Vegan Za'atar Manakish with Olive Oil
Soft, chewy Lebanese flatbreads with golden, crisp edges, spread with a fragrant paste of za'atar and good olive oil. This dairy-free, egg-free dough comes together with simple pantry staples and bakes in under 8 minutes per batch.
- Prep
- 40 min
- Cook
- 14 min
- Wait
- 1 hr 38 min
- Total
- 2 hr 32 min
- Makes
- 8 manakish (about 6-inch / 15 cm rounds)
Steps
Before you start
- Plan on about 2½ hours from start to table; most of that is hands-off rising and resting.
- Start preheating the oven with the baking sheets inside about 30 minutes before the dough finishes its first rise (see step 6). A very hot surface gives puffy bread with crisp bottoms.
- Use a good, fruity extra-virgin olive oil for the topping, since it is the main flavor. Check that your za'atar already contains salt (most do); taste a pinch.
- Measure flour by weight if you can. Scooped cups can pack down and make the dough dry.
Activate the yeast
- In a large mixing bowl, stir the warm water, sugar and yeast together.
- Let it stand until the surface is covered with a foamy layer about ¼ inch (6 mm) thick.
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Ready when: Surface is foamy and smells yeasty. If nothing happens after 10 minutes, start over with fresh yeast.
Tip: Water hotter than about 115°F (46°C) can kill yeast; it should feel comfortably warm, not hot.
Mix the dough
- Add the flour, salt and 3 tbsp (45 ml) olive oil to the foamy yeast mixture.
- Stir with a wooden spoon, then your hand, until no dry flour remains and a shaggy, sticky dough forms.
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Ready when: No dry flour patches remain and the dough pulls away from the bowl in a rough mass.
Knead until smooth
- Turn the dough onto a lightly floured counter and knead for about 8 minutes, pushing it away with the heel of your hand and folding it back.
- Dust with just enough flour to prevent sticking.
- (A stand mixer with a dough hook takes about 5 minutes on medium-low.)
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Ready when: Dough is smooth, soft and slightly tacky, and springs back slowly when pressed with a finger.
Tip: Resist adding too much flour; a slightly soft dough bakes into a more tender manakish.
First rise
- Grease a large clean bowl with 1 tbsp (15 ml) olive oil.
- Add the dough and turn it once to coat.
- Cover with a towel or plastic wrap and leave in a warm spot for 60 minutes.
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Ready when: Dough has doubled and a floured finger pressed in leaves a dent that springs back slowly.
Tip: In a cool kitchen, set the bowl in the oven with only the light on.
Mix the za'atar topping
- In a small bowl, stir the za'atar and 6 tbsp (90 ml) olive oil into a loose, spreadable paste.
- Set aside; it will thicken slightly as the herbs absorb the oil, so re-stir before using.
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Ready when: Paste is glossy and spreadable, like thick pesto.
Tip: If your za'atar is unsalted, add ¼ tsp fine salt.
Divide, shape and restOven 500°F / 260°C
- About 30 minutes before baking, place two baking sheets on the middle and lower oven racks and preheat to 500°F (260°C).
- Meanwhile, punch down the dough, divide it into 8 equal pieces (about 110 g each), and roll each into a smooth ball.
- Place on a lightly floured surface, cover with a towel, and rest 25 minutes.
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Ready when: Balls are puffy and soft, and the oven has been at 500°F (260°C) for at least 30 minutes.
Tip: If your oven tops out lower, use its highest setting and add 2–3 minutes to the bake.
Stretch and top first batchOven 500°F / 260°C
- Cut two pieces of parchment to fit your baking sheets.
- Pat or roll 4 dough balls into 6-inch (15 cm) rounds about ¼ inch (6 mm) thick, and set them on the parchment.
- Press your fingertips in to dimple the dough.
- Stir the topping, then spread about 1½ tbsp onto each round, leaving a ½-inch (1.5 cm) border.
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Ready when: Rounds are evenly thin with a thin, even layer of topping and a clear border.
Tip: Leave the unused dough balls covered so they don't form a skin.
Bake first batchOven 500°F / 260°C
- Slide the parchment with the manakish onto the hot baking sheets (or place directly on a preheated sheet).
- Bake at 500°F (260°C) for 6–8 minutes, rotating the sheets halfway through if browning is uneven.
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Ready when: Edges are puffed and golden brown, the bottoms are lightly browned, and the topping smells toasty and fragrant.
Tip: Pull them as soon as the edges color; over-baking makes manakish dry and crisp instead of soft.
Top and bake second batchOven 500°F / 260°C
- While the first batch bakes, stretch and top the remaining 4 dough balls the same way on fresh parchment.
- Move the baked manakish to a wire rack, return the hot sheets to the oven, and bake the second batch for 6–8 minutes until golden at the edges.
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Ready when: Same as the first batch: puffed, golden edges and a fragrant, set topping.
Cool briefly and serve
- Let the manakish cool on the rack for about 5 minutes.
- Serve warm, whole or folded in half, with tomato wedges, cucumber and fresh mint leaves alongside, if using.
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Ready when: Bread is warm, not steaming hot, and the topping has settled into the surface.
Tip: Stacking hot manakish traps steam and makes them soggy; keep them in a single layer while cooling.
Good to know
Tips
- Dimpling the dough with your fingertips keeps the middle from puffing up and helps hold the oil topping in place.
- Don't overload the topping; too much oil pools and makes the bread greasy and prone to burning.
- A baking steel or stone preheated for 45 minutes gives the crispiest bottoms.
- For an extra-soft finish, wrap just-baked manakish in a clean towel for a few minutes before serving.
Make ahead
"Make the dough through step 3, then place in the oiled bowl, cover tightly and refrigerate up to 24 hours (it will rise slowly). Bring to room temperature for 45 minutes, then continue from step 6. The za'atar paste can be made up to 3 days ahead and kept covered at room temperature; re-stir before using."
Storage & reheating
"Room temperature: 1 day, loosely covered. Fridge: up to 4 days in an airtight container. Freezer: up to 3 months, wrapped well. Reheat in a 350°F (175°C) oven for 5–8 minutes (10–12 minutes from frozen), or in a dry skillet over medium heat for 1–2 minutes per side."
Substitutions
- all-purpose flour → bread flour. Gives a chewier crumb; you may need 1–2 tbsp more water.
- za'atar blend → homemade za'atar: 3 tbsp dried thyme, 2 tbsp toasted sesame seeds, 1 tbsp ground sumac, ½ tsp salt. Makes about ½ cup. Use if store-bought is unavailable; the flavor is slightly sharper.
- instant or active dry yeast → fresh yeast, 20 g. Crumble into the warm water and allow an extra 2–3 minutes to foam.
- all-purpose flour → half whole wheat flour. Replace up to 250 g with whole wheat and add about 2 tbsp more water; bread will be denser.