Spelt Za'atar Manakish
Soft, nutty whole grain flatbreads made with 100% spelt flour and topped with a generous olive oil and za'atar paste. They bake in about 12 minutes and are best served warm, torn and tucked around cucumber and mint.
- Prep
- 43 min
- Cook
- 12 min
- Wait
- 1 hr 45 min
- Total
- 2 hr 40 min
- Makes
- 8 manakish (about 6-inch / 15 cm rounds)
Steps
Before you start
- Plan on about 2 hours 40 minutes in total; most of it is hands-off rising and resting time.
- Use whole grain spelt flour (not white spelt) and measure by weight if you can. Spelt dough is softer and stickier than wheat dough, so resist adding much extra flour.
- Check that your za'atar blend already contains salt (most do). This recipe adds salt only to the dough.
- Set two oven racks in the upper-middle and lower-middle positions before you preheat.
Activate the yeast
- Pour the 270 ml (1⅛ cups) warm water into a large mixing bowl.
- It should feel comfortably warm, about 105°F (40°C).
- Stir in the instant yeast and sugar.
- Leave it for 5 minutes.
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Ready when: The surface looks cloudy and foamy, with small bubbles.
Tip: Water hotter than about 120°F (49°C) can weaken the yeast. If it is too hot to hold your finger in comfortably, let it cool.
Mix the dough
- Add the 420 g (3½ cups) spelt flour, the salt and the 2 tablespoons (30 ml) olive oil to the bowl.
- Stir with a wooden spoon or your hand for about 2 minutes, until no dry flour remains and you have a shaggy, sticky dough.
- Cover and leave for 5 minutes so the whole grain flour can absorb the water.
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Ready when: No dry flour is visible and the dough forms a rough, sticky mass.
Knead until smooth
- Turn the dough onto a clean counter dusted lightly with some of the 15 g (2 tablespoons) dusting flour.
- Knead for 6 to 8 minutes by pushing, folding and turning it.
- (In a stand mixer with the dough hook, knead on medium-low for 5 minutes.) The dough should feel soft, slightly tacky and elastic.
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Ready when: The dough is smooth and springs back slowly when you press it with a fingertip. It sticks only slightly to your hands.
Tip: Spelt dough tears if overworked. Stop kneading once it is smooth, and keep extra flour to a minimum or the manakish will be dry.
First rise
- Rub the 1 teaspoon (5 ml) olive oil around a clean large bowl.
- Shape the dough into a ball and turn it in the bowl to coat it.
- Cover tightly with plastic wrap or a damp towel and leave it in a warm spot (75–80°F / 24–27°C) for 60 to 75 minutes.
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Ready when: The dough has nearly doubled in size and a floured finger leaves a dent that fills back in slowly.
Tip: Spelt ferments quickly and weakens if it over-proofs. Check at 60 minutes.
Make the topping
- While the dough rises, stir the za'atar and the ⅓ cup (80 ml) olive oil together in a small bowl until you have a loose, spreadable paste.
- Set it aside.
- Stir again just before using, because the herbs settle.
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Ready when: The mixture looks like a wet, glossy paste with no dry clumps of za'atar.
Divide and restOven 450°F / 230°C
- Line two baking sheets with parchment.
- Preheat the oven to 450°F (230°C) with the racks in the upper-middle and lower-middle positions.
- Turn the risen dough onto the counter and press it gently to release the large air bubbles.
- Cut it into 8 equal pieces, about 85 g (3 oz) each.
- Roll each piece into a smooth ball, tucking the edges underneath.
- Set the balls 2 inches (5 cm) apart on the counter, cover them with a towel, and let them rest for 20 minutes while the oven heats.
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Ready when: The balls look slightly puffy and feel relaxed and soft.
Tip: Weigh the pieces if you can, so all the manakish bake in the same time.
Shape and top
- Using your fingertips and a little dusting flour only if needed, press and stretch each ball into a round about 6 inches (15 cm) wide and ¼ inch (6 mm) thick.
- Place 4 rounds on each lined sheet, spaced 1 inch (2.5 cm) apart.
- Press your fingertips firmly into each round to dimple it all over.
- Stir the topping and spoon about 1 heaped tablespoon onto each round.
- Spread it to within ½ inch (1 cm) of the edge.
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Ready when: Each round is evenly thin, with deep dimples that hold pools of the za'atar oil, and a clear rim around the edge.
Tip: Don't spread the topping all the way to the edge. The oil would run off and the crust would turn greasy instead of puffing.
BakeOven 450°F / 230°C
- Bake both sheets at 450°F (230°C) for 10 to 12 minutes.
- Swap the sheets between the racks and rotate them front to back after 6 minutes, so the manakish brown evenly.
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Ready when: The rims are puffed and golden brown, the undersides are lightly golden, and the topping is bubbling and fragrant.
Tip: Don't over-bake. If the rims turn dark brown, the flatbreads dry out and go stiff as they cool.
Cool briefly and serve
- Transfer the manakish to a wire rack, or serve straight from the parchment, and let them cool for 5 minutes.
- Stack a few to keep them soft.
- Serve warm, with the cucumber slices and mint leaves for tucking inside or eating alongside.
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Ready when: The manakish are warm, not piping hot, and the oil on top is no longer sizzling.
Good to know
Tips
- Press the dimples in firmly. They stop the dough ballooning in the oven and hold the za'atar oil in place.
- A slightly sticky dough gives soft manakish. If it is hard to handle, oil your hands lightly instead of adding more flour.
- For a crisper base, bake on a preheated pizza stone or inverted baking sheet at 450°F (230°C), sliding the rounds on with their parchment.
- Stir the topping right before each spoonful. The herbs sink quickly and the last manakish can end up with only oil.
Make ahead
"The dough can be made through the first rise, then punched down, covered, and refrigerated for up to 24 hours. Let it sit at room temperature for 30 minutes before dividing. The topping can be mixed up to 3 days ahead and kept covered at room temperature. Stir well before using."
Storage & reheating
"Room temperature: once cooled, 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 individually and freeze for up to 3 months. Reheat from fridge or frozen in a 350°F (175°C) oven for 5 to 8 minutes (about 10 minutes from frozen), or in a dry skillet over medium heat for 1 to 2 minutes per side."
Substitutions
- whole grain spelt flour → whole wheat flour. Whole wheat absorbs more water, so add 1 to 2 tablespoons (15 to 30 ml) more water. The texture will be a little chewier and less tender.
- instant yeast → active dry yeast. Use 2¼ teaspoons (7 g). Let it sit in the warm water and sugar for 10 minutes until foamy before adding the flour.
- za'atar blend → homemade za'atar mix: 2 tbsp dried thyme, 1 tbsp toasted sesame seeds, 1 tbsp sumac, ½ tsp fine salt. Use this if you can't find ready-made za'atar. Taste the paste and adjust the salt.
- small cucumber → labneh or thick plain yogurt with sliced tomatoes. Spread a spoonful on the warm manakish for a more traditional, richer way to serve them.