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LebaneseAuthentic Cuisine

Zaatar Manakish

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Zaatar Manakish

Zaatar Manakish is a staple of Lebanese mornings, often found gracing the tables of family gatherings. Traditionally baked in neighborhood bakeries, it’s a dish where the salt is measured by feel and the olive oil flows freely. This recipe brings that same warmth and aroma into your home, echoing the way Lebanese family cooks have perfected it over generations.

The first bite of Zaatar Manakish is a revelation of flavors—earthy zaatar mingling with the rich notes of olive oil, all enveloped in a warm, soft bread. The texture is a balance of chewy and crisp, making it an irresistible snack or breakfast option. Its simplicity is its charm, inviting you to savor each bite with a sense of community and shared tradition.

Ingredients

  • 500 gbread flour
  • 7 gdry yeast
  • 300 mlwarm water
  • 1/4 cupzaatar
  • 80 mlolive oil
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 500 g bread flour, 7 g dry yeast, and 1 tsp fine sea salt. Gradually add 300 ml warm water while stirring with a wooden spoon until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it by hand for about 10 minutes until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
  2. Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 1.5 hours, depending on the room temperature. The dough is ready when it no longer springs back immediately when gently poked.
  3. Preheat your oven to its highest setting, typically around 250°C (482°F), and place a baking stone or an inverted baking sheet inside to heat up. Meanwhile, punch down the risen dough to release excess air, then divide it into 4 equal pieces. Shape each piece into a ball and let them rest for 10 minutes under a damp towel to relax the gluten.
  4. On a lightly floured surface, roll each dough ball into a circle about 1/4 inch thick. Mix 1/4 cup zaatar with 80 ml olive oil in a small bowl to form a paste. Spread a generous amount of the zaatar mixture evenly over each dough circle, leaving a small border around the edges.
  5. Carefully transfer the prepared dough circles onto the preheated baking stone or sheet. Bake them in the oven for about 5 to 7 minutes, or until the edges are golden brown and the zaatar topping is fragrant and slightly bubbling. The base should be crisp and the top should have a slight sheen from the oil.
  6. Remove the manakish from the oven and place them on a wire rack to cool slightly. This allows the crumb to set and prevents the base from becoming soggy. Let them cool for about 5 minutes until they are warm to the touch but not hot.
  7. Serve the Zaatar Manakish warm, ideally as part of a shared meal. They are perfect for tearing and enjoying with family or friends, embodying the spirit of Lebanese hospitality.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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