Zaatar Manakish

Ingredients

Preparation

1. 1

   Activate the yeast

   Pour about 100 ml of lukewarm water into a large bowl. Add the yeast and sugar, stir and rest for five to ten minutes. A light foam should appear on the surface.

2. 2

   Start the dough

   Add the remaining water and 30 ml olive oil to the bowl. Stir so the yeast is evenly distributed.

3. 3

   Add flour and salt

   Add about 450 g of flour and the salt. Mix with a spoon until a rough dough forms. Gradually add the remaining flour only if needed.

4. 4

   Knead the dough

   Knead for eight to ten minutes by hand or six to eight minutes in a mixer until the dough is smooth, soft and elastic. It may remain very slightly tacky.

5. 5

   First rise

   Shape into a ball, place in a lightly oiled bowl, cover and let rise in a warm place for about one to one and a half hours, until the dough has nearly doubled in size.

6. 6

   Prepare the zaatar topping

   Mix the zaatar with the 110 ml extra virgin olive oil. The mixture should be thick but easily spreadable. Add a small spoonful of oil if it seems too dry.

7. 7

   Preheat the oven thoroughly

   Preheat the oven to 240°C, or the highest reasonable setting, with a heavy baking tray or pizza stone inside. Heat for at least twenty minutes to create strong bottom heat.

8. 8

   Divide the dough

   Gently deflate the dough, then divide into six equal portions of about 140 g. Shape into balls and cover with a cloth for ten minutes so they relax.

9. 9

   Roll out one manakish

   On a lightly floured surface, roll one ball into a disc about 20 to 22 cm wide. The centre should be fairly thin, around three to four millimetres, with a slightly thicker rim.

10. 10

    Lightly dock the centre

    Use your fingertips or a fork to make a few light indentations in the centre without piercing through the dough. This reduces large bubbles under the topping during baking.

11. 11

    Spread the zaatar

    Place about two tablespoons of the zaatar-oil mixture in the centre and spread it in a thin layer to about one centimetre from the edge. Avoid pools of oil.

12. 12

    Transfer to the hot tray

    Carefully place the manakish on a sheet of baking paper, then slide it onto the very hot tray or stone. The immediate heat helps the underside cook quickly.

13. 13

    Bake

    Bake for about six to eight minutes. The edges should puff slightly and turn golden while the centre remains soft. Watch closely because baking is rapid at this temperature.

14. 14

    Repeat with the remaining portions

    While one manakish bakes, roll and top the next portion. Repeat until all the dough is used, allowing the tray or stone to regain heat between batches if necessary.

15. 15

    Keep the flatbreads soft

    After baking, optionally stack the manakish under a clean cloth for a few minutes. The trapped steam keeps the dough soft while the edges remain lightly crisp.

16. 16

    Serve

    Serve the manakish hot or warm, whole or cut into wedges. Pair with tomatoes, cucumber, olives, labneh, fresh mint or tea.

Tips & tricks

• Use all-purpose or bread flour for a soft but sufficiently elastic dough.
• Use lukewarm rather than hot water so the yeast is not weakened.
• Knead until the dough is smooth and slightly elastic.
• Let the dough double in size rather than relying only on the clock.
• Do not add too much flour while kneading; the dough should remain soft.
• Use good-quality zaatar that is fragrant and not excessively salty.
• Mix the zaatar and oil shortly before using so the mixture does not separate too much.
• Roll the dough fairly thin while leaving a slightly thicker rim.
• Do not overload the topping because excess oil can make the centre soggy.
• Preheat the tray or pizza stone for stronger bottom heat.
• Bake the manakish at high temperature for a short time.
• Serve immediately with tomato, cucumber, olives, labneh or fresh mint.

Variations

• Add akkawi cheese or mozzarella over part of the zaatar topping.
• Make a half-zaatar, half-cheese version.
• Add a few tomato slices after baking.
• Add fresh mint or cucumber when serving.
• Use a partially whole-wheat dough for a more rustic flavour.
• Add a small amount of extra sumac for a tangier note.
• Bake small individual manakish for a buffet or brunch.
• Sprinkle toasted sesame seeds on top before baking.

Storage

Cooked manakish keep for up to two days in the refrigerator in an airtight container. To restore a pleasant texture, reheat in a 180°C oven for five to seven minutes or in a covered dry frying pan for a few minutes. They can be frozen for up to two months, separated by baking paper, then reheated directly in the oven.

Nutrition facts(per serving)

What to serve with this recipe?

• Labneh
• Tomatoes and cucumber
• Hummus
• Olives

Frequently asked questions