Manakish Zaatar Recipe (Manakeesh)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Rising time
1 hr
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Total Time
1 hr 30 mins
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Servings
8
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Calories
295 kcal
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Course
Snacks
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Cuisine
Middle Eastern
Manakish Zaatar Recipe (Manakeesh)
Description
The Manakish Zaatar Recipe (Manakeesh) starts with a basic yeast dough made from all-purpose flour, salt, instant yeast, warm water, and olive oil. After mixing and kneading until smooth, the dough is coated in olive oil and left to rise until doubled in size. Meanwhile, the topping is prepared by combining zaatar—a blend of thyme, sesame seeds, and sumac—with olive oil, creating a flavorful paste.
After the dough has risen, it is punched down, divided into balls, rolled out to a thickness of about half an inch, and placed on parchment paper. The zaatar mixture is spread evenly over the dough before baking at a high temperature to achieve a lightly crisp base with a soft crumb.
Manakish pairs well with fresh cheese like labneh and feta and is commonly enjoyed for breakfast or as a snack. After baking, leftovers can be stored in the refrigerator and reheated, or frozen after cooling with layers of parchment paper between each piece. The dough requires active yeast to rise properly, so ensure your yeast is fresh.
Ingredients
- 2 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 tbsp instant yeast
- 1 cup water warm
- 2 tbsp olive oil extra to brush on the bread
Topping:
- 1/3 cup olive oil
- 1/2 cup zaatar
Instructions
- Mix the flour with salt and instant yeast in a large bowl or the bowl of a stand mixer with a dough hook. Add the warm water and olive oil to the flour mixture and mix well until it forms into a dough. Knead for 7 to 10 minutes until the dough is not very sticky anymore.
- Place the dough ball in a clean bowl and add 1 tbsp of olive oil. Move the dough around so it's coated with olive oil on all sides. Cover the bowl with plastic wrap and a kitchen towel. Place the bowl in a draft free place such as an off oven or microwave and let it rise for 1 hour, until the dough is doubled in size.
- Meanwhile, make the topping by mix the zaatar and olive oil in a small bowl and set it aside.
- Preheat the oven to 425°F. Place a pizza stone or a baking sheet on the middle rack in the oven.
- Punch the dough knead it for 2 to 3 minutes. Divide the dough into 8 pieces and shape each piece into a ball.
- Roll out a piece of dough into 1/2 inch thick. Place it on a parchment paper. Spread a thin layer of the zaatar olive oil mix on top and leave about 1/2 inch margin.
- Place the parchment paper on the pizza stone/baking sheet in the oven. Bake for 10 minutes. Repeat this process with the remaining dough pieces.
- Keep the manakeesh zaatar under a kitchen towel to stay warm and soft.
Notes
- Check that your yeast is fresh and effective; expired yeast may prevent dough rising.
- Instant yeast can be added directly to the dry ingredients for convenience.
- Freeze fully cooled Manakish by layering with parchment paper and wrapping tightly; thaw overnight in the fridge or warm in the oven before serving.
- Store leftovers in a sealed plastic bag in the refrigerator for up to one week.
- Serve manakish warm with labneh and feta cheese for a traditional breakfast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 155mg | 6% |
| Potassium | 167mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 286mg | 29% |
| Iron | 20mg | 111% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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