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Manakish (Za'atar Flatbread)

Warm, chewy flatbread topped with bold za’atar and melty cheese makes every bite feel like a little celebration around the table. The dough comes together with simple pantry staples and bakes up beautifully right at home, no fancy equipment needed.
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Total Time 55 minutes
Servings: 10 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups flour plus 2 more tablespoons
  • 1 tablespoon sugar
  • 1 tablespoon instant yeast
  • 1 cup warm water
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 340 grams fresh mozzarella or replace with Akawi cheese
  • 200 grams feta cheese or replace with Akawi cheese
  • 1.5 tablespoons nigella seeds also known as Kolonji
  • 1/4 cup extra virgin olive oil for the za’atar topping
  • 7 tablespoons za’atar found at middle eastern stores

Method
 

  1. Mix the yeast into the warm water and let sit for 3 minutes.
  2. In a bowl, combine 1 cup flour, sugar, and the yeast mixture. Mix well, cover with plastic wrap, and let rest for 10 minutes.
  3. Add the remaining flour, olive oil, and salt. Mix until a shaggy dough forms.
  4. Knead the dough by hand for 3–4 minutes until smooth.
  5. Cover the dough and let rise for about 30 minutes.
  6. Preheat the oven to 375F.
  7. Mix together the za’atar and olive oil in a bowl.
  8. Mix together the mozzarella and feta cheese in another bowl.
  9. Divide the dough into 10 equal-sized balls.
  10. Using a floured rolling pin and floured surface, roll each dough ball into a very thin medium-sized flatbread.
  11. Transfer the dough rounds onto floured baking sheets.
  12. Spread the za’atar mixture onto 5 flatbreads, leaving a 1/4 inch border.
  13. Spread the cheese mixture onto the remaining 5 flatbreads, leaving a 1/4 inch border, then sprinkle with nigella seeds.
  14. Bake on the bottom rack for 12–15 minutes until the bottoms are lightly golden.
  15. If baking multiple trays, move the middle rack tray to the bottom rack for additional baking as needed.
  16. Broil the cheese manakish briefly to lightly brown the cheese if desired.
  17. Remove the baked manakish and cover with a towel or plastic bag to keep soft until serving.
  18. Serve with tomato, cucumber, mint, and olives.

Notes

Store cooled manakish in the refrigerator for up to 3–4 days or freeze for up to 3 months with parchment paper between layers. Serve warm with fresh vegetables like tomato, cucumber, mint, and olives for a flavorful meal.