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Manakish Za’atar Recipe

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3.8 from 15 reviews

Manakish Za’atar is a traditional Middle Eastern flatbread topped with a fragrant and tangy za’atar herb blend mixed with olive oil. This recipe features a soft, slightly chewy dough made using a unique boiling water flour mixture and yeast, resulting in a deliciously light and aromatic bread perfect for breakfast or snacks.

Ingredients

Dough Ingredients

  • 260 g all-purpose flour, divided (9.2 oz., 2 cups)
  • 180 g boiling water (6.3 oz., 3/4 cup)
  • 6 g instant yeast (0.21 oz., 2 teaspoons)
  • 20 g warm water (around 43°C/110°F) (0.7 oz., 4 teaspoons)
  • 20 g olive oil (0.7 oz., 1 and 1/2 Tablespoons)
  • 10 g white granulated sugar (0.35 oz., 3/4 Tablespoon)
  • 5 g salt (0.18 oz., a scant teaspoon)

Topping

  • 40 g za’atar (1.4 oz., 5 Tablespoons)
  • 30 g olive oil (1.1 oz., 2 Tablespoons)

Instructions

  1. Prepare Flour Mixture: Place 170 g (1 and 1/3 cups) of flour in a large bowl. Pour the boiling water over it and mix with a wooden spoon until combined, scraping the bottom and sides of the bowl. Cover with a heatproof plate and set aside for 20-30 minutes to allow the flour to hydrate and cool.
  2. Activate Yeast: About 5 minutes before the end of the resting time, stir the instant yeast and warm water (around 43°C/110°F) briefly together in a small bowl using a fork. Set aside for the yeast to activate.
  3. Mix and Knead Dough: Pour the remaining 90 g (2/3 cup) of flour, olive oil, sugar, salt, and yeast mixture over the cooled flour mixture. Mix with a wooden spoon or knead with lightly oiled hands just until all ingredients are fully combined, about 2-3 minutes. Ensure the flour mixture is not hot when adding the yeast to avoid killing it.
  4. First Proof: Cover the dough again and set it aside for 30 minutes to allow it to rise and develop flavor.
  5. Prepare Topping: While the dough rests, combine the za’atar and olive oil in a small bowl until well mixed.
  6. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 220°C (428°F, conventional setting). Line two baking sheets with parchment paper, ensuring the paper is safe at this temperature.
  7. Shape Dough: Gently punch down the dough and divide it into 6 equal pieces, about 80 g (2.8 oz.) each. With lightly oiled hands, shape each piece into a smooth ball, then pat it into a circle on a small piece of parchment paper or lightly floured surface.
  8. Roll Out Circles: Place another piece of parchment paper on top and roll each ball out to about a 15 cm (6 inch) circle, approximately 2 mm (0.08 inch) thick. Transfer each to the prepared baking sheet, adjusting shape if needed.
  9. Add Za’atar Topping: Spread the za’atar and olive oil mixture evenly over each dough circle, leaving a small border around the edge without topping.
  10. Bake: Bake in the middle of the oven, one sheet at a time, until the flatbreads puff slightly and the edges turn golden, about 10-11 minutes.
  11. Cool and Serve: Remove from the oven and let cool briefly on the baking sheet. Serve warm, optionally with sliced tomatoes, cucumbers, mint leaves, or folded in half as desired. Enjoy!

Notes

  • Check the maximum safe temperature on your parchment paper package before baking.
  • Use warm water around 43°C (110°F) for activating yeast to avoid killing it.
  • Dough is best used fresh but can be refrigerated briefly if needed.
  • Za’atar mix can vary by brand; adjust oil quantity accordingly to achieve a spreadable consistency.
  • Serve warm for best flavor and texture.

Find it online: https://marthatasty.com/manakish-zaatar-recipe/