Manakish (Lebanese Za'atar Bread)

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Manakish is 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 does require sumac powder.

Unless you're Middle Eastern, there's a good chance you don't have sumac stocked in your pantry. Go check, I'll wait...

Didn't find it, did you? That's ok, if you don't want to purchase some sumac to make your own Za'atar, you can also find Za'atar in most Middle Eastern markets.

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 or buy it premade.

How to Make This Recipe

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.

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Tip: If the water does not froth it could mean the yeast is expired, or the water is either too hot or too cold.

2. Mix flour and salt in a large bowl. When the yeast is frothy, add it to the same bowl, along with the olive oil.

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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.

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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. Allow the dough to rise for 1-½ hours in a warm location.

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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.

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Pre-heat oven to 450-degrees F.

6. Za'atar Topping— Mix the Zaatar with olive oil to form a paste.

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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).

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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.

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.

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9. Bake the Manakish —Bake Manakish for approximately 12 to 15 minutes or until golden brown along the edges.

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Recipe FAQ's and Expert Tips

• 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).

My funny Manakish story...

When I'm working on a new recipe, I always get whoever happens to be around to taste-test the finished product. This includes my dogs (see my shameful Low Carb Peanut Butter cookies post to learn about that story... 🤦‍♀️).

So, when I was working on this Manakish post, I pulled the first Manakish out of the oven and rushed it to my husband, Scott, who was still laid up in bed from a knee replacement surgery. I just love a captive audience!

Scott took one bite of the Manakish and before he could formulate any words, I impatiently blurted: “well, what do you think?”

Not missing a beat, he replied: “roldana, roldana, eedie ameen dormana!”

I busted out in laughter because of his inappropriate response.

What Scott was attempting to say was: “rodana, rodana, eedie awee dormana.” My mom, God rest her soul, taught us that saying over ten years ago!

This old Assyrian wives' tale claims that if during an earthquake you yell out the above-mentioned phrase (which loosely translates to: “earthquake, earthquake, turn my hands into medicine.”) it would give you the ability to heal the sick.

I found it hilarious that (A) Scott remembered the saying after all these years and (B) he obviously had no clue what it meant.

After I gained my composure, I asked him what he thought it meant. He admitted that he didn’t remember but thought it meant “every time a donkey dies.”

In case you're totally confused, that's another Assyrian saying used when you want to express that something doesn't happen too often (similar to “every blue moon.”)

And in case you're wondering, Scott loved the Manakish. In fact, he loved it so much, he blurted out the first Assyrian phrase that came to his mind. 😂

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