This Manakish recipe is for a traditional Lebanese flatbread that's topped with a mixture of Za'atar and olive oil and baked until golden brown. Some describe it as Middle Eastern pizza, while others call it Lebanese Za'atar bread. Manakish is typically served for breakfast and as an appetizer, but it can really have it at any meal.

Why This Recipe Works
"Manakish" is known by various names including "Manaqish" and "Manaeesh." It's simple to prepare and just exotic enough to impress your friends!
So what does this Manakish recipe have going for it? For starters, the easy-to-prepare crust, which only requires a few simple ingredients (flour, yeast, sugar, salt, water, and olive oil). I bet you have all those ingredients in your cupboard right now, don't you?
Now for the exotic part; the topping mixture consists of extra virgin olive oil and Za'atar/Zaatar. Making your own Za'atar blend is very simple, but it does require Sumac powder. (sponsored links)
Manakish are a perfect make-ahead snack option. You can also serve them for brunch with sliced cucumbers, tomatoes, and hummus.
What Goes Into This Recipe
Ingredient Notes
- Za'atar — Za'atar is a Middle Eastern spice that includes sesame seeds, sumac, thyme, and a few other herbs. Not only is it used to make Manakish, but it's also used in a variety of ways including as a marinade for grilled meats, and a topping for salads, dips, and more. You can either make your own Za'atar mixture or buy it premade.
- Oil — If you don't have olive oil, you can use avocado oil or vegetable oil.
How to Make This Mannish Recipe
Step 1: Prepare the Manakish Dough — Mix sugar and active dry yeast into a cup of warm water. Allow the yeast to activate until frothy. This can take anywhere from 5 to 10 minutes.
Tip: If the water does not froth it could mean the yeast is expired, or the water is either too hot or too cold.
Step 2: Combine flour and salt in a large mixing bowl. When the yeast is frothy, pour it in the same bowl, along with the olive oil.
Step 3: Stir to combine the ingredients and then knead the dough for at least 5 minutes. You may use a stand mixer with a hook attachment if you prefer.
Step 4: When the Manakish dough is smooth and elastic, form it into a ball and place it inside a large oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise for 1-½ hours in a warm location.
Step 5: Punch down the dough to deflate it and knead for a few additional minutes. Divide the dough in half and then each half into thirds. Form each portion into a ball and place it on a floured surface or baking sheet. Cover the dough and allow to rise for an additional 30 minutes.
Pre-heat oven to 450-degrees F.
Step 6: Za'atar Topping— Mix the Zaatar with olive oil to form a paste.
Step 7: Form Za'atar Manakish — On a floured surface, form each portion into a circle about the same size as pita bread. Flatten the circle with your hand, or use a rolling pin to accomplish this. Use your fingers to make indentations into the Manakish dough (similar to Focaccia bread).
Tip: Making indentations in the Manakish dough will not only help spread the dough but allow the zaatar paste to fill the indentations and stick to the dough.
Step 8: Transfer the dough onto a pizza stone or lightly oiled pan. Add a few tablespoons of the Za'atar spice onto each flatbread, leaving an inch border all around.
Step 9: Bake Manakish for approximately 12 to 15 minutes or until golden brown along the edges.
Recipe FAQs
Yes, you can make Manakish ahead of time. Just place the uncooked Manakish on a plate or pan and freeze. Once frozen, store the bread in freezer bags until needed.
Manaqish defrost pretty quickly and will most likely thaw while your oven is coming to temperature. Bake as usual, for 10 to 15 minutes in a 450-degree F oven.
Manakish can be served with Labneh (strained yogurt), Hummus, or even as a side to Shish Kabobs.
If you are serving Manakish for breakfast, serve them with a variety of cheeses, Kalamata olives, butter, and yogurt. And don't forget the tea!
To make Cheese manakeesh, follow the recipe steps but add mozzarella, feta cheese, Akawi cheese, or a combination of the two cheeses and bake as directed.
Pro Tips
- If the dough is too sticky, sprinkle it with a tiny bit of flour as you continue to knead it until no longer sticky.
- If the dough is too dry, add a small amount of warm water, a tablespoon at a time until you have a soft, smooth dough.
- Depending on the size of the pan, you can bake up to 3 manakish at a time.
- If you won't be eating all six pieces, place each manakish in a quart-sized Ziploc bag, and then store them all in a gallon-sized bag in the freezer.
- Feta and halloumi cheese and olives can also be added to this manakish recipe.
- This bread recipe can also be used to make Laham Ajeen (Middle Eastern pizza).
Related Recipes
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📖 Recipe
Manakish (Lebanese Za'atar Bread)
Ingredients
- 1 cup warm water
- 1 tablespoon dry active yeast
- 1 teaspoon sugar
- 2½ cups all-purpose flour
- 1 teaspoon salt
- ⅓ cup extra virgin olive oil
Za'atar Topping
- 3 tablespoons Za'atar blend
- ¼ cup extra virgin olive oil
Instructions
Prepare the Dough
- Mix sugar and active dry yeast into a cup of warm water. Allow the yeast to activate until frothy. This can take anywhere from 5 to 10 minutes. (Tip: If the water does not froth it could be due to the yeast being expired, or the water is either too hot or too cold.)
- Mix flour and salt in a large bowl. When the yeast is frothy, add it to the same bowl, along with the olive oil.
- Stir to combine the ingredients and then knead the dough for at least 5 minutes. You may use a stand mixer with a hook attachment if you prefer.
- When the dough is smooth and elastic, form it into a ball and place it inside a large oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise for 1-½ hours in a warm location.
- Punch down the dough and knead for a few additional minutes. Divide the dough in half and then each half into thirds. Form each portion into a ball and place it on a floured surface or baking sheet. Cover the dough and allow to rise for an additional 30 minutes.
Pre-heat oven to 450-degrees F.
Za'atar Topping
- Prepare the Za'atar from scratch or use a pre-made blend. Mix the Za'atar with olive oil.
Form Za'atar Manakish
- On a floured surface, form each portion into a circle about the same size as pita bread. Flatten the circle with your hand, or use a rolling pin. Use your fingers to make indentations into the top of the dough (similar to Focaccia bread).Tip: This step will not only help spread the dough but allow the zaatar paste to fill the indentations and stick to the dough.
- Transfer onto a pizza stone or lightly oiled pan. Add a few tablespoons of the Za'atar paste onto each flatbread, leaving an inch border all around.
- Bake for approximately 12 to 15 minutes or until golden brown along the edges. Serve with Lebneh, Hummus, or cheese and olives.
Notes
- If the dough is too sticky, sprinkle it with a small amount of flour as you continue to knead it until no longer sticky.
- If the dough is too dry, add a small amount of warm water, a tablespoon at a time until you have a soft, smooth dough.
- Depending on the size of the pan, you can bake up to 3 Manakish at a time.
- If you won't be eating all six pieces, place each Manakish in a quart-sized Ziploc bag, and then store them all in a gallon-sized bag in the freezer.
- Feta and halloumi cheese can also be added as a topping before baking. Black olives are also a great addition.
- This bread recipe can also be used to make Laham Ajeen (Middle Eastern pizza).
Carol McCollum says
Sounds yummy... but, it's about 90* here, & the weather will stay like that for a few weeks... not turning the oven on!! Would like a dish that is cooling & requires no cooking...
Hilda Sterner says
Hi Carol,
I'm currently in San Diego, so I feel your pain! 😉 You can easily make these in the toaster oven. I actually prefer that to the oven. You want something cool, huh? How about a Tamarind Margarita? 😉
Jennifer Coffee says
I can't wait to try this and thanks so much for including a link to the Za'atar spice blend....It should arrive next Tuesday! Jenn
Hilda Sterner says
Hi Jennifer,
Thanks for stopping by and for the comment! Looking forward to being back in Montana the end of the month. Hope to see you soon! ❤️