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Manakish Za'atar
Sapana Behl
A popular breakfast flatbread made in the Middle East which is soft inside and crunchy outside topped with za'atar spices.
5
from 1 vote
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Prep Time
1
hour
hr
Cook Time
15
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Breakfast
Cuisine
Lebanese, Middle Eastern
Servings
3
People
Ingredients
1x
2x
3x
3 1/2
cups
all purpose flour
7
g
fast action dried yeast
1
teaspoon
salt
2
teaspoon
sugar
2
tablespoon
olive oil
1
cup
tepid water
For Za'atar spice
4
tablespoon
sesame seeds
1
tablespoon
oregano
2
tablespoon
thyme
1
tablespoon
marjoram
2
tablespoon
olive oil
Instructions
In a mixing bowl add flour, salt, sugar and yeast.
Add in half of the water and mix with fingers. Now add the remaining water and make a smooth fine dough.
Using oil or dry flour onto the work surface, knead the dough for about 8 to 10 minutes or until elastic and smooth.
Once done cover the dough in an oiled bowl and let it rise for about 1 hour or until doubled in size.
Meanwhile, mix all the ingredients for za'atar spice mix and set aside.
Place the dough onto a floured surface and knuckle down to remove all the air.
Divide the dough into 3 pieces and shape into round balls.
Roll each ball into a large circle and place on 2 baking trays lined with parchment paper.
Spread the za'atar seasoning onto each round and leave to rest for 15 minutes. Meanwhile, preheat oven to 210° C.
Bake the manakish in the middle rack of the oven for about 15 minutes. Cool on wire rack.
Serve with baba ganoush.
Notes
You may use cheese, spinach, or any non-vegetarian topping on manakish.
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