Lebanese za'atar flatbread

    10 hours 5 min

    Known as Manakish or Manaaeesh, this Lebanese flatbread is flavoured with zaatar, a Middle Eastern spice mix that is simply delicious. Slice the flatbread into bite-size pieces or wedges for dipping in creamy labneh or houmous.

    10 people made this

    Serves: 6 

    • 1 (7g) sachet dried active yeast
    • 180ml warm water (43 C)
    • 4 tablespoons olive oil
    • 250g plain flour
    • 1/2 teaspoon coarse sea salt
    • 4 tablespoons olive oil, divided
    • 4 tablespoons za'atar
    • 3/4 teaspoon coarse sea salt

    Prep:20min  ›  Cook:15min  ›  Extra time:9hr30min proofing  ›  Ready in:10hr5min 

    1. Mix yeast with warm water in a large mixing bowl and allow to stand until a creamy layer of foam appears, about 10 minutes. Whisk in 4 tablespoons olive oil, then gradually stir in 250g plain flour and 1/2 teaspoon salt.
    2. Transfer dough to a floured surface and knead until smooth and just a little bit sticky, 10 to 12 minutes. Place dough into an oiled bowl and turn dough around in bowl to coat surface with oil; cover bowl and refrigerate dough overnight. (Dough should double in size.)
    3. Coat a baking tray generously with 2 tablespoons olive oil; place dough in the centre of the baking tray and flatten into a thick disc. Cover dough with cling film and let double in size, about 1 1/2 hours.
    4. Use your palms and fingers to gently press and stretch dough to the edges of the oiled baking tray, making the flatbread as even in thickness as you can. With fingertips, make small indentations in the dough. Brush dough with remaining 2 tablespoons olive oil.
    5. Stir za'atar and 3/4 teaspoon salt together in a small bowl and sprinkle evenly over the flatbread. Let dough rest for 30 minutes uncovered.
    6. Preheat oven to 190 C / Gas 5.
    7. Bake flatbread in the preheated oven until golden brown, 15 to 20 minutes.


    Za'atar is a Middle Eastern spice blend usually made of a combination of sesame seeds, sumac, thyme, salt, oregano and marjoram. It is available in most larger supermarkets.

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    Reviews in English (4)


    You can leave out the salt.  -  18 Feb 2014  (Review from Allrecipes US | Canada)


    Forget the salt another tip is you can mix the zaatar with a bit of olive oil. It makes it easier to spread. As I  -  18 Feb 2016  (Review from Allrecipes US | Canada)


    I have had these since a child. Always purchased at a Syrian place. I always kind of liked them, but was not crazy for them. Making them myself changed everything. They were fantastic. Just delicious. Someone mentioned taking out the salt. Foolish. The salt mixes with the spices and makes it that much better. Do not listen to them, include the salt.  -  17 Sep 2018  (Review from Allrecipes US | Canada)