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Manakish Za'atar

Traditional Levantine flatbread topped with an aromatic mixture of wild thyme za'atar blend and extra virgin olive oil. Baked until golden with soft, airy edges.

85 minMediumServes 4340 cal/serving

Middle EasternBreakfastOvenVegetarianVeganMediterraneanHalal-friendlyDairy-FreeNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 3 cups all-purpose flour
  • 2 tsp active dry yeast
  • 1 tsp sugar
  • 1 tsp fine sea salt
  • 1 cup warm water
  • 6 tbsp extra virgin olive oil
  • 4 tbsp za'atar spice blend

Instructions

  1. 1

    Mix 1 cup warm water, 1 tsp sugar, and 2 tsp active dry yeast in a bowl and sit for 5 minutes until foamy.

  2. 2

    Mix in 3 cups all-purpose flour, 1 tsp fine sea salt, and 2 tbsp of extra virgin olive oil, then knead for 8 minutes until smooth.

  3. 3

    Cover dough and let rise in a warm place for 1 hour until doubled.

  4. 4

    Preheat oven to 450 degrees F and stir remaining extra virgin olive oil with 4 tbsp za'atar spice blend in a dish.

  5. 5

    Divide dough into 4 rounds, press dimples into top, and spread za'atar paste over dough.

  6. 6

    Bake on a preheated tray for 8 to 10 minutes until golden.

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Questions

What is Manakish Za'atar?

Traditional Levantine flatbread topped with an aromatic mixture of wild thyme za'atar blend and extra virgin olive oil. Baked until golden with soft, airy edges. This reference files it under Middle Eastern breakfast: made in the oven, rated medium and about 85 minutes start to finish.

What temperature do I cook Manakish Za'atar at?

For Manakish Za'atar, the oven is set to 450 F (about 230 C) in step 4. The longest stretch at that heat is 10 minutes, in step 6.

What if the yeast does not foam in Manakish Za'atar?

Step 1 reads: "Mix 1 cup warm water, 1 tsp sugar, and 2 tsp active dry yeast in a bowl and sit for 5 minutes until foamy." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

What can I use instead of za'atar in Manakish Za'atar?

The entry for Manakish Za'atar calls for 4 tbsp za'atar spice blend. In its place: Combine dried thyme or oregano with toasted sesame seeds and a little lemon zest, which stands in for the sumac.

Can I make Manakish Za'atar gluten-free?

Yes. The gluten in Manakish Za'atar is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Which part of Manakish Za'atar can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 1 hour: "Cover dough and let rise in a warm place for 1 hour until doubled." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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