Gluten-free manakish za'atar is a Levantine flatbread flavored with za'atar spice blend, made with rice and tapioca flour instead of wheat. It bakes in 12-14 minutes at 400°F and can optionally be topped with mozzarella for a Middle Eastern pizza experience.
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Dissolve 2 teaspoons sugar in the warm water. Once dissolved, whisk in the yeast until fully combined. Set aside the yeast-water mixture for about 10 minute until the yeast has foamed up.
In a large mixing bowl: Whisk together the rice flour, tapioca flour, xanthan gum, remaining sugar and salt until well combined.
Pour the foamed up yeast-water into the flour mixture along with the two tablespoons olive oil. Use a large spoon to mix the wet and dry ingredients together until a thick, smooth batter-like dough forms. Scrape down the sides and make sure no flour pockets remain. Your dough will look and feel sticky at this point.
Cover the dough with a kitchen towel, store in a warm, dry place and let rise for 45-60 minutes. The dough should rise in volume by at least 1/3 of its original size. (See note 3)
Preheat your oven to 400°F/205°C. Place a couple of large baking sheets inside your oven to heat up as well.
While the dough is rising, prepare the Za’atar blend. In a small bowl: whisk together the olive oil and Za’atar spice form a thick paste. Set aside until later.
Rip out a piece of baking paper, large enough to fit the baking sheet and lay out on a large, flat surface. Divide the dough between 5 or 6 portions. Scoop the dough portions out of the bowl and plop down onto your baking sheet. Leave about 5 inches in between each portion. You will likely need to divide the dough between two baking sheets.
Get a little bit of olive oil on your hands and pat the dough to form round discs, about 5 inches across. The dough will be very sticky so pat it down quickly to prevent it from sticking to your hands too much.
Once your dough has been formed, assemble the manakish. If you’re using cheese, sprinkle the cheese over the centre of each piece of dough. Spread the za’atar over the cheese (if using) or across the top of the dough. Leave about 1/2 inch around the sides, untouched.
To bake: remove the baking sheets from the oven. Slide the baking paper with the manakish onto the hot sheets and place in the oven to bake for 12-14 minutes.
Remove from the oven and let sit for at least 10 minutes before serving and enjoy.
Store cooled manakish in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes until warmed through.
two large baking sheets · kitchen towel · baking paper
Yes. Prepare the dough through step 4 (after the 45-60 minute rise), then refrigerate for up to 24 hours. Let it come to room temperature before shaping and topping in step 8.
Xanthan gum replaces gluten's binding properties, helping the dough hold together and achieve the proper texture. Use 2 teaspoons as written; omitting it will result in a crumbly dough.
The water should be about 110°F (43°C). Water that's too hot kills the yeast; too cold won't activate it properly.
The dough should increase in volume by at least one-third of its original size after 45-60 minutes. It won't rise as dramatically as wheat dough due to the gluten-free flour blend.
Yes. Use any quality za'atar blend you prefer, or make your own by mixing sumac, dried thyme, and sesame seeds. The 6 tablespoons amount stays the same.
