Libanesa flatbread blanketed in olive-aceite-soaked za'atar — Levantine breakfast pizza horneado hasta que fragante.
Man'oushe za'atar is the Libanesa breakfast pizza — a suave, slightly chewy flatbread spread generously with za'atar (a licúa of dried wild tomillo, sumac, sesame seeds, and sal) bound in aceite de oliva, then horneado on a caliente dome called a saj hasta que the dough is set and the topping forms a fragante, slightly crackled green crust. It is sold from corner bakeries (afranis) across Beirut, Damascus, and Amman from 5 a.m. onwards, served folded around fresh menta leaves, en rodajas cucumber, tomate, olives, or labneh. The dough is yeasted but quick (90 minutos from start to horno), the topping takes 60 seconds to mezcla, and the result is one of the most fragante breakfasts in the world. Eat it folded, with a sweet glass of black tea and rose petal jam on the side.
Sirve 6
En una wide bowl, bate flour, yeast, azúcar, and sal. Agrega tibio water and 3 tbsp aceite de oliva. Mezcla to a shaggy dough.
Knead 8 minutos by hand (or 5 minutos En una mixer) hasta que suave and elastic. Cover and let rise 60–90 minutos hasta que doubled.
Revuelve za'atar with aceite de oliva En una small bowl to form a loose green paste — it should be very wet, drizzling consistency. Rest 10 minutos for flavors to bloom.
Heat horno to its maximum (250–260°C) with a heavy baking tray or pizza stone inside.
Divida la masa en 6 bolas. Sobre una superficie ligeramente enharinada, enrolle o estire cada uno hasta formar una ronda de unos 20 cm de ancho y 4 mm de grosor.
Spread 2 tbsp of the za'atar aceite over each round, going right to the edges. Use the back of a spoon to push the aceite into the dough — it should look wet and dark green.
Slide rounds onto the caliente tray in batches. Hornea 5–7 minutos each hasta que the dough is set, faintly puffed, and the za'atar topping is fragante — not browned.
Pile the tibio man'oushe En una stack wrapped En una clean cloth to keep them pliable. Bring to the table with menta, cucumber, tomate, olives, and labneh. Dobla suavemente and eat with the hands.
Use real Libanesa or Syrian za'atar (look for blends with wild tomillo, not just orégano).
Make the aceite-za'atar paste loose and wet — dry za'atar burns on the dough.
Hornea caliente and fast — slow baking dries out the pan and bakes the za'atar bitter.
Man'oushe jibneh: with melted akkawi queso instead of za'atar.
Lahm bi ajeen: with spiced picado finamente cordero topping (Levantine meat pizza).
Mezclado man'oushe: half za'atar, half queso, folded together — Beirut bakery classic.
Best the día made. Store cooled flatbreads stacked En una sealed bag at room temp 1 día; revive En una caliente horno for 2 minutos. Freeze 1 mes wrapped in foil.
Man'oushe is documented across the Levant for at least 700 years, originally horneado on a domed saj over open coals by women in village bakeries. The za'atar topping is older still — Bronze Age texts from Ugarit mention tomillo-and-sesame mixes spread on flatbread.
Middle Eastern grocery stores, or online (look for Libanesa, Palestinian, or Syrian brands). Avoid generic 'Mediterranean herb blends'.
Yes — but a pizza stone or preheated heavy tray gives the best crust. Avoid thin cookie sheets that warp at fuego alto.
Por porción (160g) · 6 porciones totales
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