Best Za’atar Manakeesh Recipe

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Discover the joy of making Manakeesh with Za’atar in your own kitchen – it’s easier than you think! Get ready for an aromatic culinary journey that’s perfect for any meal.

Once a month, a delightful ritual takes place in my kitchen. I prepare a batch of Za’atar Manakeesh recipe, a Middle Eastern flatbread that’s a true love letter to bread enthusiasts. I treasure this manakeesh, freezing them for the perfect breakfast pairing with fresh tomatoes, cucumbers, a dollop of labneh, and, of course, creamy hummus. It’s a classic breakfast that always brings a smile to my face.

What is Manakeesh?

Manakeesh, or manakish, is a popular Middle Eastern street food. It’s an open-faced flatbread made from a simple dough, baked until golden brown and slightly crispy. Sometimes, it’s rolled up for easy eating. You can find manakish in corner bakeries throughout the Middle East. This blog recipe will help you make delicious Manakeesh recipes at home.

Ingredient in the Manakeesh recipe

  • All-Purpose Flour: The foundation of Manakeesh provides a soft and chewy texture to the dough.
  • Active Yeast: Adds a subtle fermentation flavor, contributing to the dough’s rise and creating a light, airy structure.
  • Sugar: Balances the yeast’s bitterness, offering a hint of sweetness to the dough.
  • Lukewarm Water: Activates the yeast and binds the ingredients, ensuring a smooth and cohesive dough.
  • Salt: Enhances the overall flavor, bringing out the natural tastes of the dough and toppings.
  • Extra Virgin Olive Oil: Infuses richness into the dough, contributing a distinctive Mediterranean taste.
  • Za’atar: A quintessential Middle Eastern spice blend featuring thyme, sumac, and sesame seeds, delivering an herbal, tangy, and nutty flavor.
  • Olive Oil and Za’atar Mix: A drizzle that crowns the Manakeesh, blending the robustness of olive oil with the aromatic Za’atar, intensifying the overall taste experience.

Each element plays a crucial role in creating the authentic and delightful taste of Manakeesh, capturing the essence of Middle Eastern culinary tradition.

Mastering the Dough

Creating the ideal Za’atar Manakeesh begins with mastering the dough. Here are some valuable tips to ensure your dough for Manakeesh recipe turns out just right:

  •  Precise Measurements: Accurate measurements of flour, water, yeast, and other ingredients are critical. Use measuring cups and spoons to ensure consistency.
  •  Lukewarm Water: The water temperature for yeast activation should be around 110°F (43°C). Use a kitchen thermometer to gauge the temperature accurately. Water that’s too hot can kill the yeast, while water that’s too cold won’t activate it effectively.
  • Gradual Mixing: When combining the flour, salt, and olive oil, mix slowly to prevent the flour from flying out of the bowl. Gradually increase the mixing speed as the dough comes together.
  • Kneading Technique: During the kneading process, avoid overworking the dough. Knead until it forms a smooth, elastic ball. Over-kneading can make the dough tough.
  • Proper Rising: Allow the dough to rise in a warm, draft-free place. The first rise is crucial for developing flavor and structure. When doubling in size, the dough is ready.
  • Punch Down Gently: After the first rise, punch down the dough gently to release air bubbles. This step ensures a more uniform texture in the final product.
  • Resting Periods: Short resting periods between rises and before shaping the dough allow the gluten to relax, making it easier to work with and preventing shrinkage during baking.
  • Uniform Portions: Aim for uniform sizes when dividing the dough into balls for individual Manakeesh. This ensures even cooking.
  •  Dimpling Technique: While shaping the dough into rounds, use your fingertips to create small holes and dimples on the surface. This enhances the Manakeesh’s appearance and helps the Za’atar topping adhere.
  •  Quality Olive Oil: Use extra virgin olive oil for the dough and the Za’atar topping, preferably a high-quality variety. It contributes to the dough’s flavor and texture.
  •  Preheating the Oven: Ensure your oven is fully preheated to the specified temperature before placing the Manakeesh inside. A properly heated oven ensures even baking.

Variations of Manakeesh recipe

This manakeesh recipe is incredibly versatile and can be enjoyed in various forms, making it suitable for any time of day. This Middle Eastern flatbread offers a delightful canvas for a wide array of toppings, similar to pizza. Whether you’re preparing it for breakfast, lunch, dinner, or a gathering, here are some delicious variations and topping ideas to explore:

  1. Za’atar Manakeesh: This classic version features a generous topping of Za’atar spice blend mixed with olive oil, creating a savory and aromatic treat.
  2. Cheese Manakeesh: Top your flatbread with a blend of cheeses, such as Akkawi or Halloumi, for a creamy and indulgent experience.
  3. Meat Lover’s Manakeesh: Sautéed ground meat with flavorful spices, onions, and tomatoes creates a hearty and satisfying option.
  4. Vegetarian Delight: Load up your Manakish with a colorful assortment of fresh vegetables, such as bell peppers, olives, and onions, for a healthy and vibrant twist.
  5. Egg and Cheese Combo: Scrambled eggs and a layer of cheese make for a filling and satisfying breakfast or brunch option.
  6. Spicy Sujuk Manakeesh: Sujuk, a flavorful and slightly spicy sausage, pairs wonderfully with the flatbread for a zesty kick.
  7. Sweet Manakeesh: Try drizzling honey over your Manakish or sprinkling it with cinnamon and sugar for a sweet treat.
How to Make Best Za’atar Manakeesh Recipe

Preparation

1.
Testing the Yeast: Begin by testing the yeast's vitality. Combine the yeast and sugar in the stand mixing bowl to activate the yeast. This step ensures that your bread won't turn out dense due to inactive yeast.
Mark as complete
2.
Incorporating Ingredients: Mix the flour with salt and olive oil in a separate bowl, blending the oil with your fingertips. Incorporate this flour-oil mixture into the bubbly yeast mixture. Mix at a low speed for two minutes, followed by medium speed for five more minutes until the dough comes together. The result should be semi-soft but not overly wet.
Mark as complete
3.
First Rise: Place the dough in a greased bowl, coating it with olive oil. Cover it with a cloth or oiled plastic wrap and set it aside in a warm location for approximately an hour and a half. During this time, the dough will double in size.
Mark as complete
4.
Punching and Kneading: Once the dough has risen, gently punch it down to release trapped air. Knead the dough for an additional 2 minutes. Cover it with a towel and allow it to rest for another 15 minutes.
Mark as complete
5.
Preheating the Oven: Preheat your oven to 350 degrees F or 180 C, preparing it for the baking process.
Mark as complete
6.
Second Rise: After kneading, divide the dough into balls, depending on the desired size of your Manakeesh. Allow these dough portions to rest for another 10 minutes, marking the third rise.

Shaping and Topping: Take one dough ball at a time and shape it into a circular, pizza-like form. Use your fingertips to create small holes and dimples in the dough's surface. Drizzle olive oil and generously sprinkle Za'atar on top, ensuring a flavorful base.
Mark as complete
7.
Baking: Place the prepared Manakeesh on a baking sheet lined with parchment paper or a lightly oiled surface.
Mark as complete
8.
Bake them in the preheated oven at 375 degrees F for approximately 20 minutes, or until the bottom and sides attain a beautiful golden brown hue. Enjoy!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
2 cups All-Purpose Flour
1 tablespoon active yeast
1 tablespoon Sugar
1 cup Lukewarm Water
1 teaspoon salt
½ cup Extra Virgin Olive Oil
½ cup Za’atar
¼ cup olive oil

Preparation

1
Testing the Yeast: Begin by testing the yeast's vitality. Combine the yeast and sugar in the stand mixing bowl to activate the yeast. This step ensures that your bread won't turn out dense due to inactive yeast.
2
Incorporating Ingredients: Mix the flour with salt and olive oil in a separate bowl, blending the oil with your fingertips. Incorporate this flour-oil mixture into the bubbly yeast mixture. Mix at a low speed for two minutes, followed by medium speed for five more minutes until the dough comes together. The result should be semi-soft but not overly wet.
3
First Rise: Place the dough in a greased bowl, coating it with olive oil. Cover it with a cloth or oiled plastic wrap and set it aside in a warm location for approximately an hour and a half. During this time, the dough will double in size.
4
Punching and Kneading: Once the dough has risen, gently punch it down to release trapped air. Knead the dough for an additional 2 minutes. Cover it with a towel and allow it to rest for another 15 minutes.
5
Preheating the Oven: Preheat your oven to 350 degrees F or 180 C, preparing it for the baking process.
6
Second Rise: After kneading, divide the dough into balls, depending on the desired size of your Manakeesh. Allow these dough portions to rest for another 10 minutes, marking the third rise. Shaping and Topping: Take one dough ball at a time and shape it into a circular, pizza-like form. Use your fingertips to create small holes and dimples in the dough's surface. Drizzle olive oil and generously sprinkle Za'atar on top, ensuring a flavorful base.
7
Baking: Place the prepared Manakeesh on a baking sheet lined with parchment paper or a lightly oiled surface.
8
Bake them in the preheated oven at 375 degrees F for approximately 20 minutes, or until the bottom and sides attain a beautiful golden brown hue. Enjoy!

Recipe Tips & Suggestions

Storage:

After baking your Manakeesh, allow them to cool completely. Once cooled, store them in an airtight container or a resealable plastic bag. You can keep them at room temperature for up to 2-3 days. If you want to extend their freshness, you can refrigerate them for up to a week.

Freezing:

1-Allow the Manakeesh to cool completely after baking. 2-Wrap each Manakeesh individually in plastic wrap or aluminum foil. 3-Place the wrapped Manakeesh in a resealable freezer bag, ensuring you remove as much air as possible to prevent freezer burn. 4-Label the bag with the date for reference. 5-Place the bag in the freezer.

Manakeesh can be frozen for up to 2-3 months. To reheat, simply remove from the freezer, unwrap, and bake in a preheated oven at 350°F for about 10-15 minutes or until heated through. Enjoy your freshly reheated Manakeesh!

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana

By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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