Manakish (Lebanese Za’atar Flatbread) Recipe – Lebanese Special
This Manakish recipe brings a taste of Lebanon to your table with freshly baked flatbread topped with aromatic za’atar. Crisp on the outside and soft inside, it’s a beloved breakfast and snack across the Levant, often served with labneh, olives, fresh vegetables, or enjoyed hot from the oven. Whether prepared plain, with cheese, or with spiced meat, Manakish is a versatile and deeply traditional dish that reflects the region’s rich culinary heritage.
- Prep Time20 min
- Cook Time15 min
- Perform Time1 hr 25 min
- Total Time2 hr
For the Dough:
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 2 tsp active dry yeast
- 3/4 cup (180ml) warm water
- 2 tbsp olive oil
For the Za’atar Topping:
- 3 tbsp za’atar spice blend
- 3 tbsp olive oil (adjust for desired spreadability)
Optional Toppings (Variations):
- Akkawi or mozzarella cheese (for Manakish Jibneh)
- Minced beef or lamb with spices (for Manakish Lahmeh)
- Labneh, olives, cucumber, or mint (served alongside)
Prepare the Dough:
In a bowl, dissolve yeast and sugar in warm water. Let sit 5–10 minutes until foamy.
Mix flour and salt in a large bowl. Add yeast mixture and olive oil.
Knead until smooth and elastic (8–10 minutes by hand or mixer).
Cover and let rise in a warm place for 1–1.5 hours, until doubled in size.
Prepare Za’atar Mixture:
In a small bowl, mix za’atar with olive oil into a paste-like consistency.
Shape the Flatbreads:
Preheat oven to 220°C (425°F). If using a pizza stone, preheat it as well.
Divide the dough into 6 equal balls. Roll each into a small circle (6–8 inches wide).
Transfer to a parchment-lined baking tray or hot pizza stone.
Add Topping & Bake:
Spread 1–2 tbsp of za’atar mixture evenly on each dough circle, leaving a slight border.
Bake for 8–12 minutes until golden brown and puffed at the edges.
Serve:
Serve hot or warm with fresh vegetables, labneh, olives, or wrapped like a sandwich.
Pairs beautifully with mint tea or yogurt drinks like laban.
Recipe Notes :
Za’atar Quality: Use a fresh blend with tangy sumac and toasted sesame for authentic flavor.
Texture Tip: Roll dough thinner for a crispier bite, or leave slightly thick for a soft, fluffy base.
Make Ahead: Both dough and za’atar paste can be prepared a day in advance and refrigerated.
Variations: Try Manakish Jibneh with cheese, Manakish Lahmeh with spiced meat, or combine za’atar with cheese for extra richness.
Serving Ideas: Best enjoyed with labneh, olives, mint, tomatoes, or paired with mint tea or laban.
