Za'atar Manoushe: Crispy Flatbread with Herbs
Manoushe is a traditional Levantine flatbread topped with a fragrant za'atar spice blend, sesame, and olive oil. This version features a soft, chewy dough that rises for two hours before being rolled thin, spread with aromatic za'atar paste, and baked until golden and bubbly. The result is a warm, herb-infused bread with crispy edges and a pillowy interior. Serve warm as a breakfast item, appetizer, or alongside mezze platters. What sets this apart is the balance of technique and simplicity, producing bakery-quality results at home with just a few pantry staples and Middle Eastern spices.
Ingredients
- 3 cup bread flour or all-purpose flour, spooned and leveled
- 1 ½ teaspoon salt, divided
- 2 teaspoon instant yeast, active dry yeast also worksactive dry yeast1:1Full guide →
- 1 ½ teaspoon sugar, granulated
- 1 tablespoon olive oil, for dough
- 1 cup lukewarm water, or up to 1.25 cups as needed
- ⅓ cup za'atar spice blend, homemade or store-boughtthyme + sesame seeds + sumac + cuminhomemade mix
none
- ½ cup extra virgin olive oil, for topping
- 1 teaspoon sumac, for topping
- ⅛ teaspoon salt, for za'atar paste, or to taste
Instructions
- 1
Whisk flour, salt, sugar, and instant yeast in a large bowl.
- 2
Drizzle in olive oil and water, starting with 1 cup and adding more as needed until flour is saturated.
- 3
Mix using a dough hook or wooden paddle until all flour is incorporated and dough pulls from the bowl.
- 4
Knead for 8 to 10 minutes until silky smooth.
- 5
Form into a ball, lightly oil all sides, cover with a damp towel, and let rise until doubled, about 2 hours.
- 6
Preheat oven to 450-500F, ideally using a pizza stone.
- 7
Divide risen dough into 8 to 10 equal pieces and shape into balls.
- 8
Cover with a towel for 15 minutes, or refrigerate on a parchment-lined sheet pan for up to a few hours.
- 9
Mix za'atar, olive oil, salt, and sumac in a small bowl.
- 10
Roll a dough ball on floured surface to 6 to 8 inches diameter and 1/4 inch thick, resting if dough resists.
- 11
Spread za'atar paste over dough, leaving 1/2 inch border around edges.
- 12
Transfer to parchment or pizza peel and bake until bubbly and golden at edges.
- 13
Roll and bake remaining dough in batches, keeping finished breads warm wrapped in a towel.
- 14
Serve warm in a towel-lined basket or platter, stacked or arranged.
Tips
If dough resists rolling, let it rest 2 to 3 minutes before continuing. This allows gluten to relax and makes stretching easier.
For thinner wraps, roll dough to 10 inches diameter and 1/8 inch thickness. This requires more rolling, resting, and stretching but creates a crisper flatbread.
Keep finished manoushe wrapped in a clean kitchen towel to maintain warmth and prevent drying out while baking remaining batches.
Good to Know
Store cooled manoushe in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. Freeze wrapped breads in a freezer bag for up to 3 months.
Prepare dough through first rise and divide into balls. Refrigerate on a parchment-lined sheet pan covered with a damp towel for up to 8 hours. Remove 30 minutes before rolling and baking to allow dough to come to room temperature slightly.
Serve warm from the oven in a towel-lined basket. Manoushe pairs well with labneh, hummus, fresh vegetables, olives, and tea or coffee. Ideal for breakfast, brunch, or as an appetizer at mezze-style meals.
Common Mistakes
Overmix dough to avoid a tough, dense crumb
Insufficient water to avoid dry, crumbly dough that won't rise properly
Rush first rise to avoid underdeveloped flavor and poor structure
Roll dough too thick to avoid gummy, undercooked centers
Bake at too low temperature to avoid pale, floppy breads without crispy edges
Substitutions
none
FAQ
Can I make manoushe dough ahead of time?
Yes. After shaping into balls, cover and refrigerate for up to 8 hours. Remove 30 minutes before rolling and baking. You can also freeze shaped dough balls for up to 3 months; thaw overnight in the fridge before baking.
What if my dough is too sticky to roll?
Add flour gradually to your work surface rather than the dough itself. If dough springs back, rest it 2 to 3 minutes under a towel, then try rolling again. Proper hydration is important; resist adding too much flour initially.
How long do baked manoushe stay fresh?
Best consumed the same day while still warm. Cooled manoushe keep in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Reheat wrapped in foil in a 175C oven for 5 to 10 minutes before serving.