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Round manakish flatbread topped with green za'atar and olive oil

Lebanese za'atar flatbread baked until crispy

Manakish

Manakish

1h 25mMedium

Prep Time

1 hr 15 min

Cook Time

10 min

Total Time

1 hr 25 min

Servings

4

4 flatbreads

Difficulty

Medium

Cost

Budget

$

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Manakish

Lebanese za'atar flatbread baked until crispy

Lebanese flatbread generously topped with a za'atar and olive oil mixture, baked until golden and fragrant. The quintessential Levantine street food breakfast.

75m

Prep Time

10m

Cook Time

85m

Total Time

4

Servings

Medium

Difficulty

Budget $

Cost

Mediterranean CuisineBreakfastSide DishVegan
Sarah Chen
Sarah Chen

April 8, 2023(Updated April 13, 2026)

Manakish is the pizza of the Middle East—simple dough topped with herby za'atar mixed with fruity olive oil. It's eaten for breakfast, lunch, or anytime you need something delicious and fast.

Why This Recipe Works

Mixing za'atar with olive oil creates a paste that doesn't burn during baking. The oil seeps into the dough, keeping it moist while the edges crisp up beautifully.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • 3 tbsp za'atar spice blend
  • 1/4 cup olive oil (for topping)
  • 1/2 cup warm water
  • 1/2 tsp salt and 1 tsp sugar

Instructions

  1. 1

    Mix flour, yeast, salt, and sugar. Add warm water and 1 tbsp oil. Knead 6 minutes until smooth.

  2. 2

    Cover and let rise 1 hour until doubled.

  3. 3

    Mix za'atar with remaining olive oil to form a spreadable paste.

  4. 4

    Divide dough into 4 balls. Roll each into an 8-inch round. Spread za'atar paste evenly over each.

  5. 5

    Bake on a preheated stone at 450°F for 8-10 minutes until edges are golden. Serve warm.

Serving Suggestions

Ways to Serve This Dish

  • Serve with crusty artisan bread for dipping

  • Finish with a drizzle of high-quality extra virgin olive oil

  • Pair with a simple arugula salad dressed in lemon vinaigrette

  • Serve alongside fresh fruit and your favorite morning beverage

Substitutions

Za'atarDried thyme + sesame seeds + lemon zest

An approximation if you can't find za'atar

All-purpose flourBread flour

Chewier crust with better structure

DepthPantry

Test Kitchen Pick

Olive Oil

Helpful Pantry Staple

Why the olive oil matters

On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.

This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.

  • Useful in dressings, sauces, and finishing
  • Improves flavor without changing the recipe structure

A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.

Shop olive oil for this recipe

Tips & Storage

Pro Tips

  • Use good-quality za'atar with plenty of sumac for the best tang.

  • Roll the dough thin for crispy manakish or thicker for a softer bread.

Storage

Best eaten fresh. Store at room temperature wrapped in foil for 1 day.

Reheating

Reheat in a 400°F oven for 3-4 minutes to re-crisp.

Nutrition Facts

Per serving (0mg) · 4 servings

Calories280
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein7g
Carbohydrates10g
Fat40g
Fiber310mg
Sugar2g
Sodium1g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What is za'atar?
A blend of dried thyme, toasted sesame, sumac, and salt common in Middle Eastern cooking.
Can I add cheese?
Yes, akkawi or mozzarella cheese is a popular manakish topping alongside or instead of za'atar.

Explore More

More Mediterranean RecipesMore BreakfastMore Side DishVegan RecipesOven RecipesBaking Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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