Cook and Scale
Manakish Za'atar
4 servings · 100 min total
A beloved Lebanese breakfast flatbread topped with a fragrant za'atar and olive oil paste, baked until crisp and golden at the edges.
Ingredients
- 400 g wheat flour
- 1 tsp dry yeast
- 1 tsp salt
- 1 tsp white sugar
- 3 tbsp olive oil
- 2¼ dl water, lukewarm
- 60 g za'atar
- 5⅓ tbsp olive oil, for the topping
Contains: Gluten, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Knead the manakish dough — In a large bowl, stir the yeast and sugar into the lukewarm water and let sit for 5 minutes until foamy. Add the flour, salt and 3 tbsp olive oil, then mix and knead for about 8 minutes until you have a smooth, elastic dough.
- 2.
Let the dough rise — Shape the dough into a ball, place in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
- 3.
Shape the dough rounds — Punch down the dough and divide into 4 pieces. Roll each piece out into a thin round about 18 cm across and place on a baking sheet lined with parchment.
- 4.
Spread the za'atar topping — Mix the za'atar with the remaining olive oil to form a thick, spreadable paste. Spread generously over each dough round, right to the edges, and let rest for 10 minutes while the oven preheats to 230°C (450°F).
- 5.
Bake until puffed and golden — Bake for 8-10 minutes until the edges are golden and puffed and the base is cooked through. Serve warm, cut into wedges.