Zaatar Manakish
This post may contain affiliate links. Please read our disclosure policy.
Zaatar Manakish is a very popular traditional Mediterranean flatbread, topped with a mixture of zaatar spice and olive oil mix. Zaatar Manakish stores well, works great as a quick breakfast, brunch, or appetizer!
Zaatar Manakish- Zaatar Manakeesh
The word Manakish is rooted in the Arabic verb nakash, which literally means to sculpt, or carve out. After the dough has been rolled flat, it is pressed by the fingertips to sculpt little dips for the topping to sit in.
Manakeesh is one of my kids’ favorite snacks. I always have some stored in the freezer as a back up in case there is a fuss over dinner. My kids call these Manakish, Lebanese Pizza 🙂
Have you checked my zaatar swirl bread recipe, yet? Here are a couple more recipes with zaatar spice on the blog: Baked Pita Chips with Zaatar & Labneh Flatbread.
What is Zaatar?
Za’atar – is a Middle Eastern spice blend, typically made with a combination of ground dried oregano and thyme, salt, sumac, and roasted sesame seeds. It’s herby and slightly tangy thanks to sumac.
I bring back my zaatar spice from Lebanon every year. My Mother in Law makes the best homemade zaatar blend in town! For the manakish topping, zaatar is mixed with some olive oil and spread on top of each flatbread, before baking to perfection.
Ingredients to Make Zaatar Manakish:
(Scroll all the way down to recipe card, for exact measurements and a printable option.)
- Yeast: Instant yeast mixed with little sugar and warm water to foam.
- Flour: All purpose flour.
- Oil: Vegetable oil.
- Milk: Warm milk to help form the dough.
- Salt
- Zaatar: The bread dough is spread with a mix of zaatar and olive oil for one delicious bite.
Zaatar Manakish Dough
Making the dough from scratch is easy to prepare. The dough recipe is similar to that used in my Spinach Pies, Lahm bi Ajeen- Lebanese Meat Pies and Cheese Manakish.
With just 6 ingredients, this dough requires just one bowl with a lid (no stand mixer, though you can use one if you’d like), about 5 minutes of kneading, and 3 hours to rise.
However, if you don’t have the time to prepare homemade dough, you can use ready-made pizza dough or frozen rolls as an alternative.
How to Shape Zaatar Manakeesh:
- Form your homemade dough into 14-16 small balls and let them rest on a floured surface covered with kitchen towel for 30 minutes before shaping.
- Shape the za’atar manaqish by flattening the dough balls into small circles about 5 inches in diameter with your fingertips on a greased baking sheet.
- Press on each one by your fingertips to sculpt little dips for the topping to sit in.
- Add about 1 tablespoon of the za’atar topping in the middle of each flattened circle, leave a very narrow border around.
- Bake at 400° F heated-oven for 7 to 9 minutes or until the dough is slightly browned on bottom and edges.
- Remove from heat and set aside for a few minutes to cool down and allow topping to dry and settle into dough.
- Serve za’atar manaqish warm or at room temperature with some fresh cut veggies and Labneh Dip.
- Enjoy!
Frequently Asked Questions:
How long does zaatar manakish keep?
Store manakeesh in an airtight container or zip lock bags at room temperature for up to 3 days, or up to a week in the fridge.
You can freeze these once they are baked and cooled and will keep well for up to 3 months. Thaw them in the fridge overnight to reheat, or reheat in the oven from frozen at 350 F tilt warmed through.
What do serve zaatar manakeesh?
Zaatar manaqish are often served warm for breakfast with homemade labneh, olives and fresh veggies.
More Lebanese Manakish Recipes:
Cheese Manakish
Labneh Flatbread
Lebanese Spinach Pies
Lahm bi Ajeen- Lebanese Meat Pies
Olive and Cheese Stuffed Bread
Nothing compares to the smell of freshly baked Zaatar Manakish in the morning!
These zaatar manakeesh are perfect for a quick kids’ dinner or snack, or any event where finger foods are the main attraction. From Super Bow to New Year’s Eve and more, these manakish are sure to please your crowd!
If you’ve tried this traditional Lebanese Zaatar Manakish recipe or any other recipe on Salt & Sweet , then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my Facebook group where you can share a picture of the recipes that you’ve tried.
Zaatar Manakeesh- Zaatar Manakish
Za'atar Manakish
Nothing compares to the smell of freshly baked Zaatar Manaqish in the morning!
Ingredients
For the Dough
- 4 cups Bread Flour- Plus more for shaping
- 1 cup Warm Milk- I heat in microwave for a few seconds)
- 2 tbsp Sugar
- 2 tsp Active Dry Yeast
- 3 tbsp Warm Water- for foaming the yeast
- 1/2 Cup Vegetable Oil
- 1 tsp Salt
- 3 tablespoons plain yogurt
For Zaatar Topping
- 1/3 Cup Zaatar
- 1/4 Cup Olive Oil
Instructions
To make the dough:
- In a small bowl, combine warm water, sugar and yeast. Set aside for 10 minutes to foam.
- In a large mixing bowl with lid, combine flour, salt, warm milk, yogurt and oil. Work the mixture with your hands.
- Pour in the yeast mixture. Continue hand mixing until soft dough forms. I mix until dough feels elastic, smooth, and no longer sticks to my hands (If after mixing, the dough is still too sticky for you, you can sprinkle just a tiny bit of flour and mix some more).
- Shape the whole dough into a big ball.
- Pour 1 tbsp olive oil on ball-shaped dough and spread.
- Cover the dough with a piece of plastic wrap and close with lid.
- Wrap container with a large blanket and leave to rise in a warm spot for about 4 hours.
- Briefly knead your amazing home made dough and form into 12 small balls.
- Arrange on lightly floured surface and sprinkle some flour on top too.
- Cover again with a piece of plastic wrap and leave to rise for another 30 minutes.
To make the za’atar manaqish:
- Mix together the za’atar seasoning and olive oil in a small bowl.
- Preheat the oven to 400 ° F.
- Spray baking tray with cooking oil and set near you.
- Form the za’atar manaqish by flattening the dough balls into small circles about 5 inches in diameter with your fingertips.
- Transfer to the greased sheet, press on each one with your fingertips to sculpt little dips for the topping to sit in.
- Add about 1 tablespoon of za’atar topping in the middle of each flattened circle, leave a very narrow border around.
- Bake at 400° F heated-oven for 7 to 9 minutes or until the dough is slightly browned on the bottom and edges.
- Remove from heat and set aside for a few minutes to cool down and allow topping to dry and settle into dough.
- Serve za’atar manaqish warm or at room temperature with some fresh veggies and Labneh dip.
- Enjoy!
Recommended Products
The recommended products below are affiliate links to products I use and love!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 315Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 2mgSodium: 285mgCarbohydrates: 38gFiber: 2gSugar: 4gProtein: 7g
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
I want to make this for my husband. My previous arabic bread recipe his sittoo gave me dosent work well for me. Can I use this recipe without yogurt? My previous attempts (different recipe) bread comes out so tough and dense. Can’t chew.
This is the best manakish dough, you’ll love it! You can substitute the yogurt for more milk if needed or water for sure!
They turned out really great!
Glad to hear that! 🙂
I love this manakish recipe. I was looking to see if you have a recipe for kishk manakish? The orange topping, please. Thank you
Glad your like this recipe, Jouri! Unfortunately I don’t have the kishk manakeesh recipe yet. It’s on my bucket list though.
The Best zaatar manakish dough! I made some this morning again, waiting for it to rise! Thanks for all these amazing Lebanese recipes!
This makes me so happy!
Perfect manakish recipe, the dough is excpetional!!
Glad to hear you enjoyed my zaatar manaqish dough 🙂
Where do you buy your zaatar from?
I get my zaatar usually from Lebanon, when I visit once a year. But I’ve tried zaatar from Zaatar Road and it was amazing!