Lebanese flatbread topped with za'atar and olive oil.
The quintessential Lebanese breakfast, manakish is a soft, slightly chewy flatbread generously spread with a paste of za'atar herb blend and extra-virgin olive oil, then baked until fragrant and golden at the edges.
Serves 6
Combine flour, yeast, sugar, and salt. Add water and olive oil and mix to a smooth dough. Knead for 8 minutes until elastic. Cover and prove in a warm place for 1 hour until doubled.
Preheat oven to 240°C (475°F) with a baking stone or heavy tray inside.
Mix za'atar with olive oil until a spreadable paste forms. Add sumac if using.
Divide dough into 6 balls. On a lightly floured surface, roll each into a thin round about 20 cm in diameter. Spread a generous tablespoon of za'atar paste over each round, leaving a 1 cm border.
Slide flatbreads onto the hot stone or tray. Bake for 7–10 minutes until edges are golden and underside is lightly charred. Serve hot with tomato, cucumber, and olives.
A very hot oven is key — it mimics a wood-fired oven.
The za'atar-to-oil ratio should be roughly equal by volume.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Top with crumbled akkawi or feta cheese (jibneh manakish).
Add minced lamb and pine nuts for a meat version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh. Reheat in a dry pan or oven. Keeps 1 day at room temperature.
Manakish (Za'atar Flatbread) is grounded in Lebanese mezze culture of bright lemon, tahini and fresh herbs. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Per serving (150g) · 6 servings total
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