
Lebanese za'atar flatbread baked until crispy
Prep Time
1 hr 15 min
Cook Time
10 min
Total Time
1 hr 25 min
Servings
4
4 flatbreads
Difficulty
Medium
Cost
Budget
$
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
(Updated )
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.
Mix flour, yeast, salt, and sugar. Add warm water and 1 tbsp oil. Knead 6 minutes until smooth.
Cover and let rise 1 hour until doubled.
Mix za'atar with remaining olive oil to form a spreadable paste.
Divide dough into 4 balls. Roll each into an 8-inch round. Spread za'atar paste evenly over each.
Bake on a preheated stone at 450°F for 8-10 minutes until edges are golden. Serve warm.
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
An approximation if you can't find za'atar
Chewier crust with better structure
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
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.
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeUse 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.
Best eaten fresh. Store at room temperature wrapped in foil for 1 day.
Reheat in a 400°F oven for 3-4 minutes to re-crisp.
Per serving (0mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
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.
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Mediterranean
Mediterranean

Mediterranean
Mediterranean
Mediterranean

Mediterranean