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Zaatar manakish

Zaatar manakish

Zaatar mixed with olive oil and baked on a thin dough base

Course Appetizer, Breakfast, Snack
Cuisine Lebanese
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6


To make the Zaatar topping

  • 2 full tbsp zaatar herb blend
  • 1/2 cup regular olive oil

To make the dough

  • 3 1/4 cups of plain or bread flour
  • 1 cup of lukewarm water
  • 1 tbsp of dried active yeast
  • 1 tsp of salt
  • 1/2 tsp of sugar
  • 4 tbsp regular olive oil or vegetable oil


To prepare the zaatar mix

  1. Mix the zaatar herb blend with the regular olive oil until you have a paste of dripping consistency. Set aside

To make the dough

  1. Add the sugar to the luke warm water along with the dried active yeast and stir well until it dissolves. Leave for 15 minutes allowing the yeast to ferment and bubble
  2. In a large bowl, add the salt and flour, oil and yeast liquid and bring together until you have a smooth ball.
  3. If the dough is too dry add a little water 1 tablespoon at a time until it comes together. Adjust with more flour if it is too sticky
  4. Then turn out into a floured surface and knead for 5-10 minutes so the dough springs back when you poke it
  5. If you are using a stand mixer, knead the dough for approximately 8 minutes
  6. Place the kneaded dough ball into a large bowl and cover with cling film or a damp cloth. Leave to rise for at least 2 hours or until doubled in size
  7. Turn on the oven on the highest setting (usually 230°C/450 F)
  8. Roll out a small handful of dough on a floured surface so it is quite thin (approx 5mm)

  9. Transfer to a non stick baking tray, spoon on the zaatar mixture leaving a small margin around the edges and dimple the surface lightly with your fingers
  10. Bake for 10 minutes, turning half way if necessary to get an even bake
  11. Serve with a plate of pickles, tomatoes, mint and radishes or labneh.

Recipe Notes

  • You can substitute half the water in the dough with milk to get a richer, more elastic dough
  • The ideal temperature of the water should be around 38C/100F
  • If your kitchen is cold, warm your oven at the lowest setting then turn it off before placing the dough inside to prove