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Manakish bi Zaatar
Lebanese Zaatar Flatbread
A beloved Lebanese breakfast staple, Manakish bi Zaatar are soft, pillowy flatbreads generously topped with a fragrant mixture of zaatar spice blend and olive oil. They are perfect served warm, either folded like a taco or enjoyed flat, often accompanied by a cup of tea or laban (yogurt drink).
🧂 Ingrédients
- 500 g Bread dough(Use your favorite homemade or store-bought pizza or bread dough. Ensure it's at room temperature for easier shaping.)
- 100 g Zaatar spice blend(High-quality zaatar is key. It typically contains dried thyme, oregano, marjoram, sumac, and toasted sesame seeds.)
- 100 ml Extra virgin olive oil(For the zaatar topping and greasing.)
- 1 tablespoon All-purpose flour(For dusting the work surface.)
👨🍳 Instructions
- 1
Prepare the dough: If making dough from scratch, follow your recipe and allow it to rise until doubled in size (approximately 1 to 1.5 hours in a warm place). If using store-bought dough, let it come to room temperature for about 30 minutes before shaping.
⏱️ 1 hour 30 minutes (for rising) - 2
Make the zaatar topping: In a small bowl, combine the zaatar spice blend with the olive oil. Stir until a thick, spreadable paste forms. If it seems too dry, add a little more olive oil, a teaspoon at a time. The consistency should be like a thick pesto.
⏱️ 3 minutes - 3
Preheat the oven: Place a baking stone or an inverted baking sheet on the middle rack of your oven and preheat to 230°C (450°F). Allow it to heat up for at least 30 minutes to ensure a hot surface for baking.
⏱️ 30 minutes (preheating) - 4
Shape the manakish: Lightly flour a clean work surface. Divide the dough into 8 equal portions. Gently flatten each portion into a ball, then use your fingertips or a rolling pin to shape each ball into a round disc, about 15-20 cm (6-8 inches) in diameter and about 0.5 cm (1/4 inch) thick. You can also create a slight rim around the edge.
⏱️ 15 minutes - 5
Top the manakish: Carefully transfer the shaped dough discs to parchment paper or lightly floured baking sheets. Spread a generous layer of the zaatar-olive oil mixture evenly over each disc, leaving a small border around the edge. Press gently to ensure the topping adheres.
⏱️ 5 minutes - 6
Bake the manakish: Carefully slide the manakish (on parchment paper, if using) onto the preheated baking stone or inverted baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden brown and puffed up, and the zaatar topping is fragrant and slightly toasted. The bottom should also be golden.
⏱️ 12-15 minutes - 7
Serve: Remove the manakish from the oven. Let them cool slightly for a minute or two before serving. They are best enjoyed warm.
⏱️ 2 minutes
💡 Conseils de pro
- ✓For a crispier crust, ensure your oven and baking surface are very hot.
- ✓Zaatar quality significantly impacts the flavor; use a fresh, aromatic blend.
- ✓Manakish are traditionally eaten folded in half (like a pocket) or served flat.
- ✓Pair with a glass of traditional Lebanese tea (shay) or a refreshing glass of laban (yogurt drink).
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a sprinkle of Akkawi or mozzarella cheese over the zaatar mixture before baking.
- Incorporate kishk (fermented milk and bulgur) into the zaatar topping for a tangy, complex flavor.