📝 About This Recipe
Transport your kitchen to the bustling morning markets of Beirut with this authentic Manakish, a beloved Middle Eastern flatbread characterized by its soft, pillowy dough and earthy herb topping. This 'pizza of the Levant' features a fragrant blend of wild thyme, toasted sesame seeds, and tangy sumac, all unified by the richness of premium extra virgin olive oil. It is the ultimate comfort food—savory, aromatic, and deeply rooted in a tradition of communal breakfast and street-side snacking.
🥗 Ingredients
The Dough (The Base)
- 3 cups All-purpose flour (sifted; high-quality bread flour also works for extra chew)
- 1 cup Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Sugar (to feed the yeast)
- 1 teaspoon Salt (fine sea salt preferred)
- 1/4 cup Extra virgin olive oil (plus extra for greasing the bowl)
The Za'atar Topping
- 1/2 cup Za'atar spice blend (look for a blend containing wild thyme, sumac, and sesame)
- 1/2 cup Extra virgin olive oil (use the best quality cold-pressed oil available)
- 1 teaspoon Lemon juice (optional, for a bright citrus pop)
Fresh Accompaniments
- 2 pieces Lebanese cucumbers (sliced into rounds)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Fresh mint leaves (whole leaves)
- 1/2 cup Kalamata or green olives (pitted)
- 1/2 cup Labneh (strained yogurt for dipping)
👨🍳 Instructions
-
1
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy and fragrant, indicating the yeast is active.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt. Create a well in the center.
-
3
Pour the yeast mixture and the 1/4 cup of olive oil into the well. Begin mixing by hand or with a dough hook until a shaggy dough forms.
-
4
Knead the dough on a lightly floured surface for about 8-10 minutes (or 5 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your fingers.
-
5
Lightly oil a clean bowl, 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 it has doubled in size.
-
6
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while it preheats for the best crust.
-
7
In a small bowl, whisk together the za'atar spice blend and the 1/2 cup of olive oil until it forms a spreadable paste. Add the optional lemon juice if desired.
-
8
Punch down the risen dough to release air. Divide it into 6 to 8 equal-sized balls, roughly the size of a large lemon.
-
9
On a floured surface, roll each ball into a circle about 6-7 inches in diameter and 1/4 inch thick.
-
10
Using your fingertips, press small indentations into the surface of the dough circles (similar to focaccia) to help the oil pool and prevent the dough from rising too much in the center.
-
11
Spread about 1.5 to 2 tablespoons of the za'atar mixture over each dough circle, leaving a small border around the edges.
-
12
Transfer the flatbreads to a parchment-lined baking sheet or directly onto the preheated pizza stone.
-
13
Bake for 10-12 minutes until the edges are golden brown and the bottom is crisp, but the dough remains soft and pliable.
-
14
Remove from the oven and immediately cover with a clean kitchen towel for 2 minutes; this traps the steam and ensures a perfectly soft, authentic texture.
💡 Chef's Tips
Use high-quality extra virgin olive oil; since it's a primary flavor, a cheap oil will result in a bitter finish. If the dough keeps shrinking back when you roll it, let it rest for 5 minutes to relax the gluten, then try again. Don't overbake! Manakish should be soft enough to fold like a taco without snapping. You can make the dough a day ahead and let it rise slowly in the fridge for a deeper, more complex fermented flavor. If you can't find za'atar, you can make a quick version with dried thyme, toasted sesame seeds, sumac, and a pinch of salt.
🍽️ Serving Suggestions
Serve warm with a side of creamy Labneh drizzled with olive oil for dipping. Pair with a glass of hot, sweetened black tea infused with fresh mint leaves. Roll the flatbread around fresh cucumber slices, tomatoes, and mint for a portable breakfast wrap. Serve alongside a platter of salty halloumi cheese and brined olives. For a non-traditional twist, add a sprinkle of crumbled feta or mozzarella on top of the za'atar before baking.