Olive Oil and Za’atar Manakish: a complete home recipe

COOK IT AT HOME

Olive Oil and Za’atar Manakish

Za’atar flatbread depends on a thin, even coating rather than a thick blanket of herbs. Olive oil turns the blend into a spreadable paste and protects it during a short bake. A soft yeast dough forms the base, with a narrow plain rim that helps you judge when the bread is golden. Make four individual rounds for breakfast or cut them into small wedges for sharing.

Makes

4 flatbreads

Prep

30 minutes

Cook

15 minutes

Additional time

60–90 minutes rising; 10 minutes shaped rest

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 300 g all-purpose flour, plus 20 g for rolling
• 180 ml lukewarm water, about 100°F/38°C
• 3 g instant yeast
• 1 teaspoon sugar
• 1/2 teaspoon fine salt
• 2 tablespoons olive oil, for dough
• 6 tablespoons za’atar blend
• 5 tablespoons olive oil, for topping

Step-by-step method

1. Mix the flour, yeast, sugar and salt in a bowl. Add the lukewarm water and the 2 tablespoons dough oil. Stir into a shaggy dough, then knead for 8–10 minutes until smooth and supple, using the rolling flour only as needed. Cover in the bowl and let rise for 60–90 minutes, until nearly doubled.
2. Mix the za’atar and its 5 tablespoons olive oil in a small bowl. Let stand while the dough finishes rising so the dried herbs absorb some oil. The mixture should be spoonable, with no large dry clumps.
3. Heat the oven to 450°F/230°C. Line two trays with suitable parchment. Divide the risen dough into four balls and let rest covered for 10 minutes. Roll into 20 cm/8 inch circles, keeping the thickness even from center to edge.
4. Transfer to the trays and press shallow dimples into the centers with your fingertips. Spread one-quarter of the za’atar paste over each round, leaving a 1 cm bare border. Do not push the topping into a heap in the middle.
5. Bake for 12–15 minutes, rotating trays halfway, until the rims and undersides are golden. Check the underside with a spatula; a pale base needs another 2–3 minutes even if the herb surface looks dark. Transfer to a rack for 3 minutes.
6. For a soft, foldable finish, stack the breads loosely under a clean towel after the initial cooling. For a crisper finish, leave in a single layer and serve straight away.

Helpful tips & substitutions

• Commercial za’atar blends contain different proportions of sumac, herbs, sesame and salt. This dough is lightly salted so the topping can provide most of the seasoning.
• If the dough repeatedly springs back while rolling, wait 5 minutes and try again. Forcing it with extra flour makes a drier flatbread.

Storage & make-ahead

Cool completely and keep airtight at a cool room temperature for 1 day, or refrigerate for up to 3 days. Freeze separated by parchment for up to 2 months. Refresh at 350°F/175°C for 5–8 minutes, checking the herb topping does not burn.

How to serve it

Serve with labneh, sliced tomatoes and unsweetened tea. Add fresh vegetables at the table rather than baking them into this simple herb-topped version.