Manakish (Lebanese Za'atar Bread)

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 known by various names including "Manaqish" and "Manaeesh." It's simple to prepare and just exotic enough to impress your friends! Manakish is typically served for breakfast and as an appetizer, but it can be served at any meal.

Jump to:

• 🧐 Why This Recipe Works
• 🛒 What Goes Into This Recipe
• 🔖 Ingredient & Substitutions
• 🫓 How to Make This Recipe
• 🍽 What to Serve With Manakish?
• 🤷🏻‍♀️ Recipe FAQs
• 👩🏼‍🍳 Pro Tips
• 🥙 Related Recipes
• 📖 Recipe
• 💬 Comments

🧐 Why This Recipe Works

• 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?
• The topping mixture consists of extra virgin olive oil and za'atar seasoning. Za'atar seasoning can be purchased or prepared at home.
• Manakish are a perfect make-ahead snack option. You can also serve them for brunch with sliced cucumbers, tomatoes, and hummus. Or serve as a size with za'atar chicken!

🛒 What Goes Into This Recipe

🔖 Ingredient & Substitutions

• 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.
• Oil: If you don't have olive oil, you can use avocado oil or vegetable oil.
• Flour: You'll need all-purpose flour for this recipe.
• Yeast: Used as a leavening agent.

*A full list of ingredients can be found in the recipe card at the bottom of the post.

🫓 How to Make This 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.

Pro 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℉

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.

🍽 What to Serve With Manakish?

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 (especially Feta cheese and halloumi cheese), Kalamata olives, butter, and yogurt. And don't forget the tea!

🤷🏻‍♀️ Recipe FAQs

👩🏼‍🍳 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.
• This bread recipe can also be used to make Laham Ajeen (Middle Eastern pizza).

🥙 Related Recipes

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