Manakish
Dimple soft dough and spread zaatar oil in a thin layer
Six zaatar manakish for a home oven
Includes 60–75 minutes rising, 10 minutes divided-dough relaxation and two 8–10 minute baking batches. Preheat the tray during the dough rest. One tablespoon = 15 ml; one teaspoon = 5 ml.
About Manakish
Manakish are topped flatbreads with many possible fillings. This entry chooses zaatar and olive oil, making six small breads rather than combining cheese and meat options under one vague recipe. The dough is soft enough to stay tender but firm enough to transfer on parchment. A thin topping layer seasons the surface without flooding it with oil. Commercial zaatar blends vary in sesame, sumac, salt and herbs, so the label affects allergens and final seasoning.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Original quantities serve 6. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Inspect zaatar blend
Use a savory herb-sumac-sesame blend, not a product whose main ingredient is salt. If strongly salted, reduce dough salt to 5 g.
Ingredient checkMatch yeast type
This formula uses instant yeast mixed directly with flour. Follow the maker if using active dried yeast; the activation method changes.
DoughSet up the equipment
Have the following tools ready before starting: Mixing bowl; Rolling pin; Two 30 × 40 cm trays; Baking parchment rated for 230°C; Spoon; Wire rack.
Clean workspaceMeasure the ingredients
Measure the ingredient quantities for your selected servings before applying heat. Keep separately listed groups, such as dough, filling, sauce or garnish, in separate containers; keep any optional additions separate.
Use the ingredient list above
Step-by-step cooking method
1 Mix and knead
Stir flour, instant yeast and salt in the bowl. Add water and 20 ml oil, mix until no dry flour remains, then knead 8–10 minutes until smooth and elastic.
2 Mix and knead (continued)
The dough should feel softly tacky rather than dry. Cover and rise 60–75 minutes until about doubled.
3 Mix topping
Stir zaatar with 70 ml olive oil into a spreadable loose paste. Let stand while dough rises so the herbs hydrate in oil. Stir again before portioning; oil can separate at the surface.
4 Divide and relax
Divide dough into six equal pieces, round loosely, cover and rest 10 minutes. Heat oven to 230°C conventional with a metal tray on the middle shelf for at least 20 minutes.
5 Shape and top
Roll or press each ball to about 18 cm across and 4 mm thick, using the rolling flour sparingly. Transfer three to parchment.
6 Shape and top (continued)
Dimple gently with fingertips, leaving a 1 cm bare edge. Divide topping into six portions and spread a thin even layer over each centre.
7 Bake in batches
Slide parchment onto the hot tray using a cool second tray as support. Bake 8–10 minutes until the underside has light golden patches and edges are lightly browned.
8 Bake in batches (continued)
Do not wait until the entire bread is hard and crisp. Repeat the second batch, then cool on a rack for 2 minutes before serving warm.
Chef’s tips
- If dough resists stretching, cover and wait 5 minutes rather than adding flour and forcing it.
- Bake only as many rounds as fit with space; overlapping breads remain pale and damp at their edges.
Common mistakes & quick fixes
- Topping tastes burnt
- The herbs scorched during excessive baking or near the upper element. Use the middle shelf and stop when the base is ready.
- Bread is tough
- Too much flour was worked in during rolling or the bake ran long. Keep the dough soft and the edges only lightly colored.
Variations & serving ideas
Smaller breads: Divide into 12 and make 12 cm rounds; begin checking after 6 minutes and keep the same topping total.
Cheese version: Replace the whole zaatar-oil topping with 240 g grated mozzarella and 60 g crumbled feta, clearly naming cheese manakish and adding milk as an allergen.
Perfect result check
| Base | Cooked through and lightly golden underneath, still soft enough to fold. |
|---|---|
| Topping | Fragrant, evenly distributed, with no large puddle of free oil. |
Storage & reheating
| Refrigerate or freeze | Refrigerate up to 48 hours or freeze promptly | Cool fully on a rack before wrapping. Freeze individual breads for best quality and thaw in the refrigerator. |
|---|---|---|
| Reheat | Once | Warm in a 180°C oven until hot; avoid long dry reheating that hardens the edges. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Bake | 230°C conventional | Fast base cooking; exposed herbs remain brown-green rather than black. |
Helpful answers before you cook
Can I use dried thyme alone?
It is not equivalent to a zaatar blend, which generally includes sumac and sesame. A thyme-only topping should be labeled as a different herb bread.
Why is topping oily before baking?
Oil carries the herbs and protects them, but the topping should be a thin paste. Stir the blend before portioning so some breads do not receive mostly oil.
Can I make one large bread?
That changes thickness and heat transfer. Six small breads are specified for the tray and baking time; a large slab needs separate testing.
