Zaatar Manousheh

Background

Zaatar Manousheh is a beloved Levantine flatbread that shows off the bold, herbal brightness of zaatar whisked with luxurious olive oil and baked on soft, airy dough. For generations it has been the morning stop at neighborhood ovens, a warm, fragrant staple that bridges home kitchens and bustling bakeries. The flatbread is traditionally spread with a glossy paste of zaatar and olive oil before a quick bake that blisters the surface and releases the unmistakable aroma of wild thyme and tangy spice.

Ingredients

For the dough

• flour
• water
• yeast
• sugar
• salt
• olive oil

For the topping

• zaatar
• olive oil
• (optional) sesame seeds
• (optional) sumac
• (optional) thyme
• (optional) a pinch of salt

To serve

• labneh
• cucumber
• tomato
• mint
• olives
• lemon

Preparation

1. Bloom the yeast: In a bowl, combine lukewarm water with a pinch of sugar and the yeast, then set aside until foamy, about 10 minutes.
2. Make the dough: Add flour, salt, and a drizzle of olive oil to the bowl, then mix to form a shaggy mass.
3. Knead: Knead until smooth and elastic, about 8 minutes, adding a light touch of flour only if the dough is very sticky.
4. First rise: Lightly oil a clean bowl with olive oil, place the dough inside, cover, and let rise until doubled, about 60 minutes.
5. Make the topping: In a small bowl, stir zaatar with enough olive oil to form a spreadable paste. For extra nuttiness and tang, mix in a sprinkle of sesame seeds and a dash of sumac. If your blend is very mild, brighten with a pinch of thyme and a tiny pinch of salt.
6. Preheat the oven: Set your oven to its hottest safe baking setting and place a baking steel or inverted sheet inside to heat thoroughly while shaping the dough.
7. Shape: Punch down the dough and divide into portions. On a lightly oiled surface, pat each portion into a thin round, pressing from the center outward to keep a slightly thicker rim.
8. Top: Spoon on the zaatar paste and spread gently to the edges, leaving the rim bare. If desired, scatter a few more sesame seeds for crunch.
9. Bake: Transfer to the hot surface and bake until puffed with lightly blistered edges, typically 6 to 8 minutes, watching closely for your preferred color.
10. Serve: Enjoy hot, with cool scoops of labneh, crisp slices of cucumber and tomato, torn leaves of mint, briny olives, and a squeeze of lemon.

How to enjoy

For a balanced bite, fold pieces of the warm flatbread around a dollop of labneh with cucumber, tomato, and mint, then finish with a few olives and a bright splash of lemon. The herbal tang of zaatar and the richness of olive oil pair beautifully with the cool creaminess and fresh crunch of the accompaniments.

Tips

• If your dough resists stretching, let it rest briefly to relax the gluten.
• Adjust the consistency of the zaatar paste with more or less olive oil so it spreads easily without pooling.
• For extra aroma, dust a touch of sumac after baking and add a final thread of olive oil just before serving.