Manaeesh (Za’atar Flatbread) Recipe
Full Manaeesh (Za’atar Bread) Recipe Below!
Allow me to introduce you to your new favorite recipe; manaeesh! This has been one of my all-time favorite snacks/meals since my childhood; when I would wake up in the morning to the smell of perfectly golden bread kissed with the sensational Earthy aroma of mom’s homemade za’atar. THE NOSTALGIA!
INGREDIENTS:
Manaeesh Dough (makes 8-10 flatbreads)
1-1/4 c warm water
2 tsp granulated sugar
1 packet yeast (2-1/4 tsp)
3 cup all purpose flour
1 Tbsp olive oil
1 tsp salt
Za’atar Spread
3/4 cup OHSO Taza za’atar
1/2 cup olive oil
STEPS:
1. Add warm water to stand mixer, along with 1 packet of yeast and 2 tsp of granulated sugar. Allow to rest for 10 minutes.
2. Once foamy, add 1 cup of flour, olive oil, salt, and stir with a wooden spoon. Slowly add remaining flour until a shaggy dough is formed. Knead for 10 minutes in stand mixer until the dough comes together and is smooth.
3. Cover the dough with a damp kitchen towel. Allow dough to rise in a warm, dark place, until it has doubled in size for 45min-1 hour.
4. Punch dough down and separate into 8-10 pieces. Using hands, tuck in the sides and roll into an even ball, covering the pieces with a damp kitchen towel as you work. Allow dough to rest for 10 minutes.
5. Preheat oven to 450ºF.
6. Make za’atar & olive oil mixture by adding the two ingredients into a bowl and mixing well. It should have a spreadable consistency - not too thick and not too runny. Add olive oil and/or za’atar as needed.
7. After dough has rested, use a rolling pin to roll out dough on a floured surface as evenly as possible. Transfer rolled out pita onto a non-stick baking pan.
8. Lightly pierce the surface of the dough with a fork, then spoon on the za’atar/olive oil mixture atop until the surface is evenly coated, leaving a small margin around the edges.
9. Bake for 7-10 minutes.
10. Serve with a side of labneh, tomatoes, cucumbers, and mint. Enjoy!
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Beyond just a recipe, Manaeesh holds such a special place in Middle Eastern cuisine and in my heart! When we talk about ‘eesh’ or ‘maneesh,’ we’re essentially referring to bread, and this specific flatbread is truly a staple. It's often called 'Manaeesh bi Za'atar,' meaning 'Manaeesh with Za'atar,' highlighting its star ingredient – that aromatic, earthy ZA'ATAR blend we all love. It's more than just food; it's a cultural symbol, often shared with family and friends and enjoyed on various occasions, from a quick breakfast to a leisurely weekend brunch. While I love serving it with fresh labneh, sliced tomatoes, and crisp cucumbers, don't stop there! Manaeesh is incredibly versatile. I often enjoy it with a warm cup of mint tea for breakfast, just like I remember from my childhood. Some days, I'll even add a drizzle of honey if I'm craving a sweeter touch, which pairs surprisingly well with the savory ZA'ATAR. For a heartier meal, try dipping it in hummus or Baba Ghanoush. It also makes a fantastic base for sandwiches; simply add some grilled halloumi cheese or even a fried egg on top for a truly satisfying bite. And speaking of variations, while the classic ZA'ATAR Manaeesh is my absolute favorite, there are so many other delicious ways to enjoy this Middle Eastern flatbread! My family sometimes makes 'Manaeesh bi Jebneh' (with cheese), usually a mix of akkawi and mozzarella, which melts beautifully. Another popular one is 'Manaeesh bi Lahm,' topped with seasoned ground meat – almost like a Middle Eastern pizza! If you’re feeling adventurous, you can even experiment with adding a sprinkle of sumac or extra sesame seeds to your ZA'ATAR mix before spreading it on the dough for an extra layer of flavor and texture. Don't forget that distinct taste of fresh olive oil that really brings out the ZA'ATAR's aroma and makes the flatbread rich and moist! To get your Manaeesh perfectly golden and slightly crispy, I've found that preheating your oven thoroughly to 450ºF (as recommended in the recipe) is key. And don't be afraid to experiment with the thickness of your dough; some prefer a thinner, crispier flatbread, while others love a slightly thicker, chewier texture. Just ensure you don't overbake it, as it can dry out quickly. The beauty of homemade Manaeesh is that you can customize it to your liking, making it truly your own family recipe. I always make a big batch because it freezes wonderfully, and a quick reheat in the oven brings it back to life, filling your kitchen with that comforting ZA'ATAR scent all over again! It’s truly a taste of home.
There used to be an Arabic congregation in my our church. They used to make this for special occasions. They called it Arabic pizza. 😋