Zaatar Manakish, How to make Manakish Lebanese flatbread

Manakish/Labanese flatbread is a traditional Levantine flatbread topped with zaatar, cheese, or meat, baked until golden and fragrant. Soft yet slightly crisp at the edges, it’s a beloved breakfast staple enjoyed across Lebanon, Syria, Palestine, and beyond.

Manakish/Labanese Pizza always takes me back to the Friday mornings of my childhood in Abu Dhabi. My dad would bring home these hot flatbreads, still wrapped in parchment, fresh from the wood-fired stone oven (called a saj or sometimes furn). Some were spread generously with fragrant zaatar, others bubbling with cheese — each one carrying that unmistakable aroma that filled our home. I grew up eating manakish alongside so many other comforting dishes, and to this day, it remains one of the foods closest to my heart.

As a child, I often ate manakish from the tiny zaatar shop near our home — the cook there would blend a little cheese into the zaatar mix just for me. That simple gesture made the flatbread extra creamy, and it remains one of my fondest food memories.

Bite of History – Zaatar Manakish

Manakish (also spelled manakeesh, mana’eesh, or manousheh) has its roots in the Levant, especially Lebanon, Syria, Palestine, and Jordan. The name comes from the Arabic word naqasha, meaning “to sculpt or engrave,” referring to the way the dough is pressed with fingertips before being topped. Traditionally, families would take their dough to communal ovens in the morning, where it was baked fresh and topped with local staples like zaatar, cheese, or minced meat. Over time, manakish became a cornerstone of Levantine breakfasts — eaten warm with tea, labneh, olives, and fresh vegetables, symbolizing both community and comfort.

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Ingredient Roles in Zaatar Manakish

Ingredient	Role / Notes
All-purpose flour	Dough base, gives structure and softness
Whole wheat flour	Adds nuttiness, heartiness, and a rustic flavor.
Instant yeast	Helps the dough rise and become fluffy
Sugar	Activates yeast and balances flavor
Salt	Enhances taste and strengthens dough
Olive oil	Adds richness and keeps bread tender
Warm water	Binds the dough and activates yeast
Zaatar spice mix	Star topping, fragrant with thyme, sesame, sumac
Olive oil (extra)	Mixed with zaatar to create spreadable paste

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Zaatar Manakish, How to make Manakish Lebanese Zaatar flatbread

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: Breakfast, Snack, AppetizerCuisine: Middle Eastern, LebaneseDifficulty: Easy

Servings

servings

Prep time

minutes

Baking Time

7 – 8

minutes

Resting Time

1.5

hours

Zaatar Manakish is a soft, oven-baked Lebanese flatbread topped with a fragrant zaatar-olive oil blend — a beloved Middle Eastern breakfast classic.

Ingredients to make Lebanese flatbread

For the dough
1 cup 1 All-purpose flour (or 2 cups flour if skipping wheat flour)
1 cup 1 Whole wheat flour (healthier base)
1 teaspoon, 1 Instant yeast
1 teaspoon, 1 Sugar
1 teaspoon, 1 Salt
2 tablespoon, 2 Olive oil
¾ cup, ¾ Warm water (adjust as needed)
For the topping
3–4 tablespoon, 3–4 Zaatar spice mix
3 tablespoon, 3 Olive oil
1 cup 1 Akkawi or Nabulsi cheese or Mozzarella Cheese +Feta (optional)

Directions to make Manakish

Make the Dough
In a bowl, combine flour, yeast, sugar, and salt.
Add olive oil and warm water little by little, kneading into a soft, smooth dough.
Cover and let it rise in a warm spot for 1 hour or until doubled.
Add the Topping
Meanwhile, Mix zaatar and olive oil into a thick paste. Keep it aside.
Let the dough rise
Cover and allow it to double in size as shown in the collage.
Shape the Manakish
Preheat oven to 450°F (230°C). Place a pizza stone or baking tray inside to heat. After the dough has doubled in size, punch it down gently.
Divide into 4 equal portions. Roll each portion into a ball.
Flatten each ball into a 6–7 inch circle, about ¼ inch thick, using your fingers or a rolling pin.
Add the Topping
Spread evenly on top of each circle, leaving a slight border. Add 3 to 4 tablespoon cheese if needed.
Bake
Transfer flatbreads onto the hot tray/stone.
Bake for 7–8 minutes until puffed and golden.
Serve warm!

Notes

1 cup= 250 ml

Directions to make Lebanese pizza with step by step images

Make the Dough
In a bowl, combine flour, yeast, sugar, and salt.
Add olive oil and warm water little by little, kneading into a soft, smooth dough.
Cover and let it rise in a warm spot for 1 to 1.5 hours or until doubled.
Make the Topping
Meanwhile, Mix zaatar (Dried thyme, Dried oregano or marjoram, Ground sumac, Toasted sesame seeds, Salt) and olive oil into a thick paste. Keep it aside.
Let the dough rise
Cover and allow it to double in size as shown in the collage.
Shape the Manakish
Preheat oven to 450°F (230°C). Place a pizza stone or baking tray inside to heat. After the dough has doubled in size, punch it down gently.
Divide into 4 equal portions. Roll each portion into a ball.
Flatten each ball into a 6–7 inch circle, about ¼ inch thick, using your fingers or a rolling pin.
Add the Topping and Bake
Spread evenly on top of each circle, leaving a slight border. Add 3 to 4 tablespoon cheese if needed. Transfer flatbreads onto the hot tray/stone.
Bake for 7–8 minutes until puffed and golden. Serve warm!

Pro Tips to make perfect Wheat Zaatar Manakish

Always preheat your oven (or pizza stone) well — the hotter the surface, the more authentic bakery-style manakish you’ll get.
If using whole wheat flour, add 1–2 tsp extra olive oil or a splash more water since it absorbs more liquid than all-purpose flour.
Mix zaatar with good quality olive oil until it’s spreadable, not runny — this keeps the topping from drying out.
For a cheese version, combine mozzarella with a little feta to mimic traditional Akkawi or Nabulsi cheese.
Store leftover manakish wrapped in parchment, then reheat on a skillet or oven to revive its softness.

Serving Suggestions for Labanese Pizza

Serve hot with labneh, olives, cucumbers, and tomatoes for a true Levantine breakfast.
Roll into wraps with fresh mint, pickles, or falafel for a quick meal.
Pair with hot tea, Arabic coffee, or yogurt drinks like laban/ayran.
Slice into wedges and serve as part of a mezze spread alongside hummus, baba ganoush, and fattoush.

FAQs – Wheat Zaatar Manakish

Q: Can I make zaatar manakish without yeast?

A: Yes, you can use baking powder as a quick alternative, but yeast gives the dough its authentic fluffy texture and flavor.

Q: What cheese is traditionally used for manakish/ labanese flatbread?

A: Authentic cheese manakish is made with Akkawi or Nabulsi cheese. If these aren’t available, mozzarella mixed with a little feta is the best substitute.

Q: How do I keep zaatar manakish/ labanese flatbread soft after baking?

A: Wrap the hot manakish in a clean kitchen towel or parchment right after baking. This traps steam and keeps the bread soft and foldable.

Q: Can I freeze zaatar manakish for later?

A: Yes — par-bake them for 4–5 minutes, let cool, then wrap and freeze. Reheat directly in the oven for a fresh-baked taste.

Q: Is manakish the same as Lebanese zaatar bread/ Labense Pizza?

A: Yes, “zaatar bread” is another common name for zaatar manakish — a flatbread topped with zaatar spice mix and olive oil, baked until golden.

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