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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 🙂
What is Zaatar?
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.
- Zaatar: The bread dough is spread with a mix of zaatar and olive oil for one delicious bite.
Zaatar Manakish Dough
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.
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.