Manaaish with Za’atar

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    Chef Valentina
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    bread Oriental Pastry Savory baking
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Levantine flat-bread topped with Za'atar (thyme). Similar to a pizzza it can be served either for breakfast or lunch.

For the dough:
- 500g flour
- 7gm instant yeast
- 1 teaspoon salt
- 120ml warm water
- 1/3 cup oil
- ¼ cup milk powder
- 1 egg

For the filling:
- 1⁄4 cup green a'tar
- 1 teaspoon sumac
- 6 tablespoons olive oil


1) Dissolve yeast in water in a small bowl and set aside until foamy (about 10 minutes). Combine flour, milk powder and salt in a large bowl. Add of the oil, egg and yeast mixture and stir until a dough forms. Turn dough out onto a lightly floured surface and knead until smooth, 10-15 minutes. Shape dough into a ball, dust with flour, then transfer to a large clean bowl. Cover bowl with a clean damp kitchen towel and set aside in a warm spot to rest until dough has doubled in volume.
2) For the topping: Mix za’tar, sumac, and oil together in a medium bowl and set aside.
3) Preheat oven to 250-260°C. Lightly grease a sheet pan with some vegetable oil and set aside.
4) Turn dough out onto a clean surface, divide into 16 pieces, and shape each piece of dough into a ball.
5) Roll each dough ball out on a lightly floured surface into a disk and transfer to prepared sheet pan. Using your fingertips, make indentations all over the surface of the dough, then brush with generous amount of topping. Bake flat bread until lightly browned and crisp around the edge (about 10 minutes). Repeat with remaining dough balls and topping mixture, greasing baking sheet with more oil as needed. Serve warm or at room temperature.

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