📝 About This Recipe
Often called the 'pizza of the Levant,' Manakish Zaatar is the quintessential Lebanese breakfast that fills the streets of Beirut with the scent of toasted herbs and warm dough. This recipe features a soft, pillowy flatbread topped with a rich, tangy blend of wild thyme, toasted sesame seeds, and premium olive oil. It is a soul-warming staple that perfectly balances earthy, nutty, and acidic notes, making it the ultimate way to start your day with authentic Mediterranean flair.
🥗 Ingredients
The Dough (Ajeen)
- 4 cups All-purpose flour (sifted)
- 1.5 cups Warm water (between 105°F and 115°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1/4 cup Extra virgin olive oil (high quality Lebanese oil preferred)
- 1.5 teaspoons Sea salt
- 2 tablespoons Whole milk powder (optional, for a softer crumb)
The Zaatar Topping
- 1/2 cup Zaatar spice blend (look for a blend with wild thyme and sumac)
- 1/2 cup Extra virgin olive oil (adjust for a spreadable paste consistency)
Accompaniments
- 1 cup Labneh (strained yogurt)
- 2 pieces Cucumber (Persian or Lebanese variety, sliced)
- 1/2 cup Fresh mint leaves (whole leaves)
- 1/2 cup Kalamata or Black Olives (pitted)
- 1 cup Cherry tomatoes (halved)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, salt, and milk powder.
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3
Create a well in the center of the dry ingredients and pour in the yeast mixture along with the 1/4 cup of olive oil.
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4
Mix by hand or with a dough hook until a shaggy dough forms. Knead for 8-10 minutes by hand (or 5-6 minutes on medium-low speed in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
Lightly grease a clean bowl with olive oil, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
While the dough rises, prepare the topping by mixing the zaatar spice and 1/2 cup of olive oil in a small bowl until it forms a thick, spreadable paste.
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7
Preheat your oven to 475°F (245°C). If you have a baking stone or steel, place it on the middle rack while preheating.
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8
Punch down the risen dough and divide it into 6 to 8 equal-sized balls (roughly the size of a large lemon).
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9
On a lightly floured surface, roll each ball into a circle about 6-7 inches in diameter and 1/4 inch thick.
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10
Use your fingertips to press small indentations across the surface of the dough circles; this helps the zaatar oil pool and stay in place.
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11
Spread about 1.5 to 2 tablespoons of the zaatar mixture onto each dough circle, leaving a small border around the edges.
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12
Transfer the manakish to a parchment-lined baking sheet or directly onto the preheated pizza stone. Bake for 8-12 minutes, or until the edges are golden brown and the bottom is cooked through.
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13
Remove from the oven and immediately cover with a clean kitchen towel for 2 minutes; this traps the steam and ensures the crust remains soft and pliable.
💡 Chef's Tips
For the best flavor, use Lebanese extra virgin olive oil which has a distinct peppery finish. If your zaatar mix is too salty, add a pinch of extra sumac or toasted sesame seeds to balance it out. Do not overbake! Manakish should be soft enough to fold; if they become crackers, the temperature was too low or they stayed in too long. You can make the dough a day in advance and let it rise slowly in the refrigerator for a deeper fermented flavor. Always use 'wild thyme' zaatar if available, as the commercial 'oregano' versions lack the authentic citrusy punch.
🍽️ Serving Suggestions
Serve warm alongside a generous dollop of creamy Labneh for dipping. Pair with a glass of hot Lebanese black tea infused with fresh mint leaves. Roll the manakish up with fresh cucumber slices, mint, and olives inside for a portable breakfast wrap. Serve with a side of Shakshuka or soft-boiled eggs to make it a hearty brunch feast. Add a drizzle of honey over the zaatar for a surprising and delicious sweet-and-savory twist.