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Manakish zaatar

Manakish Zaatar

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Prep Time 20 minutes
Cook Time 10 minutes
Dough Rising Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Snack
Cuisine Lebanese, Middle Eastern
Servings 6 medium flatbreads

Equipment

  • 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.

Ingredients
  

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)

Instructions
 

Activate the Yeast

  1. 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

  1. 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.
  2. 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.
  3. 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

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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.
  2. Repeat with remaining flatbreads.

Serve

  1. Serve warm, folded or flat. Add toppings like labneh, olives, fresh mint, or crumbled feta if desired.