📝 About This Recipe
Transport your senses to the bustling morning bakeries of Beirut with this authentic Za'atar Manakish. This beloved Levantine staple features a soft, pillowy dough topped with a fragrant, earthy blend of wild thyme, toasted sesame seeds, and tangy sumac. It’s a masterclass in the beauty of simple ingredients, offering a perfect balance of herbal richness and golden, oven-baked warmth.
🥗 Ingredients
The Dough (The Foundation)
- 3.5 cups All-purpose flour (sifted; bread flour also works for more chew)
- 1.25 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 teaspoon Sea salt (fine grain)
- 3 tablespoons Extra virgin olive oil (plus extra for greasing the bowl)
The Za'atar Topping (Seeds & Kernels)
- 1/2 cup Za'atar spice blend (ensure it contains high-quality hyssop or thyme)
- 2 tablespoons Toasted sesame seeds (extra for crunch and nuttiness)
- 1/2 cup Extra virgin olive oil (use a robust, fruity variety)
- 1 teaspoon Sumac (for an extra bright, citrusy punch)
- 1 pinch Flaky sea salt (to finish)
👨🍳 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 salt. Create a well in the center.
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3
Pour the yeast mixture and 3 tablespoons of olive oil into the well. Stir with a wooden spoon until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticky.
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5
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Leave it in a warm, draft-free spot to rise 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, toasted sesame seeds, sumac, and 1/2 cup of olive oil in a small bowl. The consistency should be a thick, spreadable paste.
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7
Preheat your oven to 475°F (245°C). If you have a baking stone, place it inside to heat up; otherwise, use a large inverted baking sheet.
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8
Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a smooth ball.
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9
On a floured surface, use a rolling pin to flatten each ball into a circle about 6-7 inches in diameter and 1/4 inch thick.
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10
Using your fingertips, press small indentations all over the surface of the dough circles. This prevents the dough from puffing up too much and creates little wells for the oil.
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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 hot baking stone or sheet. Bake for 10-12 minutes until the edges are golden brown and the bottom is crisp.
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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 and pliable.
💡 Chef's Tips
Always use high-quality, fresh za'atar; if it smells dusty rather than herbal, it is too old. Don't skimp on the olive oil—it is the carrier for all the flavor and keeps the topping from burning. If your dough keeps springing back while rolling, let it rest for 5 minutes to relax the gluten, then try again. For a crisper crust, use a baking stone and preheat it for at least 30 minutes before baking. You can make the dough a day in advance and let it rise slowly in the refrigerator for better flavor development.
🍽️ Serving Suggestions
Serve warm with a side of labneh (thick strained yogurt) drizzled with olive oil. Pair with fresh slices of tomato, crunchy Persian cucumbers, and fresh mint leaves. Enjoy alongside a bowl of brined salty olives and pickled turnips. Serve as a breakfast dish with a steaming cup of hot black tea or Arabic coffee. Fold it in half like a taco around some grilled halloumi cheese for a portable lunch.