Lebanese Flatbread (Manakeesh)
Soft, chewy flatbreads topped with a tangy za'atar and olive oil spread.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat, Sesame
Manakeesh is a traditional Lebanese flatbread baked with a fragrant za'atar topping, though versions with cheese or ground meat are also common. The dough is simple and yeasted, rolled thin and baked until puffed with lightly charred edges. Serve warm for breakfast, as a snack, or alongside a mezze spread.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil, plus more for brushing
- 1 1/4 cups warm water
- 1/2 cup za'atar spice blend
- 1/3 cup olive oil, for topping
Method
-
In a large bowl, whisk together the flour, sugar, yeast, and salt.
-
Add the olive oil and warm water, and mix until a soft dough forms.
-
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
-
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.
-
Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball and let rest, covered, for 10 minutes.
-
Preheat the oven to 450°F and line two baking sheets with parchment paper.
-
In a small bowl, stir together the za'atar and olive oil to form a spreadable paste.
-
On a floured surface, roll each dough ball into a round about 6 inches wide and 1/4 inch thick.
-
Transfer the rounds to the prepared baking sheets and spread each with about 1 tablespoon of the za'atar mixture, leaving a small border.
-
Bake in batches until the edges are lightly golden and puffed, 8 to 10 minutes.
-
Remove from the oven and brush lightly with additional olive oil if desired. Serve warm.
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Lebanese Flatbread (Manakeesh)
Manakeesh is a traditional Lebanese flatbread baked with a fragrant za'atar topping, though versions with cheese or ground meat are also common. The dough is simple and yeasted, rolled thin and baked until puffed with lightly charred edges. Serve warm for breakfast, as a snack, or alongside a mezze spread.
2 hr 5 min 8 flatbreads 285 cal
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil, plus more for brushing
- 1 1/4 cups warm water
- 1/2 cup za'atar spice blend
- 1/3 cup olive oil, for topping
Method
- 1
In a large bowl, whisk together the flour, sugar, yeast, and salt.
- 2
Add the olive oil and warm water, and mix until a soft dough forms.
- 3
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.
- 5
Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball and let rest, covered, for 10 minutes.
- 6
Preheat the oven to 450°F and line two baking sheets with parchment paper.
- 7
In a small bowl, stir together the za'atar and olive oil to form a spreadable paste.
- 8
On a floured surface, roll each dough ball into a round about 6 inches wide and 1/4 inch thick.
- 9
Transfer the rounds to the prepared baking sheets and spread each with about 1 tablespoon of the za'atar mixture, leaving a small border.
- 10
Bake in batches until the edges are lightly golden and puffed, 8 to 10 minutes.
- 11
Remove from the oven and brush lightly with additional olive oil if desired. Serve warm.
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