Manakish Za'atar (Za'atar Flatbread)
Prep Time
45 minutes (plus 1-1.5 hours rising time)
Calories
400 kcal (est.)
Difficulty
Medium
Ingredients
- For the Dough:
- 2.5 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup warm water (105-115°F / 40-46°C)
- 2 tbsp olive oil (for dough)
- For the Za'atar Topping:
- 1/2 cup za'atar mix
- 1/4 cup olive oil (or more, to achieve desired consistency)
- Optional for Serving:
- Fresh mint leaves
- Green olives
- Sliced tomatoes
Instructions
- Prepare the Dough: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and 2 tbsp olive oil. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turn to coat, cover with a clean cloth, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough is rising, prepare the Za'atar Topping: In a small bowl, combine za'atar mix with 1/4 cup olive oil. Stir well to form a paste. Add more oil if needed for a spreadable consistency.
- Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven during preheating.
- Once the dough has risen, punch it down gently and divide it into 4-6 equal pieces.
- On a lightly floured surface, roll each piece into a thin round flatbread, about 6-8 inches (15-20 cm) in diameter.
- Place the flatbreads on a baking sheet (or directly onto the hot pizza stone). Spread a generous amount of za'atar topping over each flatbread, leaving a small border for the crust.
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- Bake for 8-12 minutes, or until the crust is golden brown and the topping is fragrant and slightly bubbly.
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- Remove from oven and serve immediately, optionally garnished with fresh mint leaves, green olives, and sliced tomatoes.