Lebanese · Nationwide; especially common in Beirut and Mount Lebanon home kitchens · breakfast

Manakish bil Za'atar (Za'atar Flatbread)

مناقيش بالزعتر

Manakish is the Lebanese breakfast — hot flatbread pulled from the oven and slathered with a fragrant paste of za'atar, sumac, and olive oil. Every Lebanese household has its own ratio; this one is generous on the herb and bright on the lemon. Eat it folded in half with a glass of mint tea and some sliced tomato and you'll understand why this is how millions of people start their mornings.

• all-purpose flour

  2 cups

  250g

• instant yeast

  1 tsp

  3g

• fine sea salt

  1/2 tsp

  3g

• granulated sugar

  1/2 tsp

  2g

• warm water (about 110°F / 43°C)

  3/4 cup

  180ml

• olive oil (for dough)

  2 tbsp

  30ml

• za'atar blend (dried thyme-sumac-sesame blend)

  1/4 cup

  30g

  Substitution · hard-to-find

  Original: Lebanese za'atar blend (store-bought). Mix 2 tbsp dried thyme, 1 tbsp sumac, 1 tbsp toasted sesame seeds, and 1/4 tsp fine salt — this is the real thing and takes 2 minutes

• sumac

  1 tsp

  3g

  Substitution · hard-to-find

  Original: sumac. Available at Whole Foods, Middle Eastern grocers, or online; substitute 1/2 tsp lemon zest plus a tiny pinch of citric acid if truly unavailable, but sumac is worth seeking out

• olive oil (for topping)

  1/4 cup

  60ml

1. 01

   8 min

   Make the dough: In a large mixing bowl, whisk together the flour, instant yeast, salt, and sugar. Add the warm water and 2 tbsp olive oil. Stir with a fork until a shaggy dough forms, then turn onto a lightly floured surface and knead by hand for 5–6 minutes until smooth and slightly tacky but not sticky. (Alternatively, knead in a stand mixer with the dough hook on medium for 4 minutes.) The dough should spring back when poked.

2. 02

   60 min

   First rise: Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rest at room temperature until doubled — about 45–60 minutes. If your kitchen is cold, set the bowl inside your oven with just the oven light on.

3. 03

   2 min

   Make the za'atar paste: While the dough rises, stir together the za'atar blend, extra sumac, and 1/4 cup olive oil in a small bowl until you have a thick, spreadable paste. Taste it — it should be herby, tangy, and rich. Add a pinch of salt if needed. Set aside.

4. 04

   20 min

   Preheat and prep: Place a large baking sheet (or pizza stone if you have one) on the middle rack and preheat your oven to 475°F (245°C). Letting the pan heat in the oven gives the flatbreads a crisper bottom — don't skip this. Allow at least 20 minutes of preheat time.

5. 05

   5 min

   Shape the flatbreads: Punch down the risen dough and divide it into 4 equal pieces (about 115g each). On a lightly floured surface, roll each piece into a thin round or oval roughly 7–8 inches (18–20cm) across and about 1/8 inch (3mm) thick. Manakish should be thin — thicker dough turns bready and loses that characteristic crisp-chewy bite.

6. 06

   9 min

   Top and bake: Working in batches of 2 (or however many fit your pan), carefully slide the flatbreads onto the hot baking sheet. Spoon 1–1.5 tbsp of za'atar paste onto each round and spread it all the way to the edges with the back of the spoon — right to the rim, Lebanese style. Bake for 7–9 minutes until the edges are golden and the topping is fragrant and slightly set. The surface won't brown much; you're looking for edge color and a dry, non-raw topping.

7. 07

   1 min

   Serve immediately: Manakish are best eaten hot, folded in half. Set them out with sliced tomatoes, cucumber, fresh mint, and olives. If you're making all 4 at once, keep finished ones loosely tented with foil while the second batch bakes.

Reheating · Bread keeps 2 days at room temp in a paper bag. Refrigeration stales it faster — freeze instead.

Source: foodkeeper