Za'atar Manakish (Lebanese Za'atar Bread)
User Reviews
4.9
45 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Proofing Time
1 hr
-
Total Time
1 hr 35 mins
-
Servings
6 breads
-
Calories
387 kcal
-
Course
Bread
-
Cuisine
Mediterranean, Middle Eastern, Lebanese, Arabian
Za'atar Manakish (Lebanese Za'atar Bread)
Report
Za'atar manakish (Manakeesh) is a popular Levantine flatbread featuring za'atar, a Middle Eastern spice blend. Za'atar bread is easy to make and bakes rather quickly, making it excellent for breakfast or lunch, or as part of a meze platter.
Share:
Ingredients
Dough:
- 1 cup warm water (about 100 to 115°F)
- 2 ¼ teaspoons (7 grams / 1 envelope) active dry yeast
- 2 tablespoons honey
- 3 ¼ cups (400 grams) all-purpose flour, plus more as needed
- 1 ½ teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
Topping:
- ¼ cup extra-virgin olive oil
- 6 tablespoons Za’atar
Add to Shopping List
Instructions
- Combine the warm water, yeast, and honey in the bowl of a stand mixer and mix together. Set aside until foamy, about 5 minutes.
- Add the flour, salt, and olive oil to the yeast mixture. Using the dough hook, knead on low speed until a smooth dough is formed, about 5 minutes. If the dough is a little stiff, you may need to add an additional 1 to 2 tablespoons water. If it's very sticky, you may need to add an additional 1 to 2 tablespoons flour. The final result should be tacky but not too sticky.
- Remove the dough from the bowl and, using your hands, shape into a smooth ball. Place dough in a clean, lightly oiled bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Divide the dough into 6 equal portions (about 115 grams or 4 ounces each). Shape each portion into a smooth ball, then one by one flatten, spread, and stretch each ball into a circle about ¼ inch thick and 6-inches in diameter.
- Place each disc of dough on the prepared baking sheet and repeat with the remaining dough until you have 6 flat discs of dough.
- Stir together the olive oil and za'atar and use a spoon to divide it over the 6 discs of dough, spreading it evenly and leaving just a small border at the edges (like a pizza).
- Bake the breads until they just start to brown around the edges, 14 to 16 minutes. These are best served warm but are also delicious at room temperature.
Notes
- Wrap cooled leftover manakish in plastic wrap or store in an airtight container for 2 to 3 days at room temperature or up to 1 week in the fridge. You may also freeze well-wrapped za'atar bread for up to 3 months. Thaw it in the fridge before enjoying.
- To reheat/refresh leftover manakish heat it in a 350°F oven or toaster oven until heated through.
- Za'atar manakish is typically enjoyed for breakfast or lunch. Include it as part of a Mediterranean breakfast plate alongside boiled or fried eggs, fresh or roasted tomatoes, cucumbers, briny olives, and labneh (thick yogurt cheese). Incorporate it into a meze platter with sliced feta or halloumi cheese, olives, labneh or hummus, and vegetarian stuffed grape leaves.
Nutrition Information
Show Details
Serving
1bread
Calories
387kcal
(19%)
Carbohydrates
54g
(18%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
367mg
(15%)
Potassium
16mg
(0%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 6breads
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1bread | |
| Calories | 387kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 367mg | 15% |
| Potassium | 16mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
Other Recipes
You'll Also Love
