Greek Yogurt Dough Manakish with Za'atar

Name: Greek Yogurt Dough Manakish with Za'atar
Prep time: 34 min
Cook time: 9 min
Total time: 43 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 3 cups (360 g) all-purpose flour, spooned into the cup and leveled; 2 tsp (9 g) baking powder, fresh (less than 6 months open); 1 tsp (6 g) fine sea salt; 1 cup (240 g) plain Greek yogurt, full-fat or 2%, at room temperature; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (15 ml) lukewarm water, add only if the dough is too dry to come together (optional); 2 tbsp (16 g) all-purpose flour, for dusting, for the work surface and rolling pin; 6 tbsp (45 g) za'atar blend; 6 tbsp (90 ml) extra-virgin olive oil; 1 small (120 g) small cucumber, sliced into thin rounds (optional); ½ cup (10 g) fresh mint leaves, loosely packed, whole leaves (optional)

From the MyKitchenBank Kitchen

Lebanese za'atar flatbreads made with a quick, no-yeast Greek yogurt dough. There's no rising time. They come out soft and chewy with a crisp edge, and the topping is fragrant with thyme, sesame and olive oil.

Prep: 34 min
Cook: 9 min
Wait: 33 min
Total: 1 hr 16 min
Makes: 8 manakish (6-inch / 15 cm rounds), serves 4

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Ingredients

4 servings

For the dough
3 cups (360 g) all-purpose flour, spooned into the cup and leveled
2 tsp (9 g) baking powder, fresh (less than 6 months open)
1 tsp (6 g) fine sea salt
1 cup (240 g) plain Greek yogurt, full-fat or 2%, at room temperature
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) lukewarm water, add only if the dough is too dry to come together (optional)
2 tbsp (16 g) all-purpose flour, for dusting, for the work surface and rolling pin
For the topping
6 tbsp (45 g) za'atar blend
6 tbsp (90 ml) extra-virgin olive oil
To serve
1 small (120 g) small cucumber, sliced into thin rounds (optional)
½ cup (10 g) fresh mint leaves, loosely packed, whole leaves (optional)

Equipment (7)

Large mixing bowl
2 rimmed half-sheet baking sheets (about 18×13 inch / 46×33 cm)
2 sheets of parchment paper cut to fit the baking sheets
Rolling pin
Small bowl for the topping
Kitchen scale (optional but helpful for even portions)
Pastry brush or the back of a spoon

Steps

Before you start

Use plain, full-fat or 2% Greek yogurt that is thick enough to hold a spoon upright. Thin or non-fat yogurt makes a sticky dough that needs more flour.
The dough rests for 30 minutes while the oven and baking sheets preheat, so start the oven in step 3 and not before.
Check your za'atar. Blends vary in saltiness and in how much sumac and sesame they contain. Taste a pinch before you mix the topping.
Tear off two sheets of parchment paper cut to fit your baking sheets before you start rolling.

1
Mix dry ingredients
- In a large mixing bowl, whisk together the flour (360 g / 3 cups), baking powder (2 tsp) and fine sea salt (1 tsp) for about 30 seconds, until evenly combined and no pockets of baking powder remain.
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Ready when: The mixture looks uniform and pale, with no visible clumps.
Tip: Baking powder is the only leavening here, so make sure it is fresh.
2
Make and knead dough
- Add the room-temperature yogurt (240 g / 1 cup) and olive oil (2 tbsp / 30 ml) to the bowl.
- Stir with a sturdy spoon or your hand until shaggy clumps form.
- Turn the mixture onto a clean counter and knead for 4 to 5 minutes.
- If it feels crumbly and won't come together, knead in the water 1 teaspoon at a time (up to 1 tablespoon / 15 ml).
- If it sticks to your hands, dust with a pinch of flour.
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Ready when: The dough is smooth, soft and slightly tacky but not sticky. It springs back slowly when you poke it.
Tip: Don't over-flour. Too much flour makes the manakish dry and dense.
3
Rest dough, preheat ovenOven 475°F / 245°C
- Shape the dough into a ball, return it to the bowl and cover with a clean towel or plastic wrap.
- Rest it for 30 minutes at room temperature.
- While it rests, place 2 racks in the upper-middle and lower-middle positions.
- Put the two empty baking sheets on the racks and preheat the oven to 475°F (245°C).
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Ready when: The dough feels softer and rolls without springing back. The oven shows 475°F (245°C).
Tip: Hot baking sheets give the bottoms a quick set and a crisp, lightly browned base.
4
Mix za'atar topping
- In a small bowl, stir together the za'atar (6 tbsp / 45 g) and olive oil (6 tbsp / 90 ml) until it forms a loose, spreadable paste, like wet sand.
- Taste a little on a finger and, if your za'atar is very mild, add a pinch of salt.
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Ready when: The paste is glossy and spreadable, with no dry pockets of za'atar.
Tip: Stir again right before using. The za'atar settles to the bottom.
5
Divide and roll rounds
- Divide the rested dough into 8 equal pieces (about 80 g each) and roll each into a ball.
- Lightly dust the counter and rolling pin with the dusting flour (2 tbsp).
- Roll each ball into a 6-inch (15 cm) round about ¼ inch (6 mm) thick, and set 4 rounds on each sheet of parchment, spaced about 1 inch (2.5 cm) apart.
- Cover the rounds with a towel while you work through the rest.
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Ready when: The rounds are even in thickness, about 6 inches (15 cm) across, and not see-through in the center.
Tip: If a round shrinks back as you roll it, let it rest 2 minutes and roll again.
6
Dimple and top
- Press your fingertips firmly into each round to make dimples all over, which stops large air bubbles forming.
- Spoon about 1½ tablespoons of the za'atar paste onto each round.
- Spread it with the back of the spoon, leaving a ½-inch (1.25 cm) bare border around the edge.
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Ready when: Each round is covered with an even, glossy layer of topping and has a clean edge.
Tip: Keep the border clear so the oil doesn't run off and the edges puff and brown.
7
Bake manakishOven 475°F / 245°C
- Carefully slide each parchment sheet, with its 4 manakish, onto a hot baking sheet in the 475°F (245°C) oven.
- Bake for 9 minutes, swapping the sheets between racks and turning them front to back after 5 minutes.
- Check at 8 minutes.
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Ready when: The edges are puffed and golden brown, the tops are fragrant and the oil is bubbling. The undersides are lightly browned and feel firm when you tap them.
Tip: Za'atar scorches fast. If the tops look dark before the edges brown, move that sheet to the lower rack.
8
Cool and serve
- Move the manakish to a wire rack or cutting board and let them cool for 3 minutes.
- Serve warm, whole or folded in half, with cucumber slices and mint leaves on the side.
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Ready when: The topping is no longer bubbling, and the bread is warm but comfortable to hold.
Tip: Serve soon. They are softest and most aromatic in the first 20 minutes.

Good to know

Tips

Roll the rounds evenly thin, about ¼ inch (6 mm). Thick centers stay doughy and thin edges burn.
Don't skip the hot baking sheets. Starting on a preheated pan gives a better rise and a crisper base.
Stir the za'atar and oil again right before spreading. The herbs sink and the oil separates.
For a cheesy variation, sprinkle 2 tbsp of crumbled feta or shredded mozzarella over each round before baking.

Make ahead

The dough can be made through step 2, wrapped tightly and refrigerated for up to 24 hours. Bring it to room temperature for 30 minutes, which replaces the rest in step 3, and preheat the oven. You can also shape and top the rounds up to 1 hour before baking, but leave them uncovered at room temperature.

Storage & reheating

Room temperature: keep in an airtight container or wrapped in a clean towel for up to 1 day. Fridge: up to 4 days in an airtight container. Freezer: wrap each one individually and freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 5 to 8 minutes (10 to 12 minutes from frozen), or in a dry skillet over medium heat for 1 to 2 minutes per side.

Substitutions

plain Greek yogurt, full-fat or 2% → Full-fat plain regular yogurt, strained through a fine sieve or cheesecloth for 1 hour. Unstrained yogurt is too wet and makes a sticky dough. If you use it, you will need about 3 to 4 tbsp more flour.
all-purpose flour → Half whole wheat flour and half all-purpose flour (180 g each). This gives a nuttier flavor and a slightly denser crumb. You may need 1 to 2 tbsp of water.
za'atar blend → 3 tbsp dried thyme, 2 tbsp toasted sesame seeds and 1 tbsp ground sumac, plus ½ tsp salt. This is a quick homemade za'atar. Use the same 6 tbsp total and mix with the olive oil as written.
baking powder → 1 tsp baking soda plus 1 cup yogurt as written (omit baking powder). Use only if you are out of baking powder. The yogurt's acidity activates the soda, but the rise is slightly less reliable.