Za'atar manouche is a gluten-free Lebanese breakfast flatbread made with a chia seed and buckwheat flour base, topped with za'atar-infused olive oil and optional vegan mozzarella. This naturally grain-free version delivers the authentic Middle Eastern flavors in under 35 minutes.
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Preheat the oven to 220°C.
Combine chia seeds, water, buckwheat flour, za'atar, and salt and mix well until the mixture starts to thicken up.
Split the dough into two portions.
Spread out the crust mixture on a piece of parchment paper in a tray and form the dough into a flat round shape.
Flatten to about 1 cm thick for a firm thin crust.
Bake for 20 minutes until firm but edges are not yet darker.
Mix the za'atar with the olive oil.
Remove the flatbread from the oven.
Sprinkle the cheese on top and drizzle over the olive oil–za'atar mixture.
Bake for an additional 5–10 minutes.
Remove from the oven and drizzle with more olive oil or za'atar if desired, and serve.
Store cooled flatbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; reheat in a 180°C oven for 5–7 minutes.
parchment paper · oven
Yes, the vegan mozzarella is optional. The za'atar and olive oil topping alone provide authentic flavor and richness.
Chia seeds absorb water and form a gel-like coating, which binds the buckwheat flour into a cohesive dough as they hydrate.
Flatten the dough to about 1 cm thick for a firm, thin crust that bakes evenly.
Yes, double all ingredients and split into four portions instead of two. Bake each on separate parchment sheets, adjusting timing as needed based on thickness.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 180°C oven for 5–7 minutes until warm.
