Quick homemade zaatar manakeesh that tastes and feels as if it were baked in a Lebanese bakery.
Indubitably, nothing surpasses the exquisite taste of zaatar manakeesh filled with fresh veggies and salty olives, paired with a steaming cup of black tea infused with cinnamon or mint.
The flavor is truly unparalleled. I doubt anyone could resist a manouche, its aroma is simply divine. I know I would happily eat this daily if I could, especially as my homemade manakish dough only needs a minimum of 30 minutes of proofing and a few minutes to bake, it can be swiftly prepared. I also use it to prepare my tomato and onion manakeesh, which are so bitey in flavor.
This Zaatar flatbread, also recognized as zaatar pizza, is perfect for breakfast or lunch, served with other foods like warmed chickpeas or ejjeh omelette.
Its popularity across the Levant region stems from its purported origin in Lebanon.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
To create this recipe, my manakish dough is utilized. It is light, soft, foldable, and authentically flavorful.
Comprising all-purpose flour, water, oil, sugar, salt, and dry active yeast, this dough owes its unique quality to the sugar, which imparts a beautiful browning and sets it apart from traditional pizza dough.
The characteristic dimples pressed into the dough create its distinctive texture.
The topping consists of a blend of homemade zaatar and olive oil, which spreads effortlessly onto the dough.
I understand that not everyone may wish to prepare their own zaatar, I suggest opting for a Lebanese green zaatar to savor the most authentic flavors. You can also use it to make my delicious zaatar potatoes.
Janelle’s Tips
I've tested this to perfection! A kitchen scale is always highly recommended.
I wholeheartedly recommend following the metric recipe precisely, as any minor deviation can have an impact on the resulting manakish dough, as is the case with any baking endeavor.
Apply just the right amount of zaatar topping to the flatbread, resist the temptation to overly slather it on, as zaatar inherently possesses a robust flavor.
For medium-sized manakeesh, 1½ - 2 tablespoons of zaatar is ideal, while a tablespoon is sufficient for smaller ones. Give the zaatar topping a good stir before smearing onto each flatbread to ensure the oil and zaatar is evenly combined.
I have baked zaatar manakeesh with and without a baking stone. While both methods yield excellent results, I favor using a baking stone, as it ensures even baking.
If possible, acquiring one along with a baker's peel would be advantageous. A baker's peel facilitates the easy transfer of the flatbread in and out of the oven.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Zaatar Manakeesh
Ingredients
Dough
- 480 g All purpose flour
- 288 ml Lukewarm water 40°C (104°F)
- 6 g Active dry yeast
- 15 ml Oil I use olive oil
- 12½ g Sugar
- 12 g Salt
Topping
- ½ cup Zaatar
- ½ cup Olive oil
Instructions
- Start by adding lukewarm water (ideally around 40°C(104°F), active dry yeast, and sugar to an electric mixing bowl. Stir the mixture and let it sit for 5-10 minutes to allow the yeast to bloom. Make sure the yeast isn't expired. Then, add the salt and oil, and stir to help dissolve and blend everything together. Add the flour and, using the dough hook, mix the flour into the water on low speed. When the dough starts to form, set a timer for 5 minutes to allow the mixer to continue kneading on the low setting.
- After 5 minutes, flour your hands well and remove the dough from the mixer. Measure the dough and divide it into 5 equal portions (or 10 small sized ones). Shape them into round balls, cover each one with plenty of flour, and place them on a floured flat tray. Cover with cling wrap and a tea towel (or use a dough proofing box) and let them proof in a warm area for 30 minutes minimum. Best in an oven at 30-40°C (86-104°F).
- Whilst the dough is proofing, in a bowl, combine the zaatar and olive oil. Set aside, this will be used as the topping.
- Take out one dough ball at a time, keeping the others covered to prevent them from drying out. Re-flour the dough if necessary, then place it on a clean, floured flat surface. Flatten the dough ball to about 6" diameter, using the palm of your hands ensuring it stays as even as possible. Then roll it out to about a 24cm (9½") diameter (or half the diameter for the small sized ones) and 3mm (⅛") thick, using a floured rolling pin.
- Using your fingers add dimples to the rolled out dough, avoiding the perimeter (see video). Transfer the dough base to a baking sheet, or bakers peel.Add 1½-2 tablespoons of the zaatar topping, leaving a ½cm (¼") perimeter on the edge.If using a bakers peel transfer it to the bakers stone in the oven otherwise bake in a preheated 250°C (482°F) fan-forced oven for 4-4½ minutes or until the edges are just light golden brown (see notes below). If making the smaller ones, bake for approximately 3 minutes or until light golden brown.Serve the zaatar manakeesh immediately as is (cut up or folded) or filled with fresh veggies. Otherwise wrap in parchment paper (which will keep them soft), they can be kept at room temperature for up to a day or place them wrapped in an airtight container in the fridge for up to 5 days. Reheat in an oven at 250°C (482°F) until warmed through.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Jess
Wow such detailed instructions