Print

Manakish with Za’atar Spice Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

Manakish is a traditional Middle Eastern flatbread topped with a flavorful za’atar spice blend and olive oil, offering a perfect balance of crispy edges and a soft, pliable center. This recipe combines all-purpose and whole wheat flours for a wholesome dough, which is risen, shaped, and baked to golden perfection, making it an ideal snack or accompaniment to meals.

Ingredients

Scale

Dough 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)

Topping Ingredients

  • ½–¾ cup Za’atar spice blend
  • ½ cup Olive oil (106 grams)

Instructions

  1. Mix dough: In the bowl of a stand mixer, combine all dry dough ingredients thoroughly. Add the warm water, warm milk, and ¼ cup olive oil. Mix using the stand mixer with a dough hook attachment until a ball of dough forms, about 5-7 minutes. If the dough feels dry or crumbly, add water gradually, 1 tablespoon at a time, until the dough is soft and supple. Alternatively, mix and knead the dough by hand on a countertop.
  2. Let dough rise: Lightly oil the dough ball on all sides and cover with a towel or plastic wrap. Place the bowl in a warm area and allow the dough to rise until doubled in size, approximately 1 hour.
  3. Divide and rest: Once risen, use a kitchen scale to divide the dough into 6 equal portions. Shape each portion into a tight ball and rest them on the countertop, covered, for 10 minutes to relax the gluten.
  4. Flatten dough: Using a rolling pin, roll each dough ball into a flat disc approximately ⅛ to ¼ inch (0.3-0.6 cm) thick, and 6-8 inches (15-20 cm) in diameter.
  5. Prepare topping and dress: Preheat oven to 425°F (220°C). Place the flattened dough discs on a parchment paper-lined baking sheet. In a small bowl, combine the za’atar spice blend with ½ cup olive oil. Spread a thin layer of this mixture evenly over each dough disc. Use a fork to poke the dough several times to prevent puffing during baking.
  6. Bake: Bake the flatbreads in the preheated oven for 9-13 minutes or until the edges are lightly golden and the za’atar topping bubbles gently. Avoid overbaking to maintain a soft, pliable texture. If large bubbles form during baking, open the oven quickly, puncture the bubbles with a fork or knife, then close the oven promptly to continue baking.

Notes

  • Ensure water and milk are warmed but not hot; about 100-110°F (37-43°C) is optimal to activate yeast.
  • Adjust water quantity as needed to achieve a soft dough; environmental factors affect hydration.
  • The topping can be customized with additional ingredients like sliced tomatoes or cheese for variation.
  • Use parchment paper to prevent sticking and for easier cleanup.
  • Serve manakish warm for best flavor and texture.
  • Store leftovers wrapped tightly in plastic wrap or sealed container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Manakish, Za'atar flatbread, Middle Eastern bread, flatbread recipe, zaatar bread, traditional manakish, oven-baked flatbread

Find it online: https://todayquickmeals.com/manakish-with-zaatar-spice-recipe/