Manakeesh with Za'atar Recipe
Prep time
Cook time
Total time
This Levantine flatbread makes for a lovely breakfast, lunch or dinner.
Recipe type: Breads
Cuisine: Middle Eastern
Serves: 10
  • 360 grams strong white flour
  • 130 grams plain flour
  • 20 grams cornflour
  • 15 grams sugar
  • 1 teaspoon active dry yeast
  • 295 grams lukewarm water
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 2 tablespoon olive oil
  • 3 tablespon zaatar
  • 3 tablespoon olive oil
  1. Sift the flours and salt together in the bowl of a stand mixer, then stir in the sugar.
  2. Pour the lukewarm water into a small bowl, sprinkle the yeast on top and let sit for about 5 minutes.
  3. With the mixer on low, gradually add the yeast mixture and oil to the flour and mix. Turn the mixer to medium and knead until you have a smooth, soft dough, about 5-8 minutes.
  4. Place the dough in a lightly greased bowl, cover and set aside in a warm place for a bout 1.5–2 hours, until doubled.
  5. While the dough is rising, place a baking stone on the bottom rack of the oven and preheat to 400°F.
  6. Turn the dough out onto a lightly floured work surface, degas gently, the divide into four equal pieces. Cover the pieces and let rise for another half hour.
  7. Flatten each ball, then roll each into a round about 10" in diameter.
  8. Place the rounds on pizza peel (or inverted sheet pan), then top with 2–3 Tbsp of the wild thyme spread, spreading in to within ½" of the edge.
  9. Slide the round onto the baking stone and bake until lightly golden and bubbly, about 8–10 minutes.
  10. Remove from the oven, top as desired (or leave it plain) and serve while warm.
Recipe by Ambacht at