Zaatar Manakeesh Recipe – Middle Eastern Bread

Zaatar Manakeesh is a Middle Eastern flatbread typically eaten for breakfast.  I have such fond memories of visiting my college friends in Jordan for Christmas break some 20-odd years ago.  We took an early morning road trip to Petra with their dad, and we stopped at a roadside stall for breakfast.  I remember eating this delicious bread then. We even got some to go so we could munch on it throughout the trip! I had almost forgotten about it until I read about it in a magazine. I immediately decided to recreate it and through this article, I want to share my Zaatar Manakeesh recipe with you all.

So, let’s get started.

What is Manakeesh

Manakeesh (also called Manakish or Manaeesh) or in singular form Monousheh is a Middle Eastern flatbread topped with herbs or cheese.  It is typically served for breakfast or lunch.  The dough is a simple flatbread or pizza dough but the toppings on it make all the difference. 

What is Zaatar

If you haven’t had zaatar or za’atar, you are in for a treat! It is a Middle Eastern spice blend primarily made of sumac, thyme, toasted sesame seeds, and oregano. I have seen some recipes that also use marjoram and cumin seeds. I buy it premade from the store, but you can also make it at home.  For this recipe, we are going to mix the za’atar spice blend and mix it with extra virgin olive oil to spread it on the dough.  In my opinion, fresh-smelling zaatar makes all the difference here so be sure to buy a good brand. 

List of ingredients used to make Zaatar Manakeesh

Ingredients for Manakeesh

• 1 tablespoon active dry yeast
• 1 ¼ cup warm water
• 1 teaspoon sugar
• 2 tsp salt
• 3 cups All purpose Flour
• 2 tablespoons Olive oil (plus more for the bowl)

For the Zataar topping

• ¼ cup Za’atar seasoning
• ¼ cup Olive oil

How to make Zaatar Manakeesh

Here are steps to make Zaatar Manakeesh recipe:

1. To make the Zaatar spread combine the seasoning with olive oil and set aside. 
2. Combine the water, sugar, and yeast in a small bowl and keep it aside for 10 minutes. 
3. In a stand mixer add flour, salt, and oil. Mix to combine at a slow speed. 
4. Now add the proofed yeast to the flour mixture and knead till you get a smooth and elastic dough that is not sticky.  You can do this step by hand, it will just take longer.  Just ensure you have a smooth elastic dough. 
5. Shape the dough into a ball and place it in a well-oiled bowl, turning it once to coat it completely with the oil.  Cover and let it rise in a warm place for about 1 hour till almost doubles in volume.
6. Prepare 2 sheet pans by lining them with parchment paper. Preheat the oven to 425 degrees Fahrenheit.
7. Once the dough is doubled in volume, put it on a work surface and divide the dough into 6 equal parts. If you want smaller manakeesh, you can also do 8 balls.   
8. With the help of your palms and fingertips, spread the dough in a flat disc about ½ inch in thickness.  Place 3 discs per sheet pan.  Spread about 2 tablespoons of the Zaatar spread on the discs evenly, leaving a ½ inch border.  Bake in the preheated oven for 12-14 minutes, until the dough, becomes light golden brown in color and puffs slightly.

Storage tips – Zaatar Manakeesh

Baked and cooled manakeesh can be frozen in a sealed ziplock bag for up to 2 months. To use, defrost it in the refrigerator and then heat it in an oven at 350 degrees Fahrenheit for 8-10 minutes. 

How to serve Manakeesh

Here is what I do to serve Manakeesh:

I like to serve it as part of a mezze platter along with some Middle Eastern cheese like akawi and labneh.  Tomatoes, cucumber, and olives round up the platter.  I love to dip warm manakeesh in the labneh and eat it along with slices of cucumber. 

How to make Labneh

While we are talking about labneh, let me just tell you what it is and how you can make it at home.  Labneh is nothing more than what we call strained yogurt or “bandha hua dahi” in Hindi.  Simply take 2 cups of whole milk plain yogurt in a strainer lined with a muslin cloth. Place the strainer over a container so it can drain properly.  Sprinkle some salt over the yogurt and leave the container with the yogurt in the refrigerator for 24 hours.  The yogurt will drain the whey and will become thick and creamy, almost like Greek yogurt. 

A note on Yeast

I have used Active dry yeast in this recipe. It is different from Instant yeast. Active dry yeast needs to be proofed in warm water as the recipe indicates. I also keep my yeast container in the refrigerator once opened and replace it every 6 months. The quality of yeast makes a huge difference. If your yeast does not bloom in warm water in 10 minutes, it is time to replace it. 

FAQs- Zaatar Manakeesh

More bread recipes for you to make at home

If you like to make bread at home, you should try these other easy bread recipes:

Recipe Card – Zaatar Manakeesh