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Crispy Lebanese Manakish Za’atar Flatbread

Lebanese Manakish Zaatar Flatbread - featured image
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A quick and easy recipe for crispy Lebanese Manakish Za’atar flatbread with a perfect balance of za’atar herbs and a crispy, light dough. Ideal for breakfast, snacks, or gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (240ml) warm water (about 110°F/43°C)
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tbsp olive oil
  • ½ cup (60g) za’atar spice mix
  • ⅓ cup (80ml) extra virgin olive oil
  • Optional: a pinch of sumac

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F/43°C), sugar, and yeast. Stir lightly and let it sit for 5-7 minutes until foamy.
  2. Make the dough: In a large bowl, mix flour and salt. Add olive oil and the yeast mixture. Stir until combined, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
  3. First rise: Place dough in an oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for about 45 minutes or until doubled in size.
  4. Prepare the za’atar topping: While dough rises, mix za’atar spice and olive oil in a small bowl until it forms a fragrant, oily paste. Set aside.
  5. Shape the flatbreads: Once dough has risen, punch it down to release air. Divide into 4 equal balls. On a floured surface, roll each ball into a 7-8 inch (18-20 cm) circle, roughly ¼ inch thick.
  6. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.
  7. Top the flatbreads: Place rolled dough on parchment-lined baking sheets. Brush each circle generously with the za’atar and olive oil mixture.
  8. Bake: Transfer baking sheet or slide flatbreads onto pizza stone and bake for 8-12 minutes until edges are golden and crispy.
  9. Cool and serve: Remove from oven, transfer to a cooling rack to keep crisp. Serve warm or at room temperature.

Notes

Use warm water at about 110°F to activate yeast properly. Preheat oven and baking surface fully for best crispiness. Avoid overloading the za’atar topping to prevent sogginess. Cool flatbreads on a wire rack to keep them crispy. Dough can be refrigerated overnight and brought to room temperature before use.

Nutrition

Keywords: Manakish, Za'atar, Lebanese flatbread, crispy flatbread, homemade zaatar bread, Middle Eastern bread, easy flatbread recipe

Find it online: https://flurpchef.com/crispy-lebanese-manakish-zaatar-flatbread-recipe-easy-homemade-guide/