Authentic Lebanese Manakish Za’atar
The quintessential Levantine breakfast flatbread—pillowy, blistered artisan dough hand-dimpled and slathered with an intoxicating paste of wild mountain za’atar thyme, tart ground sumac, nutty toasted sesame seeds, and fruity Lebanese extra virgin olive oil, baked blistering hot on a domed saj or baking stone.
History & Origins
Beirut Furn & UNESCO Cultural Heritage
The word man’ousheh stems from the Arabic verb ‘naqasha’ (to engrave or dimple), describing the baker’s fingertips pressing indentations into the dough to create wells for olive oil. In 2023, UNESCO inscribed the traditional Lebanese culinary practice of preparing manakish onto the Intangible Cultural Heritage List.
Ingredients
Fermented Flatbread Dough & Wild Za’atar Paste
- •3 cups (375g) Unbleached bread flour or all-purpose flour
- •1 cup (240ml) Lukewarm water (105°F / 40°C)
- •1 tsp Active dry yeast and 1 tsp granulated sugar
- •2 tbsp Extra virgin olive oil and 1 tsp fine sea salt
- •1/2 cup Premium Lebanese wild za’atar blend (wild mountain thyme/Origanum syriacum, toasted white sesame seeds, sumac, and sea salt)
- •1/2 cup First cold-pressed Lebanese extra virgin olive oil whisked with za’atar
Finishing, Garnishes & Chef’s Additions
- •1/2 cup Thick strained yogurt (Labneh) for folding inside hot flatbread
- •2 medium Persian cucumbers and 2 ripe Roma tomatoes, sliced into thin wedges
- •1/3 cup Cured Lebanese green olives (zaytoon)
- •1/4 cup Fresh fresh mint leaves for rolling
Step-by-Step Instructions
PREPARATION & METHOD
Dissolve yeast and sugar in lukewarm water for 5 minutes until frothy. Mix with flour, olive oil, and salt; knead for 8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour until doubled in size.
In a small bowl, whisk 1/2 cup za’atar blend with 1/2 cup fruity extra virgin olive oil until a smooth, spreadable slurry forms. The ratio should be fluid enough to paint easily without pooling.
Divide dough into 4 equal balls. On a floured surface, roll each into a 9-inch round disc (1/4-inch thick). Use fingertips to firmly press indentations across the surface. Spread 2 tablespoons of za’atar oil paste over each round, leaving a 1/2-inch border.
Slide onto a preheated baking steel or inverted sheet pan at 500°F (260°C). Bake for 7 to 8 minutes until crust puffs with golden charred leopard spots while remaining pliable. Serve warm, rolled up like a wrap with cool labneh, cucumber, tomato, and fresh mint.
Beverage Pairing
Fresh Lebanese Mint Tea (Shai bi Na’na) or Ayran Yogurt Drink
Steaming black Ceylon tea infused with fresh garden spearmint leaves echoes the herbal thyme notes, while chilled salted ayran yogurt balances the tart sumac and rich olive oil.
Culinary Science Insight
Fingertip Dimpling & Lipid Thermal Shielding
Fingertip indentations create micro-reservoirs that hold the oil-herb mixture in place, preventing hot olive oil from running off the crust. Olive oil shields delicate volatile essential oils (thymol and carvacrol) in wild za’atar from scorching at 500°F.