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Pillowy Lebanese Manakeesh with Zaatar and Olive Oil

Lebanese manakeesh with zaatar - featured image
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A soft, herby Lebanese flatbread topped with za’atar and olive oil, perfect for a quick and flavorful homemade treat.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour, sifted
  • 2 ¼ teaspoons instant dry yeast (one packet)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (240ml) warm water (around 110°F / 43°C)
  • 2 tablespoons olive oil (extra virgin preferred)
  • ½ cup (about 30g) za’atar spice blend
  • ¼ cup (60ml) olive oil (good quality)
  • Optional: pinch of sumac
  • Optional: 1 tablespoon sesame seeds

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F/43°C), sugar, and yeast. Stir gently and let it sit for 5-7 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir until it begins to come together.
  3. Knead the dough: Turn the dough onto a lightly floured surface. Knead for about 8-10 minutes until smooth and slightly elastic. Dust with flour if too sticky.
  4. First rise: Lightly oil the bowl, place the dough inside, cover with a towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Prepare za’atar topping: Mix za’atar and olive oil in a small bowl to form a spreadable paste.
  6. Shape the dough: Punch down the dough, divide into 6 equal balls (~120g each). Roll each into a 7-8 inch (18-20 cm) circle about ¼ inch (6 mm) thick.
  7. Top and bake: Place dough rounds on parchment-lined baking sheet. Spread 2-3 tablespoons of za’atar mixture evenly on each, leaving a border. Optionally sprinkle sesame seeds or sumac.
  8. Bake: Preheat oven to 475°F (245°C). Bake for 8-10 minutes until edges are golden and topping fragrant.
  9. Serve warm: Let cool for a minute or two and enjoy fresh.

Notes

Use warm water around 110°F to activate yeast properly. Do not rush the dough rise for best texture. Use a pastry brush to spread za’atar oil evenly to avoid sogginess. A pizza stone can help achieve a crisper bottom. Dough can be refrigerated overnight after kneading for convenience.

Nutrition

Keywords: Lebanese manakeesh, zaatar bread, Middle Eastern flatbread, homemade manakeesh, zaatar and olive oil, vegan bread, easy bread recipe

Find it online: https://elaraeats.com/pillowy-lebanese-manakeesh-with-zaatar-and-olive-oil-easy-homemade-recipe/