Manakish Za'atar
A flatbread pressed with fingertip dimples and topped with a za'atar and olive oil paste before baking — common across the Levant (Lebanon, Syria, Palestine, Jordan), traditionally carried to a communal oven each morning.
Vegan
⚠ Contains: Gluten, Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups bread flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 cup warm water
- 2 tbsp olive oil, plus more for the topping
- 1 1/2 tsp salt
- 1/2 cup za'atar spice blend
- 1/3 cup olive oil (for the topping paste)
Steps
- Dissolve the yeast and sugar in the warm water and let sit for 5-10 minutes until foamy.
- Combine the flour and salt, then add the yeast mixture and 2 tbsp olive oil. Knead into a smooth, soft dough, about 8-10 minutes.
- Cover and let rise in a warm spot for 1 hour, until doubled. For best flavor, let the dough rest in the refrigerator overnight instead.
- Divide the dough into 6-8 portions and shape into rounds. Let rest 10 minutes, then flatten each into a disc about 1/4-inch thick, pressing dimples into the surface with your fingertips.
- Mix the za'atar with enough olive oil to form a spreadable paste (this coats the herbs and keeps them from burning).
- Spread the za'atar paste evenly over each round, right to the edges.
- Bake on a hot pizza stone or baking sheet at 450°F (230°C) for 8-10 minutes, until the edges are golden and the bread is puffed.
- Serve warm, plain or folded around fresh vegetables, mint, and labneh.