# Lebanese Manakish with Za'atar

> The ratio of za'atar to oil is the whole story: roughly **one part za'atar to one part olive oil**. The mix must be a wet paste — not a powder, not a liquid. Powder scorches in the oven, and a runny mix slides straight off the dough.

**Lebanese Cuisine · 102 min · 6 servings · 290 kcal per serving**

Manakish is everyday Lebanese breakfast, sold from bakeries from first light. Thin dough with za'atar and olive oil. The secret is unglamorous: the right za'atar ratio, and an oven hot enough to bake it in minutes before it dries out.

## Ingredients


### The dough
- 4 — Flour
- 1 — Instant yeast
- 1 — Sugar
- 1.5 — Salt
- ¼ — Olive oil
- ¼ — Milk
- 1.25 — Warm water

### The za'atar mix
- 1 — Za'atar blend (with sesame and sumac)
- ¾ — Olive oil

### optional
- 1 — Onion, very finely chopped
- 1 — Extra sumac

## Method

1. **Make the dough** — Dissolve the yeast and sugar in the warm water for ten minutes, then knead with the flour, salt, milk and olive oil for **ten minutes** into a soft, elastic dough that is not sticky.
2. **Prove** — Cover and leave somewhere warm for **an hour**, until doubled in volume.
3. **Mix the za'atar** — Combine the za'atar with olive oil until it forms a **wet, spreadable paste** — neither powdery nor runny. Let it sit fifteen minutes to absorb.
4. **Divide and roll** — Divide the dough into eight balls, rest them fifteen minutes, then roll each into a disc about half a centimetre thick.
5. **Dimple the surface** — Press your fingertips all over the disc to make dimples. They hold the za'atar in place and stop the surface ballooning in the oven.
6. **Spread the topping** — Spread the za'atar paste over the disc with the back of a spoon, almost to the edge, leaving a centimetre clear.
7. **Bake very hot** — Bake in an oven **preheated to its maximum, around 250°C**, on a hot tray or baking stone, for six to eight minutes only, until the edges colour. The short bake is what keeps it from drying.

## Tips

- The za'atar mix is a wet paste, not a powder. Powder burns, and a runny mix runs off.
- Maximum oven heat and minimum time. Manakish dries out the longer it sits in there.
- Dimpling with your fingers both anchors the topping and prevents the dough puffing up.
- The milk in the dough keeps it softer, and still soft the next day.

## FAQ

### Why did my manakish come out dry?
The oven was not hot enough, so it needed longer inside. Maximum heat, six to eight minutes, no more.

### What exactly is za'atar blend?
Dried wild thyme ground with toasted sesame, sumac and salt. You can buy it ready-made, or mix four parts thyme, two sesame, one sumac and salt.

### Can I prepare it ahead?
The dough keeps overnight in the fridge and tastes better for it. Baked manakish freezes well and reheats in four minutes.

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Source: https://hanakoleah.com/en/lebanese-cuisine/lebanese-manakish-zaatar
Edited by: Marwa Mohamed
Last updated: 2026-10-29