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Middle Eastern/Lebanese · Baking

Manakish Zaatar

VegMedium

Diet: Veg · Vegan

Manakish Zaatar is a Middle Eastern/Lebanese dish. Leave a bare rim so the topping does not run off.

Prep
25 min
Cook
15 min
Rest, soak, marinate or chill
60 min
Total
100 min
Servings
6
Difficulty
Medium
Cuisine
Middle Eastern/Lebanese
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Manakish Zaatar.
Representative photograph of Manakish Zaatar. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Dough

Topping

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dough · About 60 min

  1. Knead 450 g plain flour, 270 ml warm water, 5 g instant yeast, 20 ml olive oil, 1 tsp salt 8 minutes; cover and rise 60 minutes until doubled.

    Check: Look for this result: doubled.

Shape · About 8 min

  1. Heat oven to 230°C / 450°F. Divide dough into six and roll flat rounds. Mix 80 g zaatar, 100 ml olive oil and spread over rounds, leaving a narrow rim.

    Check: The food must be hot through at 230°C / 450°F.

Bake · About 15 min

  1. Bake on hot trays 10–15 minutes until edges are golden and bases cooked.

    Check: Look for this result: edges are golden and bases cooked.

Tips

  • Leave a bare rim so the topping does not run off.
  • Judge Manakish Zaatar by the texture and doneness signs in its steps. Your pan and heat affect how long Manakish Zaatar takes to cook.

Substitutions

  • Use a zaatar blend without added salt if your blend tastes salty.

Storage

  • Wait until Manakish Zaatar is completely cool before covering it. Plain baked Manakish Zaatar keeps airtight for up to two days; adding perishable fillings means it needs refrigeration.
  • If Manakish Zaatar is bread or scones, use a moderate oven for a brief warming. Serve Manakish Zaatar at room temperature if it is cookies or muffins. Cooled portions of Manakish Zaatar can be frozen for up to two months.

Make ahead

  • Prepare the measured ingredients for Manakish Zaatar one day ahead. For Manakish Zaatar, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Manakish Zaatar on the day of serving.

FAQ

What matters most when making Manakish Zaatar?

Leave a bare rim so the topping does not run off.

What can I substitute in Manakish Zaatar?

Use a zaatar blend without added salt if your blend tastes salty.

Can I prepare Manakish Zaatar ahead?

Prepare the measured ingredients for Manakish Zaatar one day ahead. For Manakish Zaatar, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Manakish Zaatar on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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