How to Make Manakish Za’atar
There’s something about the smell of za’atar on warm bread that turns any kitchen into a memory. Making manakish — Lebanon’s beloved flatbread — is simple, and with real Mediterra Za’atar it becomes something special.
Why You’ll Love This Recipe
- Authentic flavor with a crisp edge and tender crumb
- Hands-on time under 20 minutes
- Perfect for breakfast, mezze, or snacking
- Scales well for gatherings
Ingredients
- 1½ cups warm water
- 2 tsp instant yeast
- 3½ cups all-purpose flour
- 1 tsp fine sea salt
- 2 tbsp olive oil (plus more for topping)
- ½ cup Mediterra Za’atar Blend
- ⅓–½ cup Elixir Gold Olive Oil (to mix with za’atar)
How to Make It
- Stir warm water and yeast in a bowl. Rest 10 minutes.
- Add flour, salt, and 2 tbsp olive oil. Knead until smooth, 8–10 minutes.
- Cover and rise 1 hour until doubled.
- Heat oven to 475°F (245°C). Preheat a stone or inverted sheet.
- Divide dough into 6–8 balls. Roll each to ¼-inch thick rounds.
- Mix za’atar with olive oil to a thick, spreadable paste. Spread over rounds, leaving a small border.
- Bake 6–8 minutes until golden at edges. Serve warm.
Tips for Bakery-Level Manakish
- Preheat the stone/sheet at least 20 minutes for blistered bottoms
- Use enough oil in the za’atar paste to prevent dryness
- Poke a few holes with a fork to keep bubbles even
Variations
- Cheese: Add akkawi or mozzarella before baking
- Mix: Half za’atar, half cheese on the same round (manakish “cocktail”)
- Spicy: Add Aleppo pepper to the za’atar paste
Serving Suggestions
- With labneh, fresh mint, and cucumbers
- Alongside olives and tomatoes for a mezze breakfast
- Finish with a drizzle of Elixir Gold Olive Oil
Want more Levantine staples? Explore the Levantine Vault or browse Chef’s Table.
FAQs
Can I use active dry yeast?
Yes. Bloom in warm water 10 minutes until foamy.
Can I freeze the dough?
Yes. Freeze after the first rise. Thaw overnight in the fridge, then portion and proceed.
How oily should the topping be?
Paste should be glossy and spreadable. Too dry will taste bitter; add more oil.
Nutrition (Per Round, 8 rounds)
290 kcal · 12 g fat (2 g sat) · 38 g carbs · 7 g protein · 420 mg sodium
Manakish Za’atar (Lebanese Za’atar Flatbread)
Ingredients
- 1½ cups warm water
- 2 tsp instant yeast
- 3½ cups all-purpose flour
- 1 tsp fine sea salt
- 2 tbsp olive oil
- ½ cup Mediterra Heritage Za’atar Blend
- ⅓–½ cup Elixir Gold Olive Oil (for za’atar paste)
Instructions
- Combine warm water and yeast; rest 10 minutes.
- Add flour, salt, and olive oil; knead 8–10 minutes until smooth.
- Cover; rise 60 minutes until doubled.
- Preheat oven and stone/sheet to 475°F (245°C).
- Divide into 6–8 balls; roll to ¼-inch thick rounds.
- Mix za’atar and olive oil to a thick paste; spread over rounds.
- Bake 6–8 minutes until edges are golden. Serve warm.
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