Za'atar Manakish
intro
Warm, herb-crusted flatbread slathered with tangy za’atar and olive oil, a portable, savory bake perfect for casual outdoor meals.
Ingredients
Steps
Prepare the flatbread dough
In a large mixing bowl, combine 300g all-purpose flour, 7g instant yeast, 4g granulated sugar, and 2g (½ tsp) fine sea salt. Pour in 180ml warm (40C/105F) water and 15ml (1 tbsp) extra-virgin olive oil, then mix with a wooden spoon until a shaggy, lumpy mass forms. Knead by hand on a lightly floured countertop for 5 minutes until the dough is smooth, elastic, and no longer sticky to the touch.
Proof the dough
Coat the inside of a clean glass bowl with 5ml (1 tsp) olive oil, place the kneaded dough inside, and turn once to coat the dough surface lightly in oil. Cover the bowl tightly with a damp cotton kitchen towel, and let rest in a warm, draft-free spot (24C/75F) for 20 minutes until the dough doubles in volume when pressed with a finger.
Make za'atar oil topping
While the dough rises, stir together 30g (3 tbsp) za'atar spice blend, the remaining 3g (½ tsp) fine sea salt, and 40ml (2 tbsp + 1 tsp) extra-virgin olive oil in a small ceramic bowl until it forms a thick, spreadable, herb-flecked paste. Set aside at room temperature until ready to use.
Shape dough rounds
Once the dough is fully risen, punch it down firmly in the center to release all trapped air, then divide it into 4 equal 120g portions. Roll each portion into a tight, smooth ball, then use a wooden rolling pin to flatten each into a 15cm (6-inch) round, 5mm (¼-inch) thick. Place the rounds on a baking sheet lined with unbleached parchment paper, leaving 2cm (1 inch) of space between each round to allow for spreading.
Top the dough rounds
Spoon ¼ of the za'atar oil paste onto the center of each dough round, then use the back of the spoon to spread the paste evenly across the surface, leaving a 1cm (½-inch) plain, uncoated border around the edge of each round. Let the topped rounds rest for 5 minutes at room temperature to puff slightly before baking.
Bake the manakish
Preheat your oven to 240C (475F) while the topped rounds rest, placing the oven rack in the middle position. Once the oven is fully hot, bake the manakish for 8-10 minutes, until the edges are crisp and light golden brown, and the za'atar topping is fragrant and slightly bubbly. Avoid overbaking, as this will make the flatbread tough and dry.
Rest and serve
Transfer the baked manakish to a wire cooling rack to rest for 2 minutes, then serve warm, either folded in half like a wrap or cut into triangular wedges, paired with fresh sliced cucumber, tomato, or brined olives if desired.
Tips
2.Seek out high-quality za'atar made with real dried wild thyme, tangy sumac, and toasted sesame seeds; cheap, grocery-store blends often use filler ingredients that lack bright, authentic flavor.
3.For an extra-crisp, restaurant-style crust, preheat a pizza stone or cast-iron baking sheet in the oven for 15 minutes before baking the manakish directly on the hot surface, reducing bake time by 1-2 minutes.
OMG this za'atar manakish is a total game changer! I made it for our Sunday family brunch last weekend and everyone went back for seconds. I used store-bought pizza dough to save time (no shame!) and it still came out SO good. Even my super picky 7 year old asked for it in his lunchbox this week. 10/10 will be making this on regular rotation for meal prep!
I’ve been chasing the manakish I had at a little Lebanese spot in Brooklyn forever and this recipe is dead on! The ratio of za’atar to olive oil is exactly right, not too dry, not so oily it drips down your wrist (well, okay, a little drip is part of the fun). So easy to throw together even on a busy weeknight.
Really solid recipe! Cook time was right at 45 minutes like the recipe said, super straightforward. My only note is I wish I’d added a pinch more salt to my za’atar mix because my store-bought blend was a little bland. Otherwise, fantastic, will make again, probably top with a little crumbled feta and fresh tomato next time.
Made these for a work potluck last week and people were hounding me for the recipe before I even left! I made a half batch with extra sumac for my tang-obsessed coworkers and a regular batch, both vanished in 10 minutes flat. Such a crowd pleaser, way easier than bringing a boring veggie platter.
Just pulled these out of the oven and my whole apartment smells incredible! First time making manakish ever and the instructions were so easy to follow, no confusing steps at all. Already ate half a piece standing over the stove oops.
Total meal prep win! I made a big batch on Sunday, cut them into quarters, and stored them in the fridge for quick breakfasts all week. 20 seconds in the microwave and they taste just as fresh as the day I baked them. Total game changer for my chaotic morning commute.
Taste was great but my dough got a little soggy in the middle when I baked it? Not sure what I did wrong, I followed the measurements exactly. Still edible, just not as crispy as I wanted.
My teta (grandma) used to make manakish for us every Saturday morning and I’ve been too intimidated to try making it myself since she passed. This recipe was so easy and it tasted exactly like hers. I cried a little when I took the first bite. Thank you so much for sharing this, it means the world.
Super easy, great flavor! I added some thinly sliced red onion on top before baking and it added such a nice sharp, sweet contrast to the herby za’atar. Will definitely make again, might try adding some ground lamb on half next time for a heartier version.
If you’re on the fence about making this, STOP SCROLLING AND DO IT. I’m a total beginner when it comes to baking any kind of bread and these turned out perfect on my first try. The za’atar and olive oil mix is so fragrant, I’ve been snacking on the leftover spread on pita all afternoon. 10/10 no notes, perfect easy weeknight treat.