Skip to content
Afoodrink logo
Za’atar Manakeesh: homemade manakeesh flatbread — Baking recipe | AfoodrinkBaking

Za’atar Manakeesh

Manakeesh are soft, chewy Middle Eastern flatbreads usually eaten for breakfast, lunch, or a snack. This version uses a simple homemade dough and a tangy za’atar-olive oil topping that bakes up fragrant and lightly crisp

Total time
39 min
Yield
6 manakeesh
Difficulty
Easy

Prep 25mCook 14mMiddle EasternBaking

Manakeesh, also spelled manakish or mana’eesh, are flatbreads popular across the Levant. They are often topped with za’atar, cheese, or minced meat, then baked until the edges are golden and the center stays tender.

This recipe focuses on classic za’atar manakeesh. Za’atar is a savory herb blend with sesame seeds and sumac, a deep red spice with a tart, lemony flavor.

The dough is simple enough for a first bread project. Most of the time is hands-off rising time, and you do not need a special oven to make good manakeesh at home.

01What you'll need

Ingredients

13 items · 6 manakeesh

  • For the dough:
  • 3 cups (360 g) all-purpose flour, plus more for shaping
  • 1 teaspoon instant yeast
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon fine salt
  • 1 cup warm water, about 105°F to 110°F
  • 2 tablespoons olive oil
  • For the za’atar topping:
  • 3 tablespoons (18 g) hulled sesame seeds
  • 3 tablespoons (9 g) dried thyme or dried oregano
  • 2 tablespoons (12 g) ground sumac
  • 1/2 teaspoon fine salt
  • 1/3 cup olive oil

02How to make it

Step-by-step

  1. 1. Mix the dough

    In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water and 2 tablespoons olive oil. Stir with a spoon until a shaggy dough forms. Shaggy means it looks rough and uneven, but there should be no dry patches of flour.

  2. 2. Knead until smooth

    Turn the dough onto a lightly floured counter. Knead for 6 to 8 minutes, pressing the dough away with the heel of your hand, folding it back, and turning it. The dough should become smooth, soft, and slightly tacky. If it sticks heavily, dust with a little more flour, 1 tablespoon at a time.

  3. 3. Let the dough rise

    Place the dough in a lightly oiled bowl and turn it once to coat. Cover with a clean towel or plastic wrap. Let it rise in a warm spot for 60 to 75 minutes, or until puffed and close to doubled in size.

  4. 4. Make the za’atar oil

    While the dough rises, stir the sesame seeds, dried thyme or oregano, sumac, salt, and 1/3 cup olive oil in a small bowl. The mixture should be loose enough to spread with a spoon. Set it aside so the herbs can soften in the oil.

  5. 5. Heat the oven

    Place a rack in the lower third of the oven and heat to 475°F. If you have a pizza stone or baking steel, put it in the oven while it heats. If not, line two baking sheets with parchment paper.

  6. 6. Divide and shape

    Punch down the risen dough to release large air bubbles. Divide it into 6 equal pieces. Roll each piece into a ball, then flatten or roll into a 6- to 7-inch round. Keep the dough about 1/4 inch thick so it stays soft after baking.

  7. 7. Add the topping

    Place the rounds on the prepared baking sheets, or on a floured peel if using a hot stone. Spoon the za’atar oil over each round, leaving a small border around the edge. Use the back of the spoon to spread it evenly.

  8. 8. Bake and serve

    Bake for 8 to 10 minutes, or until the edges are lightly golden and the bottoms are set. If using two baking sheets, rotate them halfway through. Serve warm, folded in half or cut into wedges.

03From our kitchen

Cook's tips

  • Make-ahead dough: Mix and knead the dough, then refrigerate it in a covered oiled bowl for up to 24 hours. Let it sit at room temperature for 30 to 45 minutes before shaping.
  • Storage: Store cooled manakeesh in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5 to 7 minutes, or in a dry skillet over medium-low heat.
  • Freezing: Freeze baked and cooled manakeesh with parchment between pieces for up to 2 months. Reheat from frozen at 375°F for 8 to 10 minutes.
  • Za’atar swap: You can use 1/2 cup store-bought za’atar blend instead of the sesame, thyme or oregano, sumac, and salt. Taste it first. If it is already salty, do not add extra salt to the topping.
  • Cheese option: For a richer version, sprinkle a little crumbled akkawi, halloumi, feta, or mozzarella over the za’atar topping before baking.
  • Troubleshooting: If the manakeesh turn out tough, the dough may have too much flour or may have been baked too long. Keep the dough soft and pull the breads when the edges are just golden.

Cook's note

Nutrition is calculated for 1 za’atar manakeesh made with the homemade topping listed here. Store-bought za’atar blends vary widely in salt, sesame, and herb amounts, so sodium and mineral values may change.

04Frequently asked

Questions & answers

Can I make manakeesh without a pizza stone?

Yes. A pizza stone helps the bottom brown quickly, but a regular baking sheet works well. For a crisper bottom, preheat the baking sheet in the oven, then carefully slide the shaped dough onto it with parchment.

Can I use active dry yeast instead of instant yeast?

Yes. Use the same amount. Stir the active dry yeast into the warm water with the sugar and let it sit for 5 to 10 minutes, until slightly foamy, before mixing it with the flour, salt, and oil.

What do you serve with za’atar manakeesh?

Serve it with sliced cucumbers, tomatoes, olives, labneh, hummus, or a simple salad. It is also good with hot tea for breakfast or as part of a mezze spread.

Why is my za’atar topping dry after baking?

The topping needs enough olive oil to protect the herbs in the hot oven. If your za’atar mixture looks like a thick paste instead of a loose spread, stir in another tablespoon of olive oil before topping the dough.

Can I make smaller manakeesh for appetizers?

Yes. Divide the dough into 12 pieces instead of 6 and shape smaller rounds. Start checking them after 6 minutes, since smaller flatbreads bake faster.

05Per serving

Nutrition facts

Nutrition Facts

6 manakeesh

Amount per serving

Calories396

% Daily Value*

Total Fat19 g
24%
Saturated Fat2.6 g
13%
Cholesterol0 mg
0%
Sodium495 mg
22%
Total Carbohydrate50 g
18%
Dietary Fiber3.3 g
12%
Total Sugars1.2 g
Protein7.2 g
14%
Vitamin D0 mcg
0%
Calcium73 mg
6%
Iron5.2 mg
29%
Potassium129 mg
3%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

You might also like

Homemade Flour Tortillas: soft flour tortillas from scratch — Baking recipeBaking

Homemade Flour Tortillas

Soft, flexible flour tortillas are simple to make with pantry ingredients and a hot skillet. Use them for tacos, wraps, quesadillas, breakfast burritos, or warm alongside a pot of beans.

60m12 tortillasEasy
Orange Cake: fresh orange cake — Baking recipeBaking

Orange Cake

This tender orange cake is bright with fresh zest and juice, then finished with a thin orange glaze. It is simple enough for a weekend bake and pretty enough to serve after dinner.

55m10 slicesEasy
Lemon Raspberry Muffins: moist lemon raspberry muffins — Baking recipeBaking

Lemon Raspberry Muffins

Bright lemon zest, juicy raspberries, and a tender yogurt batter make these muffins a cheerful bake for breakfast, brunch, or an afternoon snack. They come together without a mixer and bake in about 20 minutes.

40m12 muffinsEasy
Carrot Cake Muffins: easy carrot cake muffins — Baking recipeBaking

Carrot Cake Muffins

These tender carrot cake muffins bring the warm spices, grated carrots, raisins, and walnuts of classic carrot cake into an easy muffin tin bake. They are sweet enough to feel like a treat, but simple enough for a make-a

40m12 muffinsEasy