Whole-Wheat Za'atar Flatbread (Manakish)
Warm, chewy whole-wheat flatbread brushed generously with za'atar and olive oil, baked Lebanese-bakery style.
Manakish is the Lebanese answer to morning pastry — a soft, chewy flatbread brushed generously with za'atar and olive oil, then baked hot and fast until the edges crisp and the top turns fragrant. Bakeries across Beirut sell it by the round for breakfast, wrapped in paper and eaten walking.
Using whole wheat flour for most of the dough adds fiber that a plain white-flour version wouldn't have, and because the topping is just herbs, sesame, sumac, and olive oil rather than cheese or meat, this stays a simple vegetarian bread that works for breakfast or as a snack alongside labneh, olives, and sliced tomato.
Ingredients
For the dough
- 1.5 cups whole wheat flour
- 1/2 cup all-purpose flour — plus extra for dusting
- 1 tsp instant yeast
- 1/2 tsp salt
- 1 tsp honey
- 3/4 cup warm water
- 2 tbsp olive oil
For the topping
- 4 tbsp za'atar spice blend
- 4 tbsp olive oil
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1In a bowl, mix whole wheat flour, all-purpose flour, yeast, and salt. Add honey, warm water, and 2 tbsp olive oil; mix and knead 6-8 minutes until smooth and elastic.
- 2Place in an oiled bowl, cover, and let rise in a warm spot 60 minutes until doubled.
- 3Preheat oven to 475°F (245°C) with a baking sheet or pizza stone inside.
- 4Divide dough into 4 pieces; roll each into a thin round, about 7 inches across.
- 5Mix za'atar with olive oil to form a spreadable paste; spread evenly over each round, leaving a small border.
- 6Bake in batches 8-10 minutes until edges are golden and crisp. Serve warm.