Manakish Za'atar
Lebanese flatbread baked with za'atar, olive oil, and sesame.
About This Recipe
Manakish is Lebanon's beloved breakfast flatbread — a pillowy, slightly chewy dough topped with a generous slather of za'atar mixed with good olive oil and baked until fragrant and the edges blister golden. Eaten warm with fresh tomato, cucumber, olives, labneh, and sweet tea, it is a morning ritual across the Levant.
Ingredients
Serves 6
- 400 gstrong white bread flour
- 7 ginstant dried yeast (1 sachet)
- 1 tspsugar
- 1 tspsalt
- 2 tbspolive oil
- 240 mlwarm water
- 5 tbspza'atar spice blend
- 5 tbspextra-virgin olive oil (for topping)
- 1 tbspsesame seeds (extra, optional)
Instructions
- 1
Make the dough
Mix flour, yeast, sugar, and salt in a large bowl. Add olive oil and warm water. Knead for 8 minutes until the dough is smooth and elastic. Place in a lightly oiled bowl, cover, and prove in a warm place for 60–90 minutes until doubled.
- 2
Make the za'atar topping
Mix za'atar with 5 tbsp olive oil until a thick, spreadable paste forms. It should not be dry. Taste and add a small pinch of salt if the za'atar blend is unseasoned.
- 3
Shape and top
Preheat oven to 250 °C (480 °F) with a baking stone or heavy baking sheet inside. Divide dough into 6 balls. Roll each into a thin 20 cm circle on a lightly floured surface. Spread a heaped tablespoon of za'atar paste over each disc, leaving a 1 cm border.
- 4
Bake
Slide manakish onto the hot baking stone or sheet in batches. Bake for 6–8 minutes until the edges are puffed and lightly golden and the topping is fragrant. Serve immediately.
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Pro Tips
- →
A very hot oven and a preheated baking surface give the authentic puff and char.
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Roll the dough thin — thick manakish become bready and doughy rather than light and chewy.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Manakish with cheese: top with shredded Akkawi or mozzarella instead of or alongside za'atar.
- •
Add a drizzle of pomegranate molasses over the baked za'atar topping for sweet-tart contrast.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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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.
Storage
Best eaten straight from the oven. Refrigerate up to 2 days wrapped; re-warm in a hot dry pan.
History & Origin
Manakish Za'atar 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.
Frequently Asked Questions
Can I make this ahead of time?
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.
What can I substitute if I don't have all the ingredients?
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.
How do I know it's authentic?
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.
Why didn't mine turn out as expected?
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.
Nutrition Facts
Per serving (160g / 5.6 oz) · 6 servings total
Time Summary
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