Manaish (za’atar flatbread)

Manaish is a Lebanese flatbread that is typically topped with an herb mixture of wild thyme, sesame seeds and Extra Virgin Olive Oil. This flatbread is very popular as a breakfast staple. In our family, we eat Manaish warmed up and served with a variety of toppings. Typically sliced tomatoes, Persian Cucumber slices, fresh mint and served with a delicious assortment of olives and Labneh (a middle eastern soft creamy (yogurt like) cheese.

Manaish (Za’atar Flatbread)

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Servings: 12 6″ rounds

Course: Appetizer, bread, Breakfast, brunch, Snack

Cuisine: Mediterranean, middle eastern

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• ▢ 3 cups Bread Flour
• ▢ 1½ tsp Active Dry Yeast
• ▢ 1 Tbsp White Granulated Sugar
• ▢ 1 cup Warm Water
• ▢ ⅓ cup Vegetable Oil
• ▢ 1 tsp Salt

Za’atar Mix / Cheese Toppings

• ▢ 6 Tbsp Za’atar Wild thyme mix found in Middle Eastern markets
• ▢ 6 Tbsp Olive Oil Extra Virgin
• ▢ 1 cup Mozzarella Cheese shredded
• ▢ 1 cup Akkawi Cheese or Nabulsi Cheese
• Dried Mint – just a sprinkle optional
• Aleppo Pepper – just a sprinkle optional

Method

 

1. In a large bowl, combine yeast, sugar, and ½ cup warm water. Stir and let sit for 10 minutes, until foamy. (Make sure the water isn’t too hot, or it’ll kill the yeast!)
2. Add the flour, remaining ½ cup of water, and salt to the proofed yeast mixture. Mix with a dough hook on low speed (or by hand).
3. Slowly pour in the vegetable oil and continue mixing until the dough comes together and feels smooth.
4. If the dough is sticky, add more flour (1 Tbsp at a time). If it’s too dry, add water (1 Tbsp at a time).
5. Lightly flour the bowl, place the dough ball inside, cover with a kitchen towel, and let it rise in a warm spot for 1 hour, until doubled in size.
6. Punch the dough down, divide into 12 balls, cover again, and let them rise another 30–45 minutes.
7. Shred Akawi Cheese and mix with the shredded Mozzarella Cheese.

   (Side note: If you feel that the Akawi Cheese is too salty for your taste, then soak the Akkawi cheese in cold water for 30 minutes to draw out some salt.)
8. In a small bowl, combine the za’atar and olive oil into a soft spreadable paste.
9. Heat to 425°F (220°C). Line baking sheets with parchment paper.
10. On a floured surface, roll each dough ball into a 6-inch circle. Place them on your prepared sheets.
11. Spread za’atar mixture on 6 of the flatbreads. Leave a small border around the edges.
12. Spread the Akawi/Mozzarell Cheese mixture on the remaining 6 dough rounds.
13. Bake Za'atar rounds for approximately 7 minutes, until very lightly golden brown on the bottom. Bake the Cheese rounds for 9 minutes in the oven.

    (Side note: My baking times are accurateDepending on your oven you may need another minute or two.
14. Store cheese manakish in the fridge and za’atar manakish at room temp. Keeps well for up to 1 week in an airtight container or baggie.

Notes

While I am going through all the preparation for Manaish I will almost always make a Cheese Manaish too. For the cheesy Manaish, we use shredded Mozzarella and a salty cheese that crumbles very easily, it’s called Akkawi or Nabulsi (easily found at middle eastern markets)

After rolling out the dough I spread evenly a cheese mixture and top with a little bit of Aleppo pepper and dried mint (my kids don’t really care for the herb toppings, so I leave it off for them)