📝 About This Recipe
Transport your kitchen to the bustling streets of Beirut or Amman with this authentic Manakish Za'atar, the beloved 'pizza' of the Middle East. This recipe features a pillowy, golden dough topped with a fragrant, earthy blend of wild thyme, toasted sesame seeds, and tangy sumac, all carried by the richness of premium extra virgin olive oil. Perfect as a soul-warming breakfast or a versatile appetizer, it offers a harmonious balance of herbal brightness and savory depth that has defined Levantine mornings for generations.
🥗 Ingredients
The Dough (The Base)
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 1 1/4 cups Warm water (between 105°F and 115°F)
- 1/4 cup Extra virgin olive oil (high quality for flavor)
- 1 teaspoon Sea salt (fine grain)
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 (the best quality you can find)
- 1 teaspoon Dried thyme (optional, for extra herbal punch)
- 1 pinch Salt (if the blend is unsalted)
Fresh Accompaniments
- 2-3 Persian cucumbers (sliced into rounds)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Fresh mint leaves (whole leaves)
- 1/2 cup Kalamata olives (pitted)
- 1/2 cup Labneh (thick strained yogurt for dipping)
👨🍳 Instructions
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1
In a small bowl or measuring cup, 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 the 1/4 cup 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 by hand (or 5 minutes on medium-low 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, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
While the dough rises, prepare the topping by mixing the za'atar spice blend with the 1/2 cup of olive oil in a small bowl. The consistency should be like a thick, 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 up; otherwise, use a large baking sheet.
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8
Punch down the risen dough to release the air. Divide it into 6 equal-sized portions and roll them into smooth balls.
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9
On a floured surface, roll each ball out 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 (dimples) all over the surface of the dough circles; this helps the za'atar oil pool and stay in place.
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11
Spread about 1.5 to 2 tablespoons of the za'atar mixture onto each circle, leaving a small border around the edges.
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12
Transfer the flatbreads to the preheated baking sheet 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 crust stays soft and pliable.
💡 Chef's Tips
Use high-quality Lebanese or Palestinian extra virgin olive oil; the flavor of the oil is just as important as the spices. If your za'atar mix is very salty, reduce the salt in the dough slightly to maintain balance. Don't overbake! The bread should be soft and foldable, not crispy like a cracker. For an extra-authentic touch, use your fingers to create deep dimples in the dough so the oil seeps deep into the bread. If you have leftovers, reheat them in a dry skillet over medium heat to revive the texture.
🍽️ Serving Suggestions
Serve warm with a side of creamy Labneh topped with a drizzle of olive oil. Pair with a hot cup of black tea infused with fresh mint leaves or sage. Fold the manakish around fresh cucumber slices, tomatoes, and mint for a portable breakfast wrap. Serve alongside a platter of salty halloumi cheese and briny green olives. Accompany with a side of Shakshuka for a complete Middle Eastern brunch feast.