If you’ve ever walked the winding streets of Beirut early in the morning, you’ve probably caught a whiff of something warm, earthy, and herbaceous baking in stone ovens — that’s Manakish Zaatar. This Lebanese breakfast staple is more than just bread; it’s a ritual, a memory, and a comforting start to the day. Manakish (also spelled manakeesh or manaqish) is a soft, chewy flatbread topped with a generous mixture of zaatar, a vibrant Middle Eastern spice blend that wakes up your senses. Whether eaten rolled, folded, or cut into wedges, it’s deliciously addictive and endlessly versatile.
Making it at home isn’t just rewarding—it’s surprisingly simple. This recipe gives you an authentic version of Lebanese flatbread with za'atar, baked to golden perfection. You’ll find it’s a great entry point if you’re just beginning to explore Lebanese recipes authentic to the region.
Manakish Zaatar
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Dough Rising Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Breakfast, Snack
Cuisine Lebanese, Middle Eastern
Servings 6 medium flatbreads
Mixing bowls For combining and kneading the dough. A stand mixer with a dough hook is helpful but not essential.
Measuring cups & spoons Accuracy is key in baking.
Rolling Pin To flatten the dough. If you don’t have one, use a clean wine bottle.
Baking sheets Flat sheets work best; line with parchment for easy cleanup.
Kitchen towel or plastic wrap To cover the dough while it rises.
Oven or pizza stone A pizza stone gives a crisper base, but a preheated baking sheet works well too.
For the Dough
- 3 cups all-purpose flour plus extra for kneading
- 1 tbsp sugar
- 1½ tsp salt
- 2¼ tsp instant dry yeast 1 packet
- 1 cup warm water around 110°F or 45°C
- 2 tbsp olive oil plus more for greasing
For the Zaatar Topping
- ⅓ cup zaatar seasoning a mix of dried thyme, sumac, sesame seeds, and oregano — see FAQs for homemade zaatar recipe
- ⅓ cup olive oil adjust as needed for consistency
Optional
- Crumbled feta sliced tomatoes, or labneh (to serve)
Activate the Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy. This means your yeast is alive and ready to go.
Make the Dough
In a large bowl, mix the flour and salt. Pour in the activated yeast mixture and olive oil. Stir with a wooden spoon until a rough dough forms.
Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6 minutes.
Form the dough into a ball and place in a lightly oiled bowl. Cover with a kitchen towel or plastic wrap and let it rise in a warm spot until doubled in size — about 1 hour.
Preheat the Oven
Preheat your oven to 475°F (245°C). Place a baking sheet or pizza stone inside to heat up. This gives the bread a crispier bottom.
Make the Zaatar Mixture
While the dough is rising, mix the zaatar seasoning and olive oil in a small bowl. You’re aiming for a paste-like consistency that’s easy to spread but not runny.
Shape the Manakish
Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a ball, then flatten into a disc about 6–7 inches in diameter.
Place each disc on a piece of parchment paper. Spread 1–2 tablespoons of the zaatar mixture evenly across the surface, leaving a small border at the edge.
Bake
Carefully transfer the parchment-lined dough to the hot baking sheet or stone. Bake each flatbread for 8–10 minutes, until the edges are golden and the base is cooked through.
Repeat with remaining flatbreads.
Serve
Serve warm, folded or flat. Add toppings like labneh, olives, fresh mint, or crumbled feta if desired.
Perfect Pairings for Manakish Zaatar
Manakish zaatar is usually enjoyed as a quick breakfast or brunch item, but it also fits beautifully into a larger spread of Lebanese mezze or middle eastern side dishes.
Here are some of the best pairings to serve alongside your zaatar bread:
- Labneh with olive oil – The creamy tang balances the herbal sharpness of the zaatar.
- Fresh vegetables – Sliced cucumber, radishes, and cherry tomatoes add crunch and freshness.
- Olives and pickles – Briny accents work perfectly with the rich olive oil and zaatar.
- Kibbeh – For a heartier meal, include baked or fried kibbeh. If you're curious, try out a kibbeh recipe lebanese in origin to keep it authentic.
- Fatteh – Another Lebanese breakfast star. If you're already prepping chickpeas, consider a fatteh recipe for the same spread.
- Mint tea or Arabic coffee – Either makes a perfect traditional beverage pairing.
Whether you’re building a full mezze table or just want a light bite, this flatbread is right at home.
Frequently Asked Questions
1. Can I use a different type of flour?
Yes, you can substitute part of the all-purpose flour with whole wheat flour for a more rustic texture. Keep in mind, this might make the bread denser. A 50/50 blend is a good starting point.
2. What’s in zaatar seasoning, and can I make it myself?
Zaatar seasoning varies by region, but the classic Lebanese zaatar recipe typically includes dried thyme, sumac, toasted sesame seeds, and oregano or marjoram. You can make your own by mixing 2 tbsp dried thyme, 1 tbsp sumac, 1 tbsp sesame seeds, and ½ tsp salt.
3. What’s the best way to store leftovers?
Store baked manakish in an airtight container for up to 3 days. Reheat in a toaster oven or skillet. You can also freeze them individually wrapped in foil or parchment and reheat straight from frozen.
4. Can I use other toppings besides zaatar?
Absolutely. While zaatar bread is the most iconic, variations include cheese (usually akkawi or feta), ground meat with spices (lahm bi ajeen), or a mix of cheese and zaatar. These are great options for creating different recipes with zaatar as a base.
5. Is there a difference between zaatar and zatar?
Not really — they’re simply different spellings of the same word. Whether you say zaatar, zatar, or za’atar, it refers to the same bold, herbaceous middle eastern spice mix.
