Manakish Za'atar

Method

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1. Mix the flour, yeast, salt and sugar, add the water and olive oil, and knead 10 minutes to a soft, smooth dough.

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2. Prove, covered, for 90 minutes until doubled.

   Mark done Start 90 min timer

3. Heat the oven to its maximum, at least 250°C / 480°F, with a baking stone or heavy inverted tray inside for at least 20 minutes.

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4. Stir the za'atar, olive oil and sumac together into a loose, spreadable paste. It should be wetter than you expect.

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5. Divide the dough into 6 and roll each into a 20 cm round about 5 mm thick.

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6. Set them on lightly floured baking paper and press dimples across the surface with your fingertips, leaving a 1 cm border.

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7. Spread a generous sixth of the za'atar paste over each, right up to the border.

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8. Slide onto the hot stone, two at a time, and bake 6 to 8 minutes until the base is set and the edges are golden and puffed.

   Mark done Start 6 min timer

9. Eat immediately, folded in half, with tomato, cucumber, olives and labneh.

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Chef’s Tips

• Buy good za'atar. The cheap kind is mostly filler and tastes dusty.
• Use more oil than feels right. Dry za'atar burns and turns bitter in a hot oven.
• Dimpling the dough stops it ballooning and holds the topping in place.

Pairing Suggestions

• Sweet mint tea or Arabic coffee
• Labneh, olives and fresh vegetables
• A boiled egg, for a full breakfast

Storage & Reheating

Best within an hour. Keeps 2 days wrapped and reheats at 220°C / 430°F for 4 minutes. The dough freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.