough, creating a flavor profile that is simultaneously earthy, nutty, and bright. It is best enjoyed fresh from the oven, folded over fresh vegetables or creamy labneh.
Chef's Secret: For the most authentic flavor, use a 'Lebanese style' Za'atar that contains high amounts of sumac and wild thyme. If your Za'atar smells dull, toast it in a dry pan for 30 seconds before mixing with the oil.
Ingredients
- All-purpose Flour 2 cups
- Yeast 1 tsp
- Sugar 1 tsp
- Olive Oil 2 tbsp
- Za'atar 1/2 cup
- Extra-virgin Olive Oil 1/3 cup
- Tomatoes for serving
- Cucumber for serving
- Olives for serving
Instructions
-
The Dough: Mix 2 cups flour, 1 tsp yeast, 1 tsp sugar, and 1/2 tsp salt. Add 3/4 cup warm water and 2 tbsp olive oil. Knead for 10 minutes until smooth. Let rise for 1.5 hours.Expert Tip: High hydration and a long rise time are key to a light, bubbly crust. The dough should be soft and slightly tacky to the touch.
-
The Za'atar Mix: In a small bowl, whisk 1/2 cup Za'atar with 1/3 cup high-quality extra-virgin olive oil. The consistency should be a spreadable, thick paste, not a runny liquid.
-
Shaping: Divide the risen dough into 4 balls. On a floured surface, roll each into a circle about 1/4 inch thick. Use your fingertips to make small dimples across the surface of the dough.Expert Tip: These dimples act as tiny reservoirs that hold the olive oil and Za'atar, preventing the topping from sliding off and ensuring it bakes deeply into the bread.
-
The Topping: Spread 1-2 tablespoons of the Za'atar-oil paste onto each circle, leaving a small border at the edges. Press the mixture slightly into the dough with the back of a spoon.
-
The Bake: Place the breads on a preheated baking stone or tray. Bake at 450°F (230°C) for 8-10 minutes until the edges are golden and the bottom is crisp.Expert Tip: High heat is essential. You want the outside to crisp quickly while the inside remains soft and airy. If you have a pizza stone, use it!
-
Serve: Serve warm. Traditionally eaten by folding the bread like a taco around fresh tomatoes, cucumbers, and olives.
Nutrition Information
260
Calories
6g
Protein
38g
Carbs
10g
Fat