Manakish za’atar (Lebanese flatbread)
Lebanon’s breakfast staple: soft flatbreads spread with za’atar and olive oil, baked hot and rolled up with tomato, cucumber and mint.
- 100 min90 prep · 10 cook
- MediumDifficulty
- 480 kcalper serving
Ingredients
- Plain flour500 g
- Dried yeast7 g
- Sugar1 tsp
- Salt1 tsp
- Lukewarm water300 ml
- Olive oil120 ml
- Za’atar6 tbsp
- Tomato, cucumber and mint, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Dissolve the yeast and sugar in the water, then knead with the flour, salt and 2 tbsp of the oil into a smooth dough.
- 2
Cover and leave to rise until doubled.
- 3
Heat the oven as hot as it goes (at least 250 °C) with a tray inside. Mix the za’atar with the rest of the oil.
- 4
Divide the dough into 6, roll into 20 cm rounds and press dimples all over with your fingertips.
- 5
Spread with the za’atar paste, leaving a thin rim, and bake on the hot tray until the edges are golden.
- 6
Serve warm, rolled up with tomato, cucumber and fresh mint.
Tips and questions
- What is za’atar?
- A Levantine blend of dried wild thyme, sumac and toasted sesame seeds, sometimes with salt. Look for it in Middle Eastern shops.
- Can I freeze manakish?
- Yes. Freeze baked and cooled manakish, then reheat in a hot oven for a few minutes.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
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