Za'atar Manakish
A classic Levantine flatbread topped with a fragrant, herbaceous blend of za'atar and high-quality olive oil, perfect for breakfast or a light snack.
Ingredients
- •3 cups all-purpose flour
- •1 packet (2 1/4 tsp) instant yeast
- •1 tsp sugar
- •1 tsp salt
- •1 cup warm water
- •2 tbsp olive oil (for the dough)
- •1/2 cup high-quality za'atar spice blend
- •1/2 cup extra virgin olive oil (for the topping)
Instructions
- 1
In a large bowl, whisk together the flour, yeast, sugar, and salt.
- 2
Add the warm water and 2 tablespoons of olive oil, mixing until a shaggy dough forms.
- 3
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic, then cover and let rise in a warm place for 60 minutes or until doubled in size.
- 4
Preheat your oven to 450°F (230°C) and place a baking sheet or pizza stone inside to heat up.
- 5
Divide the dough into 4 equal balls and roll each out into a thin circle, about 8 inches in diameter.
- 6
In a small bowl, mix the za'atar spice blend with the 1/2 cup of olive oil to form a spreadable paste.
- 7
Use your fingers to create small indentations (dimples) across the surface of each dough round.
- 8
Spread a generous tablespoon of the za'atar mixture evenly over each dough round, leaving a small border at the edges.
- 9
Transfer the flatbreads to the hot baking sheet and bake for 8-10 minutes, or until the edges are golden brown and the bottom is crisp.
- 10
Remove from the oven and serve warm.
💡 Chef tips
- Ensure your olive oil is high quality, as it is the primary flavor carrier for the za'atar.
- If you want a softer bread, cover the manakish with a clean kitchen towel immediately after taking them out of the oven to trap the steam.
- You can prepare the dough in advance and keep it in the refrigerator for up to 24 hours; just let it come to room temperature before rolling.
✅ How it should turn out
The finished manakish should have a golden, slightly charred crust with a fragrant, earthy aroma from the toasted za'atar and a rich, savory flavor from the olive oil.