📝 About This Recipe
Transport your kitchen to the bustling streets of Beirut with this authentic Manakish, the quintessential Lebanese flatbread. Featuring a soft, pillowy dough topped with a fragrant, earthy blend of wild thyme, sumac, and toasted sesame seeds, this dish is a sensory journey of citrusy notes and savory richness. It is the ultimate comfort food, cherished for its simplicity and the communal joy it brings to the breakfast table.
🥗 Ingredients
For the Dough
- 3 cups All-purpose flour (sifted)
- 1 cup Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1/4 cup Extra virgin olive oil (plus extra for greasing the bowl)
- 1 teaspoon Fine sea salt
For the Za'atar Topping
- 1/2 cup Za'atar spice blend (ensure it contains sumac and sesame seeds)
- 1/2 cup Extra virgin olive oil (high quality, cold-pressed preferred)
- 1 teaspoon Dried culinary sumac (for extra tanginess)
- 1/2 teaspoon Flaky sea salt (to taste)
Fresh Accompaniments
- 2 pieces Persian cucumbers (sliced into rounds)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Fresh mint leaves (stems removed)
- 1/2 cup Kalamata olives (pitted)
- 1/2 cup Labneh (strained yogurt for dipping)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture 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 and sea salt. Create a well in the center.
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3
Pour the yeast mixture and 1/4 cup of olive oil into the well. Stir with a wooden spoon until a shaggy dough begins to form.
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4
Knead the dough on a lightly floured surface for about 8-10 minutes, or use a dough hook in a stand mixer for 5-6 minutes, until the dough is smooth, elastic, and slightly tacky.
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5
Lightly grease a clean bowl with olive oil. Place the dough inside, cover with a damp cloth or plastic wrap, and 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 whisking together the za'atar spice, 1/2 cup of olive oil, and extra sumac in a small bowl until it forms a spreadable paste.
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7
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to heat; otherwise, use two large baking sheets.
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8
Gently punch down the risen dough and divide it into 6 equal-sized balls (roughly the size of an orange).
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9
On a lightly floured surface, roll each ball into a circle about 6-7 inches in diameter and roughly 1/4 inch thick.
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10
Use your fingertips to press small indentations (dimples) into the surface of the dough circles; this helps the za'atar oil pool and stay on the bread.
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11
Spread about 1.5 to 2 tablespoons of the za'atar mixture over each dough circle, leaving a small border around the edges.
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12
Carefully transfer the flatbreads to the preheated baking sheets or pizza stone. Bake for 10-12 minutes 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 bread stays soft rather than becoming a cracker.
💡 Chef's Tips
Always use high-quality, fresh olive oil as it is the primary fat and flavor carrier in this dish. If your za'atar blend is very salty, omit the extra sea salt in the topping mixture. For an ultra-soft crust, don't overbake; the bread should be pale gold, not dark brown. You can prepare the dough 24 hours in advance and let it rise slowly in the refrigerator for deeper flavor. If you don't have a warm spot for rising, turn your oven on for 1 minute, turn it off, and place the bowl inside.
🍽️ Serving Suggestions
Serve warm with a side of creamy Labneh drizzled with more olive oil. Pair with a glass of hot Lebanese tea infused with fresh mint leaves. Fold the Manakish around fresh cucumber slices, tomatoes, and mint for a portable breakfast wrap. Add a side of salty Halloumi cheese, either fresh or lightly grilled. Serve alongside a bowl of foul mudammas (fava bean stew) for a full traditional feast.