Manoush b zaatar is a traditional Lebanese breakfast flatbread brushed with a fragrant mixture of zaatar (dried thyme blend) and olive oil, baked until the edges are crispy and the topping is aromatic. It's typically torn and dipped with labneh, fresh herbs, and raw vegetables.
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In a medium mixing bowl, blend the oil and zaatar together into a creamy paste that is fluid but not runny. Taste it, it should be zesty and earthy. Make any adjustments as needed.
Preheat the oven to 500°F. Before you begin to roll out the dough, place two baking sheets into the preheated oven.
Lightly flour a clean work surface. Place the dough on the floured work surface. Using a dough cutter or sharp knife, cut the dough into 2 equal halves and then cut each half into quarters for a total of 8 pieces.
Flatten the dough pieces out onto the flour, lightly pressing down with your fingertips. Using a rolling pin, roll out each dough piece into a circular shape, approximately 9 inches in diameter and 1/4 inch thick. Create an edge by pinching the outer edges around the dough so that the zaatar filling will not leak out.
Spread 2 tablespoons of the zaatar mixture onto each dough round, using the back of the spoon to smear the paste evenly onto the dough, starting in the center and working your way around to the edges until the whole pie is coated. Carefully place the dough rounds on the baking sheets (two to a sheet).
Transfer the baking sheets to the top and center racks of the preheated oven and bake for 5 to 7 minutes until the pies are golden brown and you start to see small bubbles appearing. The edges should be crispy, and the pies will be very aromatic. Repeat with the remaining pies, keeping the first batch warm for serving. Serve hot.
Store cooled manoush in an airtight container at room temperature for up to 2 days, or wrap and freeze for up to 3 months; reheat in a 350°F oven for 8–10 minutes.
Zaatar is a Middle Eastern blend of dried thyme, sumac, sesame seeds, and salt. While you can make it at home by grinding dried thyme with sumac and toasted sesame, pre-made Lebanese zaatar offers more authentic flavor and is widely available.
Yes. Make the dough up to 8 hours ahead, cover it, and refrigerate. Bring it to room temperature before shaping and topping. You can also shape the flatbreads, cover them, and refrigerate for up to 4 hours before baking.
The flatbread is ready when the edges are golden-brown and slightly crispy, and the zaatar topping is fragrant and lightly darkened. The bottom should be firm and have light char marks.
Serve warm with labneh (strained yogurt), fresh tomatoes, cucumbers, radishes, fresh mint, and parsley. Tear pieces of flatbread and use them to scoop labneh and vegetables.
Yes. Cool completely, wrap in foil or plastic wrap, and freeze for up to 3 months. Reheat wrapped in foil at 350°F for 10–12 minutes until warm and crispy.
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