King Arthur Baking

Simultaneously chewy, soft, and charred, the Lebanese flatbread known as manakeesh are an anchor of the Lebanese breakfast experience, with za’atar manakeesh being king of them all. This recipe, which comes from award-winning food blogger and cookbook author Maureen Abood’s book Lebanese Baking, simulates a traditional wood-fired oven with a hot baking steel in a home oven, producing perfectly charred flatbreads. Serve manakeesh alongside labneh and fresh mint for “one of the finest flavor and texture pairings you can imagine,” according to Abood, or add the garlicky cheese topping to each man’oushe halfway through baking for an extra-decadent version.