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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).
๐ง ์ฌ๋ฃ
- 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.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
โฑ๏ธ 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.
โฑ๏ธ 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 230ยฐC (450ยฐF). Allow it to heat up for at least 30 minutes to ensure a hot surface for baking.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 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.
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a crispier crust, ensure your oven and baking surface are very hot.
- โZaatar quality significantly impacts the flavor; use a fresh, aromatic blend.
- โManakish are traditionally eaten folded in half (like a pocket) or served flat.
- โPair with a glass of traditional Lebanese tea (shay) or a refreshing glass of laban (yogurt drink).
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.