If there’s one dish that perfectly captures the soul of Middle Eastern mornings, it’s Manakish. This za’atar flatbread with olive oil is more than just a warm piece of dough—it's a culinary ritual, often eaten fresh from the oven, folded in half, and enjoyed with mint tea or a side of fresh vegetables and labneh. Whether you’re strolling through a bustling Lebanese bakery or enjoying a cozy family breakfast at home, this flatbread is a staple in many Syrian food traditions and a standout among beloved Arabic dishes. Earthy, fragrant, and chewy in all the right ways, it’s no wonder Manakish has stood the test of time as one of the region’s most iconic bites.
Za’atar Flatbread with Olive Oil (Manakish)
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Rise Time 1 hour hr 3 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Appetizer, Breakfast, Brunch, Snack
Cuisine Middle Eastern
Servings 4 makes four 8-inch flatbreads
Mixing bowls At least two — one for the dough and one for the za’atar olive oil mixture.
Measuring cups and spoons Precision matters when baking, especially with yeast-based dough.
Rolling Pin To roll out your dough rounds evenly. A wine bottle works in a pinch!
Baking sheet or pizza stone A heavy baking sheet is great, but a preheated pizza stone can really mimic the heat of a traditional taboon oven.
Kitchen towel or plastic wrap For covering the dough as it rises.
Oven mitts and spatula Safety and ease when removing your hot manakish from the oven.
For the dough
- 3 cups all-purpose flour plus extra for kneading
- 1 tablespoon sugar
- 1 teaspoon salt
- 2¼ teaspoons instant yeast 1 packet
- ¾ cup warm water
- ¼ cup warm milk
- 2 tablespoons olive oil
For the za’atar topping
- ¼ cup za’atar spice you can use a store-bought zatar spice recipe or make your own — more on that below
- ⅓ cup extra virgin olive oil
Step 1: Prepare the dough
In a large mixing bowl, combine the warm water, warm milk, sugar, and instant yeast. Let it sit for 5 minutes until it starts to foam slightly — this means the yeast is activated and ready to work its magic. Stir in the olive oil.
Gradually add the flour and salt, mixing until a rough dough forms. Turn it out onto a floured surface and knead for 8–10 minutes until smooth and elastic. You’ll feel it change texture as the gluten develops.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for about an hour, or until doubled in size.
Step 2: Make the za’atar topping
In a small bowl, combine the za’atar spice with olive oil. The mixture should be thick and spreadable, not watery. If you want a more intense flavor, let the mixture sit for 15–20 minutes to allow the spices to infuse the oil.
Step 3: Shape the dough
Once risen, divide the dough into four equal portions. Roll each piece into a ball, then use a rolling pin to flatten into a circle about 8 inches in diameter. Don’t worry if they aren’t perfectly round — rustic is good here!
Place the dough circles onto a baking sheet lined with parchment paper.
Step 4: Apply the topping
Spread a generous spoonful of the za’atar mixture onto each dough circle, leaving a slight border around the edge. Press lightly with the back of the spoon to make sure the mixture adheres to the dough.
Step 5: Bake to perfection
Preheat your oven to 475°F (245°C). Bake the flatbreads for 10–12 minutes, or until the edges are golden brown and slightly puffed. For a crispier base, you can bake the flatbread directly on a preheated pizza stone.
Step 6: Serve and enjoy
Remove from the oven and let cool for a minute or two. Fold, slice, or tear as desired. Serve warm and fresh!
Pairings and Serving Suggestions
Manakish is incredibly versatile — think of it as the Middle East’s answer to pizza. Traditionally, it's served for breakfast, but it easily holds its own at lunch or dinner when paired with a few complementary sides.
- Labneh (strained yogurt): Its tangy creaminess balances the herbal richness of za’atar. Add a drizzle of olive oil and a sprinkle of sumac.
- Fresh vegetables: Cucumbers, tomatoes, olives, and mint leaves are classic accompaniments in many Lebanese food traditions.
- Olives and pickles: Briny bites pair beautifully with the warm, spiced bread.
- Hard-boiled eggs or za’atar chicken: For a protein-packed upgrade, pair your flatbread with sliced boiled eggs or strips of grilled chicken seasoned with the same zatar seasoning for harmony.
- Mint tea or ayran: A cold yogurt-based drink or a warm cup of tea makes it a full Levantine meal.
If you’re feeling adventurous, serve this alongside a dessert like kunafa for a true tour through classic Arabian food recipes.
Frequently Asked Questions
1. Can I make my own za’atar spice blend at home?
Absolutely. A classic zaatar recipe typically includes dried thyme, oregano, marjoram, toasted sesame seeds, and sumac. Some versions may include a pinch of salt or cumin. You can adjust the ratios to suit your taste, making it one of the most customizable spice mix recipes.
2. Is this flatbread traditionally made with whole wheat flour or white flour?
White all-purpose flour is traditional, but you can substitute up to half with whole wheat flour for added fiber and a nuttier flavor.
3. Can I freeze manakish?
Yes. After baking, let the flatbreads cool completely. Wrap individually in foil or plastic wrap and store in the freezer for up to two months. Reheat in a 350°F oven for about 5–7 minutes.
4. Is this the same as zaatar bread I see in bakeries?
Yes! Manakish is often referred to as zaatar bread. It's a staple in Syrian food and Lebanese bakeries and varies slightly in size or thickness by region.
5. Can I add toppings like cheese or meat?
Definitely. One popular variation is manakish bi jibneh (with cheese), using akkawi or mozzarella. Another is topped with minced meat or used as a base for zaatar chicken, marrying two zatar recipes in one dish.
