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    You Are Here Home » Middle Eastern Recipes

    Published: Aug 18, 2020 Updated: Aug 18, 2020 by Hilda Sterner | This post may contain affiliate links 4 Comments

    Manakish (Lebanese Za'atar Bread)

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    Jump to Recipe Print Recipe
    manakish on a white plate with hummus and salad on the side

    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

    labeled manakish recipe ingredients

    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.

    • yeas and water in a measuring cup
    • stirring yeas and water in a measuring cup
    • frothy 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
    • bread dough in a bowl being stirred

    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.

    • kneading dough with one hand
    • kneading dough with one hand

    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
    • 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
    • punched down dough in a white bowl
    • 6 dough balls on a pizza peel covered in 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
    • unclose shot of manaqish bread

    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!

    manakish on a plate with black olives and cheese

    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).

    Related Recipes

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    • Arayes | Meat-Filled Pita Pockets
    • Lavash Bread (Yeastless Armenian Flatbread)
    • Easy Shawarma Pizza (Chicken or Beef)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    Manakish flat bread on a plate with other dishes behind it

    Manakish (Lebanese Za'atar Bread)

    Manakish or Manaeesh is a traditional Lebanese flatbread that's topped with a mixture of Za'atar and olive oil and baked until golden brown. 
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Breakfast
    Cuisine: Mediterranean, Middle Eastern
    Prep Time: 2 hours 30 minutes
    Cook Time: 12 minutes
    Total Time: 2 hours 42 minutes
    Servings: 6 Manakish
    Calories: 384kcal
    Author: Hilda Sterner

    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).

      Nutrition

      Serving: 1piece | Calories: 384kcal | Carbohydrates: 39g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Fiber: 2g | Sugar: 1g
      Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!
      « Zucchini and Corn Fritters with Dipping Sauce
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      Comments

      1. Carol McCollum says

        August 19, 2020 at 2:23 pm

        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...

        Reply
        • Hilda Sterner says

          August 19, 2020 at 5:51 pm

          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? 😉

          Reply
      2. Jennifer Coffee says

        August 19, 2020 at 12:24 pm

        5 stars
        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

        Reply
        • Hilda Sterner says

          August 19, 2020 at 5:54 pm

          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! ❤️

          Reply

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