Fresh from the oven, fragrant with za'atar and extra virgin olive oil, manakish is the kind of breakfast that turns a slow weekend morning into a small celebration. Served warm with tea, olives, and fresh vegetables, it's a staple across the Levant.

Ingredients

For the Dough

• 3 cups (375g) all-purpose flour
• 2¼ tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1 cup (240ml) warm water
• 2 tbsp extra virgin olive oil

For the Za'atar Topping

• ¼ cup za'atar blend
• ⅓ cup extra virgin olive oil

To Serve

• Sliced cucumbers
• Tomatoes
• Olives
• Fresh mint leaves
• Labneh or soft cheese (optional)

Instructions

1. Make the Dough

Combine the flour, yeast, sugar, and salt in a large bowl.

Add the warm water and olive oil, mixing until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.

Place in a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.

2. Prepare the Topping

Mix the za'atar and olive oil to form a thick, spreadable paste.

3. Shape the Manakish

Preheat the oven to 220°C (425°F).

Divide the dough into 4–6 equal portions. Roll each piece into a round about ½ cm thick.

Transfer to a lined baking tray and gently press fingertips into the surface to create shallow dimples.

4. Add the Za'atar

Spread the za'atar mixture evenly over each round, leaving a small border around the edges.

5. Bake

Bake for 10–12 minutes, or until lightly golden and cooked through.

Serve warm.

Weekend Morning Tradition

In many homes and bakeries across Lebanon and neighboring regions, fresh manakish is a weekend ritual. Families gather around warm flatbreads topped with za'atar, accompanied by olives, vegetables, tea, and conversation before the day begins.

Serving Suggestions

• Fold and eat as a handheld breakfast.
• Pair with labneh drizzled with Extra Virgin Olive Oil.
• Serve alongside fresh tomatoes, cucumbers, and mint.
• Add a sprinkle of Za'atar just before serving for extra aroma.

The combination of toasted herbs, sesame seeds, tangy sumac, and fruity olive oil makes this simple flatbread one of the most beloved breakfasts of the Mediterranean and Middle East.