Zaatar Bread (Manakish)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Dough Rise
1 hr
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Total Time
1 hr 45 mins
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Servings
8
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Calories
401 kcal
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Cuisine
Middle Eastern, Lebanese
Zaatar Bread (Manakish)
Description
This recipe for Zaatar Bread (Manakish) starts with a simple yeasted dough made from all-purpose flour, active dry yeast, sugar, dry powdered milk or buttermilk powder, kosher salt, olive oil, and warm water. After proofing the yeast and kneading the dough until smooth, it rises until doubled in size. The dough is then divided into eight equal balls.
Each dough ball is rolled into an 8-inch circle and topped either with a zaatar mixture, which is olive oil blended with dried zaatar spice blend, or a cheese topping combining shredded mozzarella and crumbled feta. The breads are baked on parchment-lined sheets at 375°F until golden and cooked through, resulting in soft flatbreads with distinctive topping flavors.
Zaatar bread is versatile and can be served as breakfast, snack, or alongside meals. The zaatar provides a lemony-herb flavor while the cheese offers a creamy, salty contrast. Rolling the dough individually ensures even size and cooking. Powdered milk adds tenderness and richness to the dough.
Nutritional information is provided separately for both topping variations. The dough can be prepared ahead and refrigerated if needed.
Ingredients
Dough
- 2 tsp active dry yeast
- 1 tsp sugar
- 1 cup water warm
- 3 cups all-purpose flour
- 2 tbsp dry powdered milk (or powdered buttermilk)
- 1 tsp kosher salt
- 1/4 cup olive oil
Zaatar topping (enough for 4)
- 1/4 cup olive oil
- 1/4 cup zaatar spice
- 1 tbsp water
Cheese topping (enough for 4)
- 1 cup mozzarella cheese shredded
- 1 cup feta cheese crumbled
Instructions
Dough
- Combine yeast, sugar and 1/2 cup of the warm water in a small bowl and stir. Set aside to proof for 10 minutes.
- In a mixer bowl, sift in the flour, dry milk and salt.
- Add the yeast mixture and olive oil to the flour and using the dough hook, knead for 10 minutes adding the remaining 1/2 cup water little by little until a nice consistent dough is formed.
- Cover the bowl with plastic wrap and let it rise until doubled in size or for 1 hour.
- Preheat oven to 375°F. Line two large baking sheets (enough to hold two 8" circles) with silicon mat or parchment paper.
Assembly
- In a small bowl, blend the zaatar mixture, then set aside. In another small bowl, combine the cheeses and set aside.
- Lightly flour work surface and divide the dough into 8 equal pieces. Form each into a ball by rolling it on the work surface in a circular motion.
- Working with one ball at a time (cover the rest with plastic wrap) roll the dough ball into an 8" circle, lightly dusting with flour as you roll.
- Arrange 2 dough rounds per baking sheet. Divide the za’atar oil mixture on top of 4 flatbreads and the cheese mixture over the remaining 4 dough rounds, spreading the toppings to edge of each flatbread.
- Bake for 12-15 minutes or until the bottom of the manakeesh turns a golden brown. Serve immediately.
Notes
- Powdered milk in the dough improves tenderness and flavor but can be substituted with powdered buttermilk.
- Divide dough into even pieces and roll gently to maintain soft texture.
- Zaatar topping offers a herbal, tangy flavor, while cheese topping provides rich creaminess.
- Bake on parchment or silicone mats to prevent sticking and promote even browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 1mg | 0% |
| Sodium | 310mg | 13% |
| Potassium | 202mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 306mg | 31% |
| Iron | 21mg | 117% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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