Manakish (Lebanese Za'atar Bread)

Name: Manakish (Lebanese Za'atar Bread)
Prep time: 150 min
Cook time: 12 min
Total time: 162 min
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; 3 tablespoons Za'atar blend; ¼ cup extra virgin olive oil

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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.

Manakish flat bread on a plate with other dishes behind it

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 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.

stirring yeas and water in a measuring cup

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.

a bowl of flour and liquid with yeast for bread

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.

ball of dough in a white bowl covered with Saran Wrap

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.

risen dough in a white bowl covered with plastic wrap

Pre-heat oven to 450-degrees F.

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

Manakish seasoning in a spoon over a red cup

stirring zaatar and oil in a small red bowl for Manakish

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).

a rolling pin on top of some bread dough on a floured cutting board

flat bread dough with indentations on a floured cutting board

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.

spooning zaatar paste onto raw dough to make manaqish

zaatar paste on raw flatbread dough for manaqish recipe

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

four mini Manaqish bread dough on a cutting board

Recipe FAQ's and Expert Tips

Can you make Manakish ahead of time?

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.

How do you cook frozen Manakish?

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.

What do you 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, Kalamata olives, butter, and yogurt. And don't forget the tea!

How do you make Cheese Manakish?

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.

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 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).

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