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Za’atar manakish
Also known as مناقيش زعتر · manakeesh zaatar · manoushe zaatar · zaatar manakish
Flatbread spread with za’atar in olive oil and baked fresh, chewy in the middle, crisp at the rim. Herbal, sour, resinous.
Typical serving
390 kcal
usually 300–500 kcal
 Protein | 10 g |
|---|---|
 Carbs | 52 g |
 Fat | 16 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- the hottest your oven goes, and a heavy tray or stone left in it to heat
- about 90 minutes for the dough to rise, which is yours to spend elsewhere
Ingredients
Serves 4 · dimmer marks are storecupboard
- 320gplain flour — strong white
- 3 tbspolive oil
- 5 tbspza’atar
- 1 tspdried yeast
- 1 tspsugar
- 1 tspsalt
- 200mlwarm water
Method
6 steps
fold · 12mYeast and sugar into the warm water, then the flour, salt and a spoon of the oil, worked to a soft dough and kneaded until it stops sticking to the bowl.
rest · 1h 30m walk awayCovered somewhere warm until doubled. Cold kitchens take longer and there is no hurrying it.
- fold · 3m
Za’atar stirred into the rest of the oil to a loose, spoonable paste — dry za’atar scorches the moment it meets a hot oven.
- fold · 8m
Dough divided into four, rolled thin, and dimpled all over with the fingertips so the oil has somewhere to sit.
roast · 9m walk awayPaste spread to the rim, onto the preheated tray in the hottest oven, until the edges colour and the base lifts free.
finish · 2mEaten within ten minutes of coming out, folded over, with tomato and mint if there is any about.
Worth knowing
The Levant’s breakfast bread — bakeries sell them from dawn, and the za’atar blend is a guarded family signature.
More from the Middle Eastern kitchen
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Browse macros for every Middle Eastern dish Foodakl can log: Middle Eastern · Turkish · Gulf · Levantine · Persian
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