Zaatar Bread (Palestinian Manaqeesh with Zaatar and Olive Oil)

About This Recipe

Manaqeesh bi zaatar (مناقيش بالزعتر) — commonly called zaatar bread in English — is the quintessential Palestinian and Levantine breakfast, sold from bakeries and street ovens from before sunrise, the aroma of wild thyme and olive oil drifting through every neighbourhood. The zaatar mixture here is not the dried herb alone but a precise blend: Palestinian or Lebanese dried wild thyme (Origanum syriacum), ground sumac for tartness, toasted sesame seeds for nuttiness, and good olive oil to bind it into a spreadable paste. This is pressed into rounds of soft dough — either leavened bread dough or the quick version made with Greek yogurt — and baked in a very hot oven or on a saj griddle until the edges puff and blister and the zaatar paste is fragrant and slightly darkened. In Palestinian villages, manaqeesh is folded in half and eaten straight from the oven, often with sliced tomatoes, cucumbers, and fresh white cheese (jibneh baida). The quality of zaatar mix matters enormously: seek out Palestinian or Syrian zaatar blends rather than generic supermarket versions.

Ingredients

Serves 4

• 300 gall-purpose flour(plus more for dusting)
• 1 tspinstant yeast
• 1 tspsugar
• 1 tspsalt
• 3 tbspolive oil
• 170 mlwarm water
• 4 tbspdried zaatar blend(Palestinian or Lebanese wild thyme mix)
• 3 tbspextra-virgin olive oil(for the topping)
• 1 tbsptoasted sesame seeds(if not already in the zaatar blend)

Instructions

1. 1

   Make the dough

   Combine flour, yeast, sugar, and salt in a bowl. Add olive oil and warm water. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8 minutes until smooth and elastic. Place in an oiled bowl, cover, and rest for 45 minutes until slightly risen.

   For a faster version, use 200g Greek yogurt mixed with 200g self-raising flour — no yeast, no wait.

2. 2

   Make the zaatar topping

   In a small bowl, combine zaatar blend, extra-virgin olive oil, and extra sesame seeds (if using). Stir into a spreadable paste. It should be moist but not oily — adjust with a little more zaatar or oil as needed.

3. 3

   Shape the flatbreads

   Preheat oven to 230°C (445°F) with a pizza stone or heavy baking tray inside. Divide dough into 4 balls. On a lightly floured surface, roll each ball into a round roughly 18–20cm diameter and 3–4mm thick.

4. 4

   Top and bake

   Spread the zaatar paste generously over each flatbread, leaving a 1cm border. Slide onto the preheated stone or tray. Bake for 8–10 minutes until the edges are golden and the zaatar is fragrant.

   Bake in the hottest part of your oven. The high heat is what creates the characteristic puffy, blistered edges.

5. 5

   Serve warm

   Serve immediately, folded in half or flat. Accompany with sliced tomatoes, fresh cucumbers, olives, and fresh white cheese.

Variations

• •

  Zaatar and cheese manaqeesh: spread zaatar paste, then scatter crumbled akkawi or feta on top before baking.

• •

  Mini manaqeesh: make 8 smaller rounds for breakfast pastry-style bites.

Storage

Best eaten fresh. Leftovers keep wrapped at room temperature for 1 day; reheat in a dry pan or oven for 3 minutes. Do not refrigerate — the bread becomes tough.

Frequently Asked Questions