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Breakfast

Lebanese Manakish Za’atar

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90 min
Prep
10 min
Cook

Ingredients

  • 500 g (4 cups) bread flour
  • 7 g (2 1/4 tsp) instant yeast
  • 10 g (2 tsp) sugar
  • 10 g (2 tsp) salt
  • 300 ml (1 1/4 cups) warm water
  • 45 ml (3 tbsp) olive oil, plus extra for topping
  • 80 g (3/4 cup) za'atar spice blend
  • 60 ml (1/4 cup) extra virgin olive oil for topping

Method

  1. Dissolve yeast and sugar in warm water; let stand 5 minutes until foamy.
  2. Mix flour and salt in a large bowl, add yeast mixture and olive oil, knead 8-10 minutes until smooth.
  3. Cover and prove in a warm place for 1 hour until doubled.
  4. Divide dough into 6 balls, roll each into a 20 cm round.
  5. Mix za'atar with olive oil to form a spreadable paste.
  6. Spread the za'atar mixture evenly over each round, leaving a small border.
  7. Bake at 230°C (445°F) on a hot tray for 8-10 minutes until the edges are golden.
  8. Serve warm, optionally with fresh tomato, mint and labneh on the side.

Introduction: Manakish are flatbreads topped with a savoury blend and baked fresh each morning at Lebanese bakeries.

Cultural Background: Manakish are flatbreads topped with a savoury blend and baked fresh each morning at Lebanese bakeries. The za'atar version, mixing wild thyme, sumac and sesame with olive oil, is the most iconic breakfast street food in Lebanon, eaten folded in half or wrapped around fresh vegetables.

Tips: Preheat the tray in the oven so the base crisps quickly. Use a good quality za'atar blend for authentic flavour.

Variations: Some bakeries add kashkaval cheese under the za'atar for manakish bi jibn wa za'atar. A vegan version omits any cheese and is naturally plant-based as written.

Storage: Store cooled manakish in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: Reheat in a dry pan or oven at 180°C (350°F) for 3-4 minutes to restore crispness; avoid microwaving as it softens the base.

FAQs:

Q: Can I make the dough ahead?

A: Yes, prepare the dough a day ahead and refrigerate after the first prove; bring to room temperature before shaping.

Q: Is za'atar spicy?

A: No, za'atar is herby and tangy from sumac, not spicy.

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