Bread & baking
Manakish with za’atar
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Soft flatbread, a crisp rim and a fragrant layer of za’atar and olive oil: manakish make a warm breakfast or snack. This home-kitchen version uses a thoroughly heated baking tray.
Timing
- Preparation: about 25 minutes
- Rising and resting: about 75 minutes
- Baking: about 20 minutes in two batches
- Total time: about 2 hours
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 565 kcal
- Protein
- ≈ 15.2 g
- Carbohydrates
- ≈ 72.5 g
- Fat
- ≈ 22 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Za’atar is modelled as 18 g sesame and 27 g dried herbs; dried parsley is a comparison for herbs and sumac. Both olive oil quantities are included in full.
Quantity assumptions and ingredient mapping
- 45 g za’atar blend containing sesame and sumac · ≈ 45 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g strong white wheat flour
- 250 ml lukewarm water
- 5 g instant dried yeast
- 5 g sugar
- 7 g salt
- 20 ml olive oil for the dough
- 45 g za’atar blend containing sesame and sumac
- 60 ml olive oil for the topping
Instructions
- Mix flour, yeast and sugar. Add water, salt and 20 ml oil; knead for 8 minutes until elastic and slightly tacky. Cover and let rise for about 60 minutes until visibly expanded.
- Divide into four balls and rest covered for 15 minutes. Meanwhile, preheat the oven to 250 °C conventional heat with a heavy inverted tray on the middle shelf.
- Stir the za’atar into 60 ml oil. Flatten each ball to about 20 cm on a small piece of baking parchment rated for this temperature. Keep the centre thin and leave a narrow rim.
- Spread with the topping. Carefully slide two flatbreads onto the hot tray and bake for 8–10 minutes until the bases are cooked and rims golden. Repeat with the remaining two; allow about 20 minutes altogether depending on the oven. Slice and serve warm.
Tips
- Za’atar here means the herb, sesame and sumac blend, rather than dried thyme alone. Taste salted blends before adding any extra salt.
- Stay within the parchment’s temperature rating. Alternatively, use a lightly floured peel to transfer directly onto a hot baking steel.
