What is za'atar and can I make it at home?

Za'atar is a Middle Eastern spice blend of dried thyme, sumac, sesame seeds, and salt. You can buy it pre-mixed or blend your own dried herbs at home.

How long does the dough need to rise?

After mixing and kneading, let the dough rise for 1–2 hours until doubled in size. A second rise after shaping is optional but recommended for extra fluffiness.

Can I prepare manakish ahead of time?

Yes. Shape and top the manakish, cover with plastic wrap, and refrigerate for up to 24 hours. Bring to room temperature before baking, or bake directly from cold (add 2–3 minutes to bake time).

What's the best way to reheat leftover manakish?

Wrap in foil and warm in a 350°F oven for 5–7 minutes, or wrap in a damp paper towel and microwave for 30–45 seconds to restore softness.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works, though bread flour gives a chewier, more structured crumb. Use the same amount and adjust water slightly if the dough feels too dry.

Za'atar Manakish (Lebanese Flatbread)

Name: Za'atar Manakish (Lebanese Flatbread)
Prep time: 2 h
Cook time: 8 min
Total time: 2 h 8 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 4 cups Bread Flour- Plus more for shaping; 1 cup Warm Milk- I heat in microwave for a few seconds); 2 tbsp Sugar; 2 tsp Active Dry Yeast; 3 tbsp Warm Water- for foaming the yeast; 1/2 Cup Vegetable Oil; 1 tsp Salt; 3 tablespoons plain yogurt; 1/3 Cup Zaatar; 1/4 Cup Olive Oil

CookOSBeta

Za'atar Manakish (Lebanese Flatbread) | CookOS

Ingredients

4 cups Bread Flour- Plus more for shaping
1 cup Warm Milk- I heat in microwave for a few seconds)
2 tbsp Sugar
2 tsp Active Dry Yeast
3 tbsp Warm Water- for foaming the yeast
1/2 Cup Vegetable Oil
1 tsp Salt
3 tablespoons plain yogurt
1/3 Cup Zaatar
1/4 Cup Olive Oil

10 Ingredients

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Instructions

1
In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
2
In a large mixing bowl with lid, combine flour, salt, warm milk, yogurt and oil. Work the mixture with your hands.
3
Pour in the yeast mixture. Continue hand mixing until soft dough forms. I mix until dough feels elastic, smooth, and no longer sticks to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour and mix some more).
4
Shape the whole dough into a big ball.
5
Pour 1 tbsp olive oil on ball-shaped dough and spread.
6
Cover the dough with a piece of plastic wrap and close with lid.
7
Wrap container with a large blanket and leave to rise in a warm spot for about 4 hours.
8
Briefly knead your amazing home made dough and form into 12 small balls.
9
Arrange on lightly floured surface and sprinkle some flour on top too.
10
Cover again with a piece of plastic wrap and leave to rise for another 30 minutes.
11
Mix together the za’atar seasoning and olive oil in a small bowl.
12
Preheat the oven to 400 ° F.
13
Spray baking tray with cooking oil and set near you.
14
Form the za’atar manaqish by flattening the dough balls into small circles about 5 inches in diameter with your fingertips.
15
Transfer to the greased sheet, press on each one with your fingertips to sculpt little dips for the topping to sit in.
16
Add about 1 tablespoon of za’atar topping in the middle of each flattened circle, leave a very narrow border around.
17
Bake at 400° F heated-oven for 7 to 9 minutes or until the dough is slightly browned on the bottom and edges.
18
Remove from heat and set aside for a few minutes to cool down and allow topping to dry and settle into dough.
19
Serve za’atar manaqish warm or at room temperature with some fresh veggies and Labneh dip.
20
Enjoy!