Lebanese
Manakish
Lebanese manakish baked hot with zaatar and olive oil, giving soft flatbread, crisp edges, and a deeply herbal breakfast aroma.
6 servings · 45 minutes prep · 10 minutes cook
Ingredients
Dough
- 3 cups all-purpose flour
- 2 tsp instant yeast
- 1 tsp sugar
- 1 1/2 tsp kosher salt
- 1 cup warm water
- 3 tbsp olive oil
Topping
- 1/2 cup zaatar
- 1/2 cup olive oil
Directions
Mix and Proof the Dough
- Combine the all-purpose flour, instant yeast, granulated sugar, and kosher salt in a mixing bowl.
- Add the warm water and olive oil. Knead until smooth, elastic, and slightly tacky, about 8 minutes.
- Cover and let rise until doubled, about 75 minutes.
Preheat and Shape
- Heat the oven to 500°F with a heavy sheet pan inside; use a baking steel or stone if you have one.
- Divide the dough into 6 balls. Rest for 15 minutes, then roll into thin 7-inch rounds.
Top and Bake
- Mix the zaatar with the olive oil. Spread over each round, leaving a narrow rim.
- Slide the rounds onto the hot sheet pan, steel, or stone and bake until the edges brown, the bottoms are set, and the centers are cooked through, 6-8 minutes. Cool briefly on a rack and serve warm.
