Manakeesh with Zaatar
Mix the instant yeast with warm water, flour, olive oil, sugar and salt before shaping the dough into 6 rounds. Top with zaatar and sesame seeds, then bake 15 minutes.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 7 g
- 6 g
- 5 g
- 260 ml
- 120 ml
- 60 g
- 10 g
Process
Timers built in · swap anything · ask as you cook
In a large bowl, whisk 400 g bread flour, 7 g instant yeast, 6 g fine salt and 5 g sugar until evenly combined.
Pour in 260 ml warm water and 30 ml olive oil. Mix with a wooden spoon until a shaggy dough forms, then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 60 to 90 minutes, until doubled in size.
While the dough rises, mix 60 g zaatar with 90 ml olive oil in a small bowl to make a loose, spreadable paste. Stir in 10 g toasted sesame seeds if using.
Preheat the oven to 250°C with a baking stone or an inverted heavy baking sheet on the middle rack for at least 30 minutes.
Punch down the dough and divide it into 6 equal balls, about 110 g each. Cover and rest for 10 minutes.
On a floured piece of parchment, flatten each ball into a round about 20 cm wide and 5 mm thick, keeping a slightly thicker rim.
Spread 2 to 3 tablespoons of the zaatar and olive oil mixture over each round, leaving a 1 cm border. Do not soak the dough through.
Slide the manakeesh, still on parchment, onto the hot stone or baking sheet. Bake one or two at a time for 6 to 8 minutes, until the edges are golden and the topping is bubbling gently.
Transfer to a rack, cool for 2 minutes, then cut into wedges and serve warm.
Kitchen notes
Kitchen notes
- The most common mistake is adding too much olive oil to the zaatar mix, which makes the bread soggy. Keep the paste thick enough to spread with a spoon, not pourable.
- A fully preheated stone or inverted baking sheet at 250°C is what gives the crisp base. If your oven runs weak, bake on the lowest rack and finish under the grill for 1 minute.
- Do not roll the dough too thin. A 5 mm thickness with a slightly thicker rim holds the topping without tearing.
- If the zaatar mix separates, stir it well before spreading. A thin film of oil on top is normal.
Substitutions
- bread flour→all-purpose flour (add 1 tbsp extra if dough is sticky)
- instant yeast→active dry yeast (proof in the warm water with the sugar for 10 minutes first)
- zaatar→a mix of 3 tbsp dried thyme, 1 tbsp toasted sesame seeds, 1 tbsp sumac and 1/2 tsp salt
- olive oil→any neutral oil for the dough, but keep olive oil for the topping
Storage & reheating
Store cooled manakeesh in an airtight container or zip-top bag in the fridge for up to 3 days, or freeze stacked with parchment between layers for up to 2 months. Reheat in a 180°C oven for 5 to 7 minutes directly on the rack, or in a dry skillet over medium heat for 2 minutes per side. Avoid the microwave, which makes the bread rubbery.
Gallery
FAQ
The questions we get asked most
Why is my manakeesh dough sticky and hard to shape?
The dough is likely over-hydrated or under-kneaded. Add 1 tablespoon of flour at a time until it pulls away from the bowl, then knead for 2 more minutes. A 10-minute rest before shaping also makes it easier to handle.
Can I make the dough ahead of time?
Yes. After the first rise, punch it down, cover tightly and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before dividing and shaping. The cold ferment gives a slightly tangier flavor.
Why did the zaatar topping burn or turn bitter?
The oven was too hot or the bread baked too long. Bake at 250°C for no more than 8 minutes, and pull the manakeesh as soon as the edges are golden. If your oven runs hot, reduce to 230°C and check at 6 minutes.
Can I use a regular baking sheet instead of a stone?
Yes. Preheat an inverted heavy baking sheet in the oven for 30 minutes, then slide the manakeesh onto it. The preheated metal gives a crisp base, though slightly less than a stone. Do not put the bread on a cold sheet.
How do I know when manakeesh is fully baked?
The edges should be golden brown and the dough should feel firm when pressed in the center. The zaatar topping will bubble slightly at the edges. If the center still looks pale and doughy, bake 1 to 2 minutes more.
Can I freeze baked manakeesh?
Yes. Cool completely, stack with parchment paper between each bread, wrap tightly and freeze for up to 2 months. Reheat from frozen in a 180°C oven for 8 to 10 minutes, or until hot and crisp.
Is manakeesh with zaatar vegan?
Yes, as written it is vegan. The dough uses flour, yeast, salt, sugar, water and olive oil, and the topping is zaatar mixed with olive oil. Check that your zaatar blend does not contain any added dairy or honey.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
