Man'oushe Za'atar

About This Recipe

Man'oushe za'atar is the Lebanese breakfast pizza — a soft, slightly chewy flatbread spread generously with za'atar (a blend of dried wild thyme, sumac, sesame seeds, and salt) bound in olive oil, then baked on a hot dome called a saj until the dough is set and the topping forms a fragrant, 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 mint leaves, sliced cucumber, tomato, olives, or labneh. The dough is yeasted but quick (90 minutes from start to oven), the topping takes 60 seconds to mix, and the result is one of the most fragrant breakfasts in the world. Eat it folded, with a sweet glass of black tea and rose petal jam on the side.

Ingredients

Serves 6

• 500 gall-purpose flour
• 7 ginstant yeast (1 packet)
• 1 tspsugar
• 1.5 tspsalt
• 320 mlwarm water
• 3 tbspolive oil (for the dough)
• 6 tbspLebanese za'atar blend
• 120 mlextra-virgin olive oil (for the topping)
• extra flour for dusting
• fresh mint, sliced tomato, cucumber, olives, and labneh to serve

Instructions

1. 1

   Mix dough

   In a wide bowl, whisk flour, yeast, sugar, and salt. Add warm water and 3 tbsp olive oil. Mix to a shaggy dough.

2. 2

   Knead and rise

   Knead 8 minutes by hand (or 5 minutes in a mixer) until smooth and elastic. Cover and let rise 60–90 minutes until doubled.

3. 3

   Mix the za'atar oil

   Stir za'atar with olive oil in a small bowl to form a loose green paste — it should be very wet, drizzling consistency. Rest 10 minutes for flavors to bloom.

4. 4

   Preheat hot

   Heat oven to its maximum (250–260°C) with a heavy baking tray or pizza stone inside.

5. 5

   Shape

   Divide dough into 6 balls. On a lightly floured surface, roll or stretch each into a round about 20 cm wide and 4 mm thick.

6. 6

   Top generously

   Spread 2 tbsp of the za'atar oil over each round, going right to the edges. Use the back of a spoon to push the oil into the dough — it should look wet and dark green.

7. 7

   Bake hot and fast

   Slide rounds onto the hot tray in batches. Bake 5–7 minutes each until the dough is set, faintly puffed, and the za'atar topping is fragrant — not browned.

8. 8

   Serve immediately

   Pile the warm man'oushe in a stack wrapped in a clean cloth to keep them pliable. Bring to the table with mint, cucumber, tomato, olives, and labneh. Fold and eat with the hands.

Variations

• •

  Man'oushe jibneh: with melted akkawi cheese instead of za'atar.

• •

  Lahm bi ajeen: with spiced minced lamb topping (Levantine meat pizza).

• •

  Mixed man'oushe: half za'atar, half cheese, folded together — Beirut bakery classic.

Storage

Best the day made. Store cooled flatbreads stacked in a sealed bag at room temp 1 day; revive in a hot oven for 2 minutes. Freeze 1 month wrapped in foil.

Frequently Asked Questions