📝 About This Recipe
Transport your kitchen to the bustling streets of Beirut with this authentic Manoushe, the quintessential Lebanese breakfast flatbread. Crafted from a soft, pillowy wheat dough and topped with a fragrant, earthy blend of wild thyme, sumac, and toasted sesame seeds, each bite offers a perfect harmony of herbal notes and tangy brightness. This rustic staple is more than just bread; it is a warm, aromatic embrace that celebrates the simplicity and richness of Mediterranean heritage.
🥗 Ingredients
The Dough
- 3 1/2 cups All-purpose flour (high-quality unbleached preferred)
- 1 1/4 cups Warm water (approximately 105°F to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1 1/2 teaspoons Sea salt (fine grain)
- 2 tablespoons Extra virgin olive oil (plus extra for greasing the bowl)
The Za'atar Topping
- 1/2 cup Za'atar spice blend (authentic blend with thyme, sumac, and sesame)
- 1/2 cup Extra virgin olive oil (use a robust, fruity variety)
- 1 teaspoon Sumac (optional, for extra tanginess)
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 Labneh (strained yogurt for serving)
- 1/2 cup Kalamata olives (pitted)
👨🍳 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, indicating the yeast is active.
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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 of the dry ingredients.
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3
Pour the yeast mixture and 2 tablespoons of olive oil into the well. Using a wooden spoon or the dough hook attachment, gradually incorporate the flour into the liquid until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for about 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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5
Lightly oil a large bowl, place the dough inside, and turn it to coat. Cover with a damp cloth 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 mixing the za'atar spice blend, 1/2 cup olive oil, and extra sumac in a small bowl until it forms a 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 the oven heats.
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8
Gently punch down the risen dough to release the air. Divide the dough into 6 equal-sized balls (roughly the size of a large orange).
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9
On a floured surface, roll each ball into a circle about 8 inches in diameter and 1/4 inch thick. Use your fingertips to press small indentations into the surface to hold the oil.
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10
Transfer the dough rounds to parchment-lined baking sheets or a floured pizza peel.
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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
Bake for 10-12 minutes, or until the edges are golden brown and the dough is cooked through. If using a baking stone, slide the parchment directly onto the stone.
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13
Remove from the oven and immediately cover the warm manoushe with a clean kitchen towel for 2 minutes; this traps the steam and ensures the crust stays soft and pliable.
💡 Chef's Tips
For the softest crust, do not overbake; the bread should be golden, not dark brown. If your za'atar blend is very salty, reduce the salt in the dough by half a teaspoon. To get a head start, you can let the dough rise in the refrigerator overnight for a deeper fermented flavor. Always use the highest quality extra virgin olive oil you can find, as it is a primary flavor component. If you don't have a rolling pin, you can stretch the dough by hand like a small pizza for a more rustic texture.
🍽️ Serving Suggestions
Serve warm with a side of creamy labneh drizzled with olive oil. Fold the manoushe around fresh cucumber slices, tomatoes, and mint leaves like a wrap. Pair with a hot cup of Lebanese black tea infused with fresh mint or sage. Add a few crumbles of salty Akkawi or Feta cheese on top immediately after baking. Serve alongside a bowl of assorted olives and pickled wild cucumbers for a full mezze experience.