This flavorful flatbread goes great with any Mediterranean or Middle Eastern fare. You can drizzle it with a little extra olive oil before serving it or eat it taco style with your favorite fillings. Personally, I love to stuff it with lula kebabs, falafel or sliced vegetables and fresh herbs. Za'atar Bread is also perfect for dipping in a classic hummus or white bean dip.
As is often the case with beloved "Old Country" recipes, this bread is also known by a variety of other names including Manakish (plural) or Man'ousheh (singular), with a myriad of spellings.
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What Ingredients Will I Need?
- Bread flour (or all-purpose flour): Bread flour provides a higher protein content, which helps increase the gluten for a softer texture.
- Olive Oil: I used extra-light-tasting olive oil for its mild flavor in the dough and extra-virgin olive oil in the paste for that distinctive mediterranean taste. Either one will work, interchangeably.
- SAF Instant Yeast (or active dry yeast): If using instant yeast, there is no need to dissolve it in the water prior to mixing it in the flour.
- Za'atar Seasoning: The blend that I use is a mixture of sumac, sesame seeds, thyme, oregano and salt. Sumac imparts a unique tangy, sour flavor that is hard to mimic with any alternative spices. However, you could try a little lemon juice, zest and smoked paprika to get a flavor similar to Sumac.
- Warm Water: If adding instant yeast to the flour, use water at a temperature of 120-130°F. If using regular active dry yeast, keep the water temperature at 95-105° to proof the yeast without killing it.
- Salt: Any salt is fine, but I used regular iodine table salt.
- Sugar: I used a little white sugar which helps speed up the activation of the yeast. If using active dry yeast, sprinkle a little of the sugar in with the water and yeast to help proof it faster.
How Do I Make Za'atar Bread?
Begin by making the dough. You'll combine the flour, yeast, salt and sugar in a stand mixer bowl. Slowly add the warm water while you begin kneading the dough on a low speed. When most of the flour is combined, add the olive oil.
Continue kneading the dough for 8-10 minutes or until smooth and elastic. It should not be sticky. Rub a little oil in a bowl to coat it and then place the Za'atar dough in it. Then, cover the dough with a damp tea towel or plastic wrap. Let the dough rise until double in size, preferably in a warm, draft-free area, for approximately one hour.
When the dough is nearly risen to double in size, preheat your oven to 450°F. Place a flat baking sheet in the oven to preheat. Alternatively, you could use a rimmed baking sheet by turning it upside down and baking the bread on the bottom side of the sheet, for a better fit.
While the oven and pan are preheating, make a paste out of 1 cup of olive oil and 1 cup of Za'atar seasoning.
Divide the dough into six equal portions and then shape each piece into a ball. With a rolling pin, roll each ball flat until it is approximately ⅛" thick and 8" in diameter. With your fingertips, lightly press all over the dough to help the dough retain its flatness during baking. You can also lightly prick the dough everywhere with a fork.
Then, spoon about 2 tablespoons of Za'atar paste over each flattened circle and spread over the dough to just inside the edge. Place three flatbreads on parchment paper to prepare for baking. Then carefully take the preheated cookie tray out of the oven and lay the parchment paper with the flatbreads on top.
Place the sheet in the oven and bake the flatbread in a 450°F oven for 8-10 minutes, or until the edges and top are lightly browned.
During the first few minutes of baking, you may want to watch the bread carefully. If you notice it forming a large bubble, you can open the oven door and prick the bread with a fork.
Drizzle each Za'atar bread with a little olive oil before serving. These are best served warm and fresh out of the oven. You could serve it with your favorite meal, including Grain Free Tabouili Salad, which is a lighter Armenian salad.
Can I Make These Ahead of Time?
Yes! Make them ahead of time and then layer them between sheets of parchment paper. They will keep for 1-2 days on the counter. Or, you can freeze the bread in a freezer bag and store for a few months.
To reheat the bread, remove it from the ziplock bag, but keep it layered between sheets of parchment paper. Then, place it on an oven-proof plate and cover it with tinfoil before warming it in the oven.
📖 Recipe
Za'atar Bread
Ingredients
- 6 cups bread flour or all-purpose flour
- 1 tablespoon Instant Yeast or active dry yeast
- 2 ¼ cup warm water (approximately)
- 1 tablespoon white sugar
- 1 ½ teaspoons salt
- ¼ cup olive oil
- Za'atar Paste
- 1 cup Za'atar Seasoning
- 1 cup olive oil
Instructions
- Combine the flour, yeast, salt and sugar in a stand mixer bowl.
- Slowly add warm water while you begin kneading the dough on a low speed. When most of the flour is combined, add the olive oil.
- Continue kneading the dough for 8-10 minutes or until smooth and elastic.
- Place the dough in an oiled bowl and cover with a damp tea towel or plastic wrap. Let the dough rise until double in size, preferably in a warm, draft-free area, for approximately one hour.
- When the dough is nearly risen to double in size, preheat your oven to 450°F. Place a flat baking sheet in the oven to preheat. If using a rimmed baking sheet, you might get a better fit by turning it upside down and baking the bread on the bottom side of the sheet.
- While the oven and pan are preheating, stir together 1 cup of olive oil and 1 cup of Za'atar seasoning to make a thin paste.
- Divide the dough into six equal portions and then shape each piece into a ball. With a rolling pin, roll each ball flat until it is approximately ⅛" thick and 8" in diameter. With your fingertips, lightly press all over the dough to help the dough retain its flatness during baking.
- Spread about 2 tablespoons of Za'atar paste over each flattened circle, except for a thin rim around each piece of bread.
- Place three flatbreads on parchment paper to prepare for baking. Then carefully take the preheated cookie tray out of the oven and lay the parchment paper with the flatbreads on top.
- Place the sheet in the oven and bake the flatbread in a 450°F oven for 8-10 minutes, or until the edges and top are lightly browned.
- Drizzle each Za'atar bread with a little olive oil before serving. These are best served warm and fresh out of the oven. See notes above for making this recipe ahead of time.
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