Za'atar Manakish
Levantine flatbread topped with za'atar and olive oil, baked until the edges crisp and the topping turns fragrant — a Lebanese breakfast staple.
Manakish is what a lot of households in Lebanon and the wider Levant eat for breakfast, usually picked up fresh from a bakery on the way to work rather than made at home — but it’s simple enough to bake yourself, and the smell of za’atar toasting in the oven is worth the effort alone.
The dough itself is a fairly standard enriched flatbread base, close to a thin pizza dough, so if you already have a go-to dough recipe you like, it will likely work here too. What makes manakish is the topping-to-crust ratio: the za’atar paste should go on generously, right to the edges.
Leftover rounds freeze well after baking — reheat them directly in a hot oven or dry skillet for a few minutes rather than the microwave, which leaves the crust soft instead of crisp.
Ingredients
- 3 cups all-purpose flour
- 2 1/4 tsp instant yeast — one packet
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water
- 3 tbsp, plus more for the topping olive oil
- 1/2 cup za'atar
Method
- Make the dough
In a large bowl, stir together the flour, yeast, sugar and salt. Add the warm water and 3 tablespoons of olive oil, and mix until a shaggy dough forms.
- Knead and rise
Knead on a floured surface for about 8 minutes, until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, until doubled in size.
- Shape
Punch down the dough and divide into 6 equal pieces. Roll each into a circle about 1/4 inch thick, and place on parchment-lined baking sheets.
- Top with za'atar
Mix the za'atar with enough olive oil to form a spreadable paste — roughly equal parts by volume. Spread generously over each round, all the way to the edges, and dimple the dough lightly with your fingertips.
- Bake
Bake at 475°F (245°C) for 10-12 minutes, until the edges are golden and the base is cooked through. Serve warm, ideally with labneh, sliced tomato and cucumber alongside.