Manakish Zaatar
Levantine flatbread topped with dry zaatar seasoning blend and extra-virgin olive oil. This vegan manakish uses ordinary all-purpose flour and Fleischmann's RapidRise Instant Yeast for a soft, chewy base.
- all-purpose flour
- appetizer
- bread baking
- breakfast
- brunch
- budget-friendly
- dairy-free
- egg-free
- entertaining
- family-friendly
- flatbread
- levantine
- lunch
- make-ahead
- manakish
- manakish zaatar
- middle eastern
- nut-free
- olive oil
- oven-baked
- pantry staples
- plant-based
- side dish
- snack
- soy-free
- vegan
- vegetarian
- yeast
- zaatar
- Cuisine
- Levantine
Shopping options
Check ingredients to include themPackage used · most used first
Dry zaatar seasoning blend · 0.33 Cup
Private Selection® Middle Eastern Inspired Za'Atar Blend Shaker
Sale
61%
Details
Extra-virgin olive oil · 110 Milliliter
Kroger® Extra Virgin Olive Oil
22%
Details
All-purpose flour · 375 Gram
Kroger® Bleached All Purpose Flour
17%
Details
Instant yeast · 2.25 Teaspoon
Kroger® Fast Rise Yeast
6%
Details
Kosher salt · 1.25 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Granulated sugar · 1 Teaspoon
Kroger® Pure Cane Granulated Sugar
0%
Details
Warm water, 120°F to 130°F · 1 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- all-purpose flour-375 g
- warm water, 120°F to 130°F-1 cup
- extra-virgin olive oil-110 ml
- dry zaatar seasoning blend-1/3 cup
- instant yeast-2 1/4 teaspoons
- kosher salt-1 1/4 teaspoons
- granulated sugar-1 teaspoon
In a large bowl, combine 3 cups all-purpose flour, instant yeast, sugar, and salt until evenly mixed.
Add warm water and 2 tablespoons of the extra-virgin olive oil, then mix into a shaggy dough and knead for 6 to 8 minutes until smooth and elastic.
Cover the bowl with a clean towel and let the dough rise in a warm place for 45 to 60 minutes, until noticeably puffy.
Position oven racks in the upper and lower thirds of the oven and preheat the oven to 475°F. If using parchment, line the baking sheets only with parchment paper rated for at least 475°F; otherwise leave the baking sheets unlined.
At 475°F, use only parchment rated for at least 475°F; otherwise bake on unlined baking sheets.
Stir the dry zaatar seasoning blend with the remaining 1/3 cup extra-virgin olive oil in a small bowl until it forms a glossy, spreadable topping.
Lightly dust the work surface, rolling pin, and unlined baking sheets, if using them, with the 2 tablespoons flour for dusting. Divide the dough into 4 equal pieces, roll each into a thin round about 7 inches wide, and place 2 rounds on each baking sheet so they do not overlap.
Keep the work surface lightly floured so the dough and rolling pin do not slip while shaping.
Spread the zaatar-oil mixture over each dough round, leaving a small border, then rest for 10 minutes while the oven finishes heating.
Bake for 8 to 10 minutes, switching racks and rotating the baking sheets halfway through, until the edges are lightly golden and the bottoms are cooked through.
Use oven mitts when switching racks and rotating the hot baking sheets.
Let the manakish cool for 2 minutes, then serve warm while the topping is fragrant and glossy.
Let the flatbreads cool briefly before eating because the olive oil topping will be very hot.
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