Manakish Zaatar
Manakish Zaatar is a beloved Lebanese flatbread, traditionally enjoyed for breakfast. A simple yet flavorful dough is topped with a fragrant mixture of zaatar (a blend of herbs, sesame seeds, and sumac) and olive oil, then baked until golden and slightly crispy.
🧂 Ingredients
- 500 g Bread dough(Use your favorite homemade or store-bought pizza or bread dough. Ensure it has had at least one rise.)
- 100 g Zaatar(Lebanese zaatar blend is preferred for its authentic flavor. Adjust to taste.)
- 100 ml Extra virgin olive oil(Good quality olive oil will enhance the flavor.)
- 2 tbsp All-purpose flour(For dusting the work surface and rolling pin.)
👨🍳 Instructions
- 1
Prepare the dough: If using homemade dough, ensure it has completed its first rise according to your recipe. If using store-bought, bring it to room temperature. Lightly flour a clean work surface and your hands.
⏱️ 5 minutes - 2
Divide and shape the dough: Divide the dough into 6 equal portions. Gently shape each portion into a ball. On the floured surface, roll out each ball into a thin, round or oval-shaped flatbread, about 6-8 inches in diameter and approximately 1/4 inch thick. You can also stretch the dough by hand if preferred.
⏱️ 15 minutes - 3
Prepare the zaatar topping: In a small bowl, combine the zaatar and olive oil. Stir until you achieve a thick, spreadable paste. Add a little more olive oil if it seems too dry, or a touch more zaatar if too oily.
⏱️ 5 minutes - 4
Assemble the manakish: Place the rolled-out dough rounds onto baking sheets lined with parchment paper or lightly greased. Spread a generous layer of the zaatar-olive oil mixture evenly over each dough round, leaving a small border around the edges. Ensure the topping is well distributed.
⏱️ 5 minutes - 5
Bake the manakish: Preheat your oven to its highest setting, ideally 230-250°C (450-475°F). If you have a pizza stone or baking steel, preheat it in the oven. Carefully transfer the manakish (on parchment paper or directly onto the hot stone/steel) into the preheated oven. Bake for 12-15 minutes, or until the edges are puffed up, golden brown, and slightly crispy, and the zaatar topping is fragrant and lightly toasted.
⏱️ 12-15 minutes - 6
Serve immediately: Remove the manakish from the oven. For the best experience, serve hot, straight from the oven. They can be enjoyed on their own or with a side of yogurt or fresh vegetables.
⏱️ N/A
💡 Pro Tips
- ✓Manakish Zaatar is an essential part of a traditional Lebanese breakfast spread.
- ✓The ideal texture is thin and crispy, with a slightly chewy crust.
- ✓Eat them hot off the oven for the most satisfying flavor and texture.
- ✓Don't overcrowd the oven; bake in batches if necessary to ensure even cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Manakish bi Jibneh: Add a sprinkle of Akkawi or Mozzarella cheese over the zaatar mixture before baking.
- Manakish bi Lahme: Top with a thin layer of spiced ground meat (lamb or beef) mixed with onions and tomatoes before baking.