Za'atar Labneh Egg Sandwich on Homemade Manakish Flatbread

Name: Za'atar Labneh Egg Sandwich on Homemade Manakish Flatbread
Prep time: 34 min
Cook time: 14 min
Total time: 48 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 2½ cups (300 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting; 1 teaspoon (3 g) instant yeast; 1 teaspoon (4 g) granulated sugar; 1 teaspoon (6 g) fine sea salt; ¾ cup (180 ml) water, warm, about 105°F (40°C), comfortable to the touch; 2 tablespoons (30 ml) extra-virgin olive oil; 3 tablespoons (24 g) za'atar; 4 tablespoons (60 ml) extra-virgin olive oil, plus a little extra for brushing the baked breads if desired; 1 cup (240 g) labneh, thick, cold from the fridge; 1 tablespoon (15 ml) fresh lemon juice; 1 small clove (3 g) garlic, finely grated or mashed to a paste; 2 small (about 5 oz / 150 g total) (150 g) Persian cucumbers, sliced into thin rounds; ½ cup, loosely packed (10 g) fresh mint leaves, whole small leaves; tear any large ones; 4 whole (200 g) large eggs, cold from the fridge, each cracked into a small cup or ramekin; 1 tablespoon (15 ml) extra-virgin olive oil; flaky or kosher salt, to taste, for the labneh, cucumber and eggs (start with ¼ teaspoon for the labneh); black pepper, freshly ground, to taste; ¼ teaspoon (1 g) Aleppo pepper or red pepper flakes, for sprinkling over the eggs (optional)

From the MyKitchenBank Kitchen

Soft, olive-oil-rich manakish flatbreads are baked with a fragrant za'atar topping, then folded around tangy garlic-lemon labneh, a crisp-edged fried egg with a runny yolk, cool cucumber and fresh mint. It's a Lebanese-style breakfast sandwich that feels special but uses simple pantry ingredients.

Prep: 34 min
Cook: 14 min
Wait: 1 hr 15 min
Total: 2 hr 3 min
Makes: 4 sandwiches (one 7-inch flatbread each)

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Ingredients

4 servings

For the dough
2½ cups (300 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting
1 teaspoon (3 g) instant yeast
1 teaspoon (4 g) granulated sugar
1 teaspoon (6 g) fine sea salt
¾ cup (180 ml) water, warm, about 105°F (40°C), comfortable to the touch
2 tablespoons (30 ml) extra-virgin olive oil
For the topping
3 tablespoons (24 g) za'atar
4 tablespoons (60 ml) extra-virgin olive oil, plus a little extra for brushing the baked breads if desired
For the sandwiches
1 cup (240 g) labneh, thick, cold from the fridge
1 tablespoon (15 ml) fresh lemon juice
1 small clove (3 g) garlic, finely grated or mashed to a paste
2 small (about 5 oz / 150 g total) (150 g) Persian cucumbers, sliced into thin rounds
½ cup, loosely packed (10 g) fresh mint leaves, whole small leaves; tear any large ones
4 whole (200 g) large eggs, cold from the fridge, each cracked into a small cup or ramekin
1 tablespoon (15 ml) extra-virgin olive oil
flaky or kosher salt, to taste, for the labneh, cucumber and eggs (start with ¼ teaspoon for the labneh)
black pepper, freshly ground, to taste
¼ teaspoon (1 g) Aleppo pepper or red pepper flakes, for sprinkling over the eggs (optional)

Equipment (7)

Large mixing bowl
2 large rimmed baking sheets (about 13×18-inch / 33×46 cm), lined with parchment paper
12-inch (30 cm) nonstick or well-seasoned skillet with a lid
Small bowl for the za'atar topping
Pastry brush or the back of a spoon
Clean kitchen towel
Instant-read thermometer (optional, for water temperature)

Steps

Before you start

Plan on about 2 hours total, mostly hands-off: the dough needs 60 minutes to rise. Start your oven preheat about 30 minutes before the rise ends.
Use a good-quality, thick labneh. If yours is loose, strain it in a cheesecloth-lined sieve in the fridge for a few hours first.
Check your za'atar: if it is very coarse or doesn't contain salt, taste it and adjust the salt in the sandwiches accordingly.
Pressed for time? Use 4 store-bought pita or flatbreads, brush with the za'atar-oil mixture and bake 4 to 5 minutes, then skip to step 7.
Eggs are served with runny yolks. If serving anyone who should avoid undercooked eggs, cook them until the yolks are fully firm.

1
Mix the dough
- In a large bowl, whisk the flour, instant yeast, sugar and fine sea salt.
- Add the warm water and 2 tablespoons (30 ml) olive oil.
- Stir with a wooden spoon or your hand until no dry flour remains and a shaggy, sticky dough forms, about 1 minute.
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Ready when: No dry flour left in the bowl; dough is shaggy and tacky.
Tip: Water that feels hot will damage the yeast. It should feel just pleasantly warm.
2
Knead until smooth
- Turn the dough onto a lightly floured counter.
- Knead for 7 to 8 minutes, pushing it away with the heel of your hand, folding it back and turning it a quarter turn.
- Dust with only as much flour as needed to stop it sticking.
- Shape into a ball.
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Ready when: Dough is smooth, soft and slightly tacky, and springs back slowly when you poke it with a fingertip.
Tip: Aim for soft and slightly tacky. Too much added flour gives a dry, tough flatbread.
3
Let the dough rise
- Lightly oil the mixing bowl (a drop of olive oil on a paper towel is enough), add the dough ball and turn to coat.
- Cover with a damp towel or plastic wrap and leave in a warm spot for 60 minutes.
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Ready when: Dough has doubled in volume, and a floured finger pressed in 1 inch leaves an indent that fills in slowly.
Tip: In a cool kitchen, rising can take up to 90 minutes. Judge by the dough, not the clock.
4
Preheat and mix toppingOven 475°F / 245°C
- About 30 minutes into the rise, position two oven racks in the upper third and lower third and preheat to 475°F (245°C).
- Line two large baking sheets with parchment.
- In a small bowl, stir the za'atar with 4 tablespoons (60 ml) olive oil into a loose, spreadable paste.
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Ready when: Za'atar paste looks like a thick, glossy, spoonable slurry, not dry and not swimming in oil.
Tip: Stir the paste again right before using. The za'atar settles to the bottom as it sits.
5
Divide and shape
- Punch down the dough gently and divide it into 4 equal pieces (about 130 g each).
- Roll each into a tight ball, place on a lightly floured counter, cover with a towel and rest 10 minutes.
- Then press and stretch each ball into a round about 7 inches (18 cm) across and ¼ inch (6 mm) thick.
- Place 2 rounds on each prepared baking sheet, leaving 2 inches (5 cm) between them.
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Ready when: Rounds are even in thickness and hold their shape without shrinking back.
Tip: If a round keeps shrinking, cover it and rest it another 5 minutes before stretching again.
6
Dress and bakeOven 475°F / 245°C
- Press your fingertips firmly into each round to make dimples all over, leaving a ½-inch (1 cm) border.
- Stir the za'atar paste and spoon about 2 tablespoons onto each round, spreading it to the dimpled area.
- Bake at 475°F (245°C) for 8 to 10 minutes, swapping the sheets between racks and rotating them front to back halfway through.
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Ready when: Edges are golden brown, bottoms are lightly browned, and the za'atar looks set and smells toasty and herbal.
Tip: Don't overbake. The breads must stay soft and pliable to fold around the filling.
7
Rest the flatbreads
- Transfer the breads to a cooling rack for 1 minute, then stack them and wrap in a clean kitchen towel for 5 minutes.
- The steam keeps them soft and foldable.
- Meanwhile, wash and slice the cucumbers.
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Ready when: Breads are warm, flexible and fold in half without cracking.
8
Make the labneh spread
- In a small bowl, stir the labneh with the lemon juice, grated garlic and ¼ teaspoon salt until smooth and spreadable.
- Taste and add a pinch more salt if needed.
- Toss the cucumber slices with a pinch of salt in another bowl, and set aside the mint leaves.
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Ready when: Labneh is smooth, creamy and tangy with a gentle garlic bite.
Tip: Grate the garlic as finely as possible. Raw garlic in big pieces tastes harsh.
9
Fry the eggs
- Heat 1 tablespoon (15 ml) olive oil in a 12-inch (30 cm) nonstick skillet over medium-high heat until it shimmers, about 1 minute.
- Slide in the 4 eggs, spaced apart, and season with salt and pepper.
- Cook 1 minute until the whites begin to set, then reduce the heat to medium, cover, and cook 2 to 3 minutes more.
- Sprinkle with chili flakes if using.
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Ready when: Whites are fully opaque and set with crisp, lacy edges; yolks are still jiggly and runny.
Tip: For firm yolks, cook the covered eggs 2 minutes longer, until the yolks are no longer jiggly.
10
Assemble and serve
- Spread about ¼ cup (60 g) of the labneh mixture over one half of each flatbread, leaving a ½-inch (1 cm) border.
- Top with cucumber slices, a handful of mint leaves, and a fried egg.
- Fold the other half of the bread over the filling like a taco, or roll it up.
- Serve immediately while the egg is hot and the yolk runs.
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Ready when: Sandwich folds closed without tearing and the yolk is just contained.
Tip: Serve with napkins. The runny yolk mixing with the labneh is the best part.

Good to know

Tips

Dimple the dough firmly. The pockets hold the za'atar oil in place so it doesn't slide off during baking.
Wrapping the baked breads in a towel is what keeps them soft. Skipping this step can leave the edges crisp and prone to cracking when folded.
Crack each egg into a small cup first so you can slide it into the pan gently and keep the yolk intact.
For a heartier sandwich, add a few slices of ripe tomato or a spoonful of olives.

Make ahead

"Bake the za'atar flatbreads up to 1 day ahead; cool completely and store in an airtight bag at room temperature, then warm 3 to 4 minutes in a 350°F (175°C) oven wrapped in foil. The labneh spread can be mixed up to 2 days ahead and kept covered in the fridge. Fry the eggs and slice the cucumber just before serving."

Storage & reheating

"Unassembled flatbreads keep 2 days at room temperature in an airtight bag, or up to 3 months in the freezer, wrapped well. Reheat from frozen wrapped in foil at 350°F (175°C) for 8 to 10 minutes. Leftover labneh spread keeps 3 days in the fridge. Assembled sandwiches are best eaten immediately; the egg and cucumber don't store well."

Substitutions

labneh → thick strained Greek yogurt (full-fat). Slightly less tangy and a touch looser; stir in an extra pinch of salt. Strain it in a sieve for 30 minutes if it looks wet.
all-purpose flour → bread flour or half whole wheat flour. Bread flour gives a chewier bread; with half whole wheat, add 1 to 2 tablespoons more water.
za'atar → 2 tablespoons dried thyme, 1 tablespoon toasted sesame seeds, 2 teaspoons ground sumac and ½ teaspoon salt. A quick homemade za'atar blend that makes about 3 tablespoons; adjust salt to taste.
fresh mint leaves → fresh flat-leaf parsley or baby arugula. Gives a fresh, green flavor; arugula adds a peppery bite.