Manakish bi Zaatar

Manakish bi Zaatar is a warm, aromatic flatbread with a soft crumb, lightly crisp edges, and a deeply savory herb topping. The olive oil carries the fragrance of zaatar and toasted sesame, making each bite rich, earthy, and comforting.

Nutrition · per serving

563kcal

10.6gProtein

59.8gCarbs

31gFat

5.8gFiber

2 servings

Ingredients

8 items

Dough

bread flour200 g

instant yeast4 g

fine sea salt4 g

warm water130 ml

olive oil10 ml

Zaatar topping

zaatar25 g

olive oil35 ml

sesame seeds10 g

Tips

•For an even faster schedule, mix the dough as soon as the oven is turned on so the short rest happens while the oven finishes preheating.
•If your kitchen is cool, use water around 38-40°C to help the yeast get started quickly.
•Manakish is excellent with sliced cucumber, tomato, olives, or a side of vegan yogurt-style dip.
•Do not overload the topping; too much oil can make the center soggy before the bread finishes baking.

Steps

1
Preheat the oven to 250°C. If you have a baking stone or inverted heavy baking tray, place it in the oven while it heats so the flatbreads bake fast and crisp. In a mixing bowl, combine the bread flour, instant yeast, and fine sea salt.
200 g bread flour4 g instant yeast4 g fine sea salt
2
Add the warm water and olive oil to the bowl and mix until a shaggy dough forms. Knead for 5-6 minutes until smooth and elastic; the dough should feel soft but not sticky. If it sticks badly, dust very lightly with flour, but keep it supple for tender manakish.
130 ml warm water10 ml olive oil
3
Cover the dough and let it rest for 10 minutes. This short rest relaxes the gluten and is enough for a quick beginner-friendly version.
4
Meanwhile, stir together the zaatar, olive oil, and sesame seeds into a loose spreadable paste. It should look glossy and spoonable, not dry; add a few extra drops of oil only if needed.
25 g zaatar35 ml olive oil10 g sesame seeds
5
Divide the dough into 2 equal pieces. Shape each into a ball, then flatten and stretch each one into a round about 18-20 cm wide. Press with your fingertips to make shallow dimples; this helps hold the topping in place.
6
Spread the zaatar mixture evenly over the 2 rounds, leaving a very small border. Bake on the hot stone or tray for 7-9 minutes until the edges are lightly golden and the bottoms are cooked through. The topping should smell fragrant and the bread should puff slightly in places.
25 g zaatar35 ml olive oil10 g sesame seeds
7
Remove from the oven and let the manakish sit for 1-2 minutes so the topping settles. Serve warm, cut into wedges or folded in half.

Origin & History

Manakish is a beloved Levantine flatbread, especially common in Lebanon, where it is often eaten for breakfast or as a street-side snack. The zaatar version is one of the most iconic, showcasing the region's cherished herb-and-sesame blend with olive oil on freshly baked dough.

lebanese flatbread zaatar vegan baked beginner

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Steps

Preheat the oven to 250°C. If you have a baking stone or inverted heavy baking tray, place it in the oven while it heats so the flatbreads bake fast and crisp. In a mixing bowl, combine the bread flour, instant yeast, and fine sea salt.

200 g bread flour4 g instant yeast4 g fine sea salt

Add the warm water and olive oil to the bowl and mix until a shaggy dough forms. Knead for 5-6 minutes until smooth and elastic; the dough should feel soft but not sticky. If it sticks badly, dust very lightly with flour, but keep it supple for tender manakish.

130 ml warm water10 ml olive oil

Cover the dough and let it rest for 10 minutes. This short rest relaxes the gluten and is enough for a quick beginner-friendly version.

Meanwhile, stir together the zaatar, olive oil, and sesame seeds into a loose spreadable paste. It should look glossy and spoonable, not dry; add a few extra drops of oil only if needed.

25 g zaatar35 ml olive oil10 g sesame seeds

Divide the dough into 2 equal pieces. Shape each into a ball, then flatten and stretch each one into a round about 18-20 cm wide. Press with your fingertips to make shallow dimples; this helps hold the topping in place.

Spread the zaatar mixture evenly over the 2 rounds, leaving a very small border. Bake on the hot stone or tray for 7-9 minutes until the edges are lightly golden and the bottoms are cooked through. The topping should smell fragrant and the bread should puff slightly in places.

25 g zaatar35 ml olive oil10 g sesame seeds

Remove from the oven and let the manakish sit for 1-2 minutes so the topping settles. Serve warm, cut into wedges or folded in half.