Lebanese Za'atar Flatbread (Manakish)

Name: Lebanese Za'atar Flatbread (Manakish)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Lebanon
Ingredients: 3 cups (375 g) all-purpose flour; 1 tsp (3 g) instant yeast; 1 tsp (4 g) granulated sugar; 1 1/2 tsp (9 g) fine salt; 1 cup (240 ml) warm water; 2 tbsp (30 ml) olive oil; 1/2 cup (50 g) za'atar blend; 6 tbsp (90 ml) extra-virgin olive oil

مناقيش بالزعتر Manāqīsh bi-l-ZaʿtarSay it: mah-NAH-keesh

By the Passport Plate editors. Published November 6, 2026.

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Manakish are Lebanese flatbreads, most famously topped with za'atar and olive oil. They are eaten for breakfast, as a snack, or as a light meal, and are a staple of neighborhood bakeries across Lebanon. The dough bakes into a soft, chewy center with crisp, golden edges, while the za'atar topping turns fragrant and deeply savory. Each round is dimpled and generously spread, making it simple to tear and share. Manakish are best warm from the oven, when the olive oil is still glossy and the sesame smells toasted.

Lebanese Za'atar Flatbread (Manakish)

مناقيش بالزعتر, Manāqīsh bi-l-Zaʿtar

Pronounced mah-NAH-keesh

Serves: 4
Prep: 25 min
Cook: 20 min
Total: 45 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten, sesame. Check labels on packaged ingredients.

Ingredients

4 servings

Dough

3 cups (375 g)375 g (3 cups) all-purpose flour
1 tsp (3 g)3 g (1 tsp) instant yeast
1 tsp (4 g)4 g (1 tsp) granulated sugar
1 1/2 tsp (9 g)9 g (1 1/2 tsp) fine salt
1 cup (240 ml)240 ml (1 cup) warm water
2 tbsp (30 ml)30 ml (2 tbsp) olive oil

Topping

1/2 cup (50 g)50 g (1/2 cup) za'atar blend
6 tbsp (90 ml)90 ml (6 tbsp) extra-virgin olive oil

Method

In a large bowl, whisk the flour, instant yeast, sugar, and salt. Add the warm water and 2 tbsp (30 ml) olive oil and mix until a shaggy dough forms.
Knead on a lightly floured surface for 8–10 minutes, until smooth, elastic, and only slightly tacky. Shape into a ball, cover, and let rise in a warm place for 1–1 1/2 hours, until doubled.
Meanwhile, stir the za'atar and 6 tbsp (90 ml) olive oil in a small bowl until it forms a thick, spreadable paste. The mixture should hold together without pooling too much oil.
Preheat the oven to 500°F (260°C) with a baking stone, steel, or inverted baking tray inside for at least 30 minutes. Divide the dough into 4 equal pieces and roll into balls; rest, covered, for 10 minutes.
On a piece of parchment paper, press or roll each ball into a 7–8 inch (18–20 cm) round, leaving a slightly thicker rim. Dimple the center with your fingertips.
Spread one-quarter of the za'atar topping over each round, leaving a 1/2 inch (1 cm) border. Slide the parchment onto the hot tray or stone.
Bake for 7–10 minutes, until the edges are puffed, crisp, and golden and the topping is fragrant. Repeat with the remaining rounds.
Serve warm, folded or cut into wedges, with cucumber, tomato, olives, and mint.

Regional variant: Cheese Manakish (Manakish Jibneh)

Replace the za'atar topping with 2 cups (200 g) shredded akkawi cheese, soaked in cold water for 1 hour if salty and well drained, or use low-moisture mozzarella. Spread the cheese over the dough rounds, drizzle with 2 tbsp (30 ml) olive oil, and bake as above until the cheese melts and the edges are golden.

Cook's notes

Keep the dough soft and slightly tacky; too much flour makes the flatbreads dry.
A very hot preheated tray or stone gives the crisp base and puffed edge.
Spread the za'atar topping thickly but leave a clean border so the edges can brown.

Serve with

Cucumber, tomato, olives, fresh mint, and hot tea.

Make ahead and storage

Dough can be mixed and refrigerated overnight; baked manakish are best fresh but reheat well in a hot oven.

Lebanese Za'atar Flatbread (Manakish)