Manakeesh

Manakeesh is a traditional Levantine Arabic flatbread originating from Lebanon, Syria, Jordan, and Palestine. Part of its beauty lies in the topping, which can be varied endlessly to suit your taste. It can be a combination of herbs mixed with olive oil, grated cheese, even ground lamb mixed with spices. In this recipe, I’ve slathered the dough generously with za’atar, a spice blend also native to the Levant.

The blend varies by region — Lebanese versions lean into sumac’s tartness, while Palestinian varieties often include caraway — but the classic mix usually combines dried thyme, sumac, toasted sesame seeds, cumin, and coriander. The result is earthy and tart, with a crunchy, nutty finish. Za’atar is wonderful on its own, but it’s just as delicious mixed with olive oil for dunking your bread.

This recipe, with the addition of dry milk and olive oil, transforms the dough into a bread that’s light and crisp. It requires no special skill or expertise — time does most of the work, and you’ll have delicious bread in just a few hours.

Difficult level : Medium
Prep Time : 10 minutes
Rest time : 2 X 30 minutes plus a final rise of 1 hour
Baking time : 15-18 minutes
Yield : 6 breads

INGREDIENTS
500 Gr. All purpose flour
360 Ml. warm water
15 Gr. powdered milk
10 Gr. Salt. (1 Teaspoon)
10 Gr. Sugar (1 Teaspoon)
15 Gr. Fresh Yeast or 8 Gr. active dry yeast
2 Tablespoons Extra Virgin Olive Oil

GARNISH
2 Tablespoons Za’atar
3 Tablespoons Olive Oil
1 Tablespoon Water

PREPARATION
n a large bowl, mix the fresh yeast into the warm water until it completely dissolves. Add the sugar and mix well.

Add the flour, powdered milk, and olive oil, and mix until the flour is fully incorporated. (You may see chunks of dough — don’t worry, as they will eventually disappear during folding.)

Let the dough rest in a cool place, covered with a tea towel, for 30 minutes.

After 30 minutes, fold the dough onto itself 4 or 5 times, then let it rest again for another 30 minutes.

Repeat the folding method, then let the dough relax for a final one-hour rest.

Preheat your oven to 225°C with the fan on.

Deflate the dough and cut it into 6 pieces, forming each into a small ball. Cover them with cling film while you prepare and roll out each one.

Take each ball and press it with your hands to form a small disk, like a mini pizza. Place each one on a baking tray lined with parchment paper or a silicone mat. In the center of each one, pour a tablespoon of the za’atar mixture.

Let the dough rest for 5–10 minutes, then bake for 15–18 minutes, until golden brown and crispy.

Let the manakeesh rest for a few minutes and serve warm.

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