Zaatar manakish

Soft breakfast flatbreads topped with olive oil and fragrant zaatar.

A baker stands beside the oven and uses mitts to draw out a tray of three baked zaatar flatbreads with golden edges.
Makes
6 flatbreads
Heat
230°C
Baking time
10–12 min

Per batch.

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Zaatar manakish

Makes
6 flatbreads
Heat
230°C
Baking time
10–12 min

Per batch.

Lebanon World collection

Zaatar manakish

Method

  1. 01 · Mix

    10-minute wait

    Use: A, then B

    Stir yeast into water; wait. Add B; mix and knead smooth.

    Ready when: Elastic dough

    A baker kneads a soft, cohesive dough on a lightly floured stone bench in a professional bakery.
    01 Mix and kneadStir yeast into the warm water and wait 10 minutes, then add the remaining dough ingredients and knead until smooth.

  2. 02 · Rise

    45–60 minutes

    Use: Dough

    Cover in an oiled bowl.

    Ready when: Well expanded

    A baker leans toward a bowl and lifts its cloth to inspect the expanded, airy dough.
    02 Let the dough riseCover the dough in an oiled bowl for 45–60 minutes, until well expanded.

  3. 03 · Prepare

    230°C

    Use: C; oven

    Mix C. Preheat oven; line trays.

    Ready when: Spreadable topping

    Standing beside the bench, a baker holds a small steel bowl and stirs the coarse zaatar, sesame and olive-oil topping.
    03 Prepare the zaatar toppingMix the zaatar with its topping oil. Heat the oven to 230°C and line the trays.

  4. 04 · Shape

    —

    Use: Dough; C

    Divide into six; flatten to 6 mm discs. Spread C, leaving rims bare.

    Ready when: Even thickness

    Seen over the baker’s shoulder, zaatar is spread onto one of six raw flatbreads arranged three per lined tray.
    04 Shape and top six flatbreadsDivide into six discs about 6 mm thick. Spread the zaatar mixture over each, leaving the rims bare.

  5. 05 · Bake

    10–12 minutes/batch

    Use: Flatbreads

    Bake in batches; serve warm.

    Ready when: Puffed; golden edges and bases

    A baker stands beside the oven and uses mitts to draw out a tray of three baked zaatar flatbreads with golden edges.
    05 Bake in batchesBake each batch for 10–12 minutes, until puffed with golden edges and bases. Serve warm.

What to look for

StageLook / feel forNeeds attention
ToppingPesto-like spread.Pooling oil.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Tough breadInsufficient rise.Finish proofing unbaked portions.Wait for expansion.
Leaking toppingExcess oil.Stir before spreading.Measure topping separately.

Cup and spoon measures have been converted to mL using US sizes; the original measure sizes were not specified.

Show ingredient flow
Source and measurement notes

Source volumes converted to mL using the documented US convention because the publisher does not define their size. Lebanese author’s recipe.

Recipe

Zaatar manakish

Oil-and-zaatar breakfast flatbreads.

How do I make it?

  1. Make the dough

    10-minute wait

    Stir the yeast into the warm water and wait 10 minutes. Add the salt, sugar, flour and dough oil, then mix and knead until smooth and stretchy.

    A baker kneads a soft, cohesive dough on a lightly floured stone bench in a professional bakery.
    Stir yeast into the warm water and wait 10 minutes, then add the remaining dough ingredients and knead until smooth.

    Ready when: Elastic dough

  2. Let it rise

    45–60 minutes

    Put the dough in an oiled bowl, cover and leave for 45–60 minutes, until well expanded.

    A baker leans toward a bowl and lifts its cloth to inspect the expanded, airy dough.
    Cover the dough in an oiled bowl for 45–60 minutes, until well expanded.

    Ready when: Well expanded

  3. Make the topping

    230°C

    Mix the zaatar with the topping olive oil. Heat the oven to 230°C and line baking trays.

    Standing beside the bench, a baker holds a small steel bowl and stirs the coarse zaatar, sesame and olive-oil topping.
    Mix the zaatar with its topping oil. Heat the oven to 230°C and line the trays.

    Ready when: Spreadable topping

  4. Shape and top

    —

    Divide the dough into six pieces and flatten into discs 6 mm thick. Spread on the zaatar mixture, leaving the rims bare.

    Seen over the baker’s shoulder, zaatar is spread onto one of six raw flatbreads arranged three per lined tray.
    Divide into six discs about 6 mm thick. Spread the zaatar mixture over each, leaving the rims bare.

    Ready when: Even thickness

  5. Bake

    10–12 minutes/batch

    Bake in batches for 10–12 minutes each, until puffed with golden edges and bases. Serve warm.

    A baker stands beside the oven and uses mitts to draw out a tray of three baked zaatar flatbreads with golden edges.
    Bake each batch for 10–12 minutes, until puffed with golden edges and bases. Serve warm.

    Ready when: Puffed; golden edges and bases

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Tough breadInsufficient rise.Finish proofing unbaked portions. Wait for expansion.
Leaking toppingExcess oil.Stir before spreading. Measure topping separately.
Useful recipe notes

Cup and spoon measures have been converted to mL using US sizes; the original measure sizes were not specified.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Zaatar manakish at a glance

Makes
6 flatbreads
Heat
230°C
Baking time
10–12 min
Leavening
Yeast