Manakeesh (Za'atar Bread)

Name: Manakeesh (Za'atar Bread) Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 teaspoon active dry yeast; 1 teaspoon sugar; 1/2 cup warm water (110°F/43°C); 2 cups all-purpose flour; 1 teaspoon salt; 2 tablespoons olive oil; 1/4 to 1/3 cup za'atar spice blend; 3-4 tablespoons olive oil (for topping); Optional: cheese (akkawi, feta, or mozzarella)

Manakeesh is a soft, chewy Middle Eastern flatbread topped with aromatic za'atar spice blend and optional cheese, baked until golden. It's a quick, approachable recipe that delivers authentic flavor in under an hour.

🌍Middle Eastern 🥗Vegetarian 🏷️Za'atar 🏷️Flatbread 🏷️Bread 🏷️Lebanese

Total

1h 35m

Servings

4

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Silkroadrecipes

Ingredients

1 teaspoon active dry yeast
1 teaspoon sugar
1/2 cup warm water (110°F/43°C)
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1/4 to 1/3 cup za'atar spice blend
3-4 tablespoons olive oil (for topping)
Optional: cheese (akkawi, feta, or mozzarella)optional

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Instructions

1
In a small bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
2
In a large bowl, whisk together flour and salt. Make a well in the center.
3
Pour the yeast mixture and 2 tablespoons olive oil into the well. Mix until a dough forms.
4
Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5
Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
6
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
7
Punch down dough and divide into 4-6 pieces. Roll each piece into a thin round.
8
Mix za'atar with olive oil to form a paste. Spread evenly over each dough round.
9
Bake for 8-12 minutes until edges are golden and bread is cooked through.
10
Serve immediately while warm.

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Tips & Notes

Pro tips

Brush the dough lightly with olive oil after shaping but before topping—this prevents it from drying out and helps the bread puff evenly.
Mix za'atar with olive oil into a paste before spreading; this distributes the spice blend evenly and prevents it from burning at the edges.
Bake on a preheated baking sheet or pizza stone for a crispier bottom and better rise.
Serve manakeesh warm, straight from the oven, for the best chewy texture; it stiffens slightly as it cools.

Substitutions

All-purpose flour → bread flour (results in a chewier crumb)
Za'atar → dukkah or baharat (different Middle Eastern spice blend)
Akkawi cheese → labneh (tangy, spreadable alternative)

Storage & make-ahead

Store cooled manakeesh in an airtight container at room temperature for up to 2 days, or wrap and freeze for up to 3 months. Reheat wrapped in foil at 350°F for 5–8 minutes.

Common Questions

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount of instant yeast (1 teaspoon) and reduce the rise time by about 10–15 minutes, as it ferments slightly faster.

What is za'atar and where do I find it?

Za'atar is a Middle Eastern spice blend of dried herbs (thyme, sumac, oregano) and sesame seeds. Find it in the international or Middle Eastern aisle of most grocery stores, or order online.

How do I know when the dough has risen enough?

The dough should roughly double in size and feel airy. Poke it gently; if the indent springs back slowly, it's ready. If it springs back fast, let it rise longer.

Can I make manakeesh ahead or freeze it?

Yes. Prepare and shape the dough, then freeze on a baking sheet for up to 3 months. Bake directly from frozen, adding 3–5 minutes to baking time.

What cheese works best for manakeesh?

Akkawi cheese is traditional and melts beautifully. Feta and mozzarella are common substitutes; use feta sparingly as it's salty, or mozzarella for a milder taste.