Name: Manakish with Za’atar Spice Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 1 h 28 min
Cuisine: Middle Eastern
Ingredients: 2 ¼ cups All purpose flour (315 grams); ¾ cups Whole wheat flour (105 grams); 1 tbsp Instant yeast (9 grams); 1 tbsp White sugar (12.5 grams); 1 tsp Kosher salt (5 grams); ½ cup Water, warmed (120 grams); ½ cup Milk, warmed (120 grams); ¼ cup Olive oil (53 grams); ½-¾ cup Za’atar spice blend; ½ cup Olive oil (106 grams)

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Introduction

Manakish is a beloved Middle Eastern flatbread topped with a flavorful blend of za’atar and olive oil. This simple yet delicious bread is perfect for breakfast, snacks, or a light meal. Baking it at home fills your kitchen with irresistible aromas and brings a taste of traditional Levantine cuisine to your table.

A stack of four round flatbreads with a light beige color is placed on a white plate. Each flatbread is covered on top with a textured, dark brown mixture, sprinkled with visible sesame seeds. At the bottom edge of the plate, there are four bright red tomato slices arranged in a fan shape next to two yellow lemon wedges. Two fresh green mint leaves are placed near the tomatoes and lemon. In the background, on the white marbled surface, there is a small white bowl holding green olives and two glasses filled with dark red tea. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups all-purpose flour (315 grams)
¾ cups whole wheat flour (105 grams)
1 tbsp instant yeast (9 grams)
1 tbsp white sugar (12.5 grams)
1 tsp kosher salt (5 grams)
½ cup warm water (120 grams)
½ cup warm milk (120 grams)
¼ cup olive oil (53 grams)
½–¾ cup za’atar spice blend
½ cup olive oil (106 grams)

Instructions

Step 1: In the bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, instant yeast, sugar, and kosher salt. Add the warm water, warm milk, and ¼ cup olive oil. Mix on medium speed until a soft dough ball forms, about 5-7 minutes. If the dough feels dry or crumbly, add warm water one tablespoon at a time until smooth. Alternatively, mix and knead by hand on a floured surface.
Step 2: Lightly coat the dough ball with olive oil on all sides, then cover and let it rise in the mixer bowl or a large bowl for up to 1 hour in a warm place, until doubled in size.
Step 3: Once risen, divide the dough into 6 equal pieces using a kitchen scale for accuracy. Shape each portion into a tight ball and let rest covered on the countertop for 10 minutes to relax the gluten.
Step 4: Using a rolling pin, flatten each dough ball into a circle approximately 6-8 inches (15-20 cm) in diameter and ⅛–¼ inch (0.3-0.6 cm) thick.
Step 5: Preheat your oven to 425°F (220°C). Place the flattened dough discs onto a parchment-lined baking sheet. Mix the za’atar spice blend with the remaining ½ cup olive oil in a small bowl, then spread a thin layer evenly over each flatbread. To prevent puffing, poke the dough a few times with a fork.
Step 6: Bake in the preheated oven for 9-13 minutes, until the edges turn lightly golden and the za’atar topping bubbles. If large bubbles form during baking, quickly open the oven door and prick them with a fork or knife, then close the door to continue baking.

Tips & Variations

For a softer crust, brush the baked manakish with a little extra olive oil as soon as it comes out of the oven.
Experiment by adding toppings like crumbled feta, sliced olives, or chopped tomatoes before baking for extra flavor.
If za’atar is unavailable, mix dried thyme, sesame seeds, sumac, and salt as a substitute spice blend.
Use warm water and milk to activate the yeast effectively and ensure a good rise.

Storage

Store leftover manakish in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 4 days or freeze for up to 1 month. Reheat in a toaster oven or regular oven at 350°F (180°C) for 5-7 minutes to restore softness and warmth.

How to Serve

Two flat round breads are shown on a silver wire rack over a white marbled surface. Each bread has one layer of black and brown sesame seed mixture spread over the top, giving a textured and speckled look. The breads have pale dough edges with a slightly golden brown tint near the topping. The seed mixture covers almost all the bread area, leaving a thin uncoated edge, and has an uneven, grainy texture with small clumps of seeds. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature before shaping and baking.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand on a floured surface. It may take a few extra minutes to develop the dough’s elasticity, but the results will be just as good.