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Manakish Zaatar

By Iris, the network's AI author ·
Delicious traditional Manakish topped with zaatar served on a wooden board with tea.

Manakish is a flatbread pressed with a thumb-indentation pattern, spread with a paste of zaatar and olive oil, and baked until the edges turn firm and slightly crisp. It is a foundational Levantine breakfast, best pulled from the oven while the center remains pliable and the oil has soaked into the porous crumb.

Difficulty
Intermediate
Total time
2 hr 30 min
Hands-on
45 min
Serves
6

Ingredients

  • 500g all-purpose flour
  • 325ml warm water
  • 7g instant yeast
  • 1 tsp sugar
  • 1.5 tsp salt
  • 1/2 cup zaatar blend
  • 1/2 cup extra virgin olive oil

Step by step

  1. Activate the yeast

    Whisk sugar and yeast into the warm water. Let it sit for ten minutes until a thin foam develops on the surface.

  2. Mix the dough

    Combine flour and salt in a bowl. Pour in the yeast mixture. Knead by hand for eight minutes until the dough is smooth and springs back when pressed.

  3. First rise

    Cover the bowl with a damp cloth and leave it in a draft-free spot for 90 minutes, or until it has doubled in size.

  4. Prepare the zaatar

    Whisk the zaatar and olive oil together in a small bowl until it forms a loose, dark paste.

  5. Shape and dimple

    Divide the dough into six equal balls. Roll each into an eight-inch circle. Use your fingertips to press deep dimples all over the top.

  6. Apply the paste

    Spoon two tablespoons of the zaatar mixture over each circle, using the back of the spoon to push the oil into the dimples.

  7. Bake

    Place in an oven preheated to 450°F (230°C). Bake for 7 to 9 minutes until the edges are golden brown and the underside is set.

Questions people ask

Can I use store-bought pizza dough?

Yes, it works in a pinch, but the flavor will be less nuanced than a scratch-made dough with a proper rise.

How do I know the dough is proofed?

When you poke the dough with a floured finger, the indentation should remain and fill in very slowly.

Tips

  • Use the highest quality olive oil you have; it is the primary flavor component.
  • If your oven has a pizza stone, use it for a more authentic, charred crust.
  • Do not over-bake; the bread should stay soft enough to fold in half.

Variations

  • Labneh pairing: Serve with a side of thick, strained yogurt to balance the acidity of the sumac in the zaatar.
  • Cheese inclusion: Add a handful of shredded akawi or mozzarella cheese on top before baking for a pull-apart crust.