Za'atar Manakish with Labneh and Cucumber
Soft, pillowy Lebanese flatbreads brushed with a fragrant za'atar and olive oil paste, baked until golden at the edges, then served warm with creamy labneh, crisp cucumber and fresh mint for a classic breakfast spread.
- Prep
- 46 min
- Cook
- 20 min
- Wait
- 1 hr 27 min
- Total
- 2 hr 33 min
- Makes
- 6 flatbreads (7-inch / 18 cm each)
Steps
Before you start
- Read the timing: the dough needs about 60 minutes to rise and 25 minutes to rest, so start about 2½ hours before you want to eat.
- Measure the flour by weight if you can. If using cups, spoon the flour into the cup and level it off rather than scooping.
- Place two rimless or inverted rimmed baking sheets on the oven racks before preheating so they are very hot when the dough goes on.
- Use fresh za'atar. If yours smells dusty or faint, the topping will taste flat.
Mix the dough
- In a large bowl, whisk the flour, instant yeast, sugar and fine salt.
- Add the lukewarm water and 1 tablespoon (15 ml) of the dough olive oil.
- Stir with a wooden spoon or your hand for about 2 minutes until no dry flour remains and the dough looks shaggy.
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Ready when: No dry flour remains and the dough forms a rough, sticky mass.
Tip: Water hotter than about 115°F (46°C) can damage the yeast, so it should feel just warm, not hot, on your wrist.
Knead until smooth
- Turn the dough onto a lightly floured counter and knead for 8 minutes (or 5 minutes on medium-low speed with a dough hook).
- Add flour 1 teaspoon at a time only if it sticks stubbornly to your hands.
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Ready when: The dough is smooth, slightly tacky but not sticky, and springs back slowly when poked.
Tip: A soft, slightly tacky dough bakes into the fluffiest manakish, so resist adding too much flour.
First rise
- Pour about ½ tablespoon of the remaining dough olive oil into a clean large bowl and turn the dough in it to coat.
- Cover with a towel or plastic wrap and leave in a warm spot (about 75°F / 24°C) for 60 minutes.
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Ready when: The dough has doubled and a floured finger leaves a dent that fills back in slowly.
Tip: In a cool kitchen the rise can take up to 90 minutes. Judge by the dough, not the clock.
Divide into balls
- Turn the dough onto a lightly floured counter and press out the large bubbles.
- Cut it into 6 equal pieces (about 100 g each; use a scale).
- Shape each piece into a tight ball by tucking the edges underneath and rolling it against the counter under a cupped hand.
- Brush or rub the balls with the remaining olive oil from the dough.
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Ready when: Each ball is smooth on top with a taut surface.
Rest and preheatOven 475°F / 245°C
- Arrange the balls 2 inches (5 cm) apart on a lightly floured tray or counter and cover with a towel.
- Rest for 25 minutes.
- Meanwhile, set two oven racks in the upper and lower thirds, put two large baking sheets on them, and preheat the oven to 475°F (245°C) for at least 25 minutes.
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Ready when: The balls look puffy and relaxed and spread slightly on their own.
Tip: Preheated baking sheets give the bottoms a quick sear so the flatbreads puff and brown instead of turning pale.
Make topping and sides
- In a small bowl, stir the za'atar with the topping olive oil until it forms a loose, spreadable paste, about 30 seconds.
- Stir the labneh until smooth, spread it into a shallow serving bowl or plate with the back of a spoon, and make a swirl in it.
- Drizzle with 1 tablespoon (15 ml) of the serving olive oil.
- Slice the cucumbers and pick the mint leaves, and arrange them on a platter.
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Ready when: The za'atar paste is the consistency of loose wet sand and spreads easily without pooling.
Tip: Stir the za'atar paste again just before spreading, because the herbs settle and the oil separates.
Shape the first four
- Line the work surface with a sheet of parchment, or cut parchment to fit your hot baking sheets.
- On a lightly floured surface, press and stretch 4 balls into 7-inch (18 cm) rounds about ¼ inch (6 mm) thick, leaving the rest of the dough covered.
- Transfer each to parchment.
- Press your fingertips firmly all over to make dimples, then spoon about 1 heaping tablespoon of za'atar paste onto each and spread it, leaving a ½-inch (1 cm) bare border.
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Ready when: Each round is evenly thick, deeply dimpled and topped with a thin, even layer of paste.
Tip: If the dough springs back while stretching, cover it for 5 minutes and try again.
Bake first batchOven 475°F / 245°C
- Carefully slide the parchment with 2 rounds onto each hot baking sheet, using a cutting board as a slider.
- Bake for 9 to 10 minutes at 475°F (245°C), swapping the sheets between racks halfway.
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Ready when: The edges are golden brown, the underside is lightly browned, and the topping smells toasty and herby without darkening.
Tip: Watch the last 2 minutes closely, as za'atar can turn bitter if it scorches.
Shape and bake the restOven 475°F / 245°C
- While the first batch bakes, stretch, dimple and top the remaining 2 balls as in the earlier step, using the remaining za'atar paste.
- When the first batch comes out, slide the new rounds onto one hot baking sheet and bake at 475°F (245°C) for 9 to 10 minutes, until golden at the edges.
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Ready when: Edges are golden and the bottoms are browned.
Tip: Re-stir the paste before spreading it on the final two rounds.
Brush and serve
- Brush the hot flatbreads with the remaining 1 tablespoon (15 ml) serving olive oil and let them cool for 2 minutes so they are warm rather than scalding.
- Serve with the labneh, cucumber and mint.
- To eat, tear off a piece of bread, scoop labneh, and add cucumber and mint, or fold the bread around them.
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Ready when: The breads are soft, fragrant and glossy with oil.
Tip: Stack and cover cooked flatbreads with a towel to keep them soft while the second batch finishes.
Good to know
Tips
- Dimple the dough firmly with your fingertips before topping so the oil pools in the dimples and the bread stays tender rather than puffing into a balloon.
- Do not spread the topping to the edge. The bare border puffs into a soft, bready rim.
- Keep unshaped dough balls covered at all times; uncovered dough forms a skin that resists stretching.
- For softer, more pliable manakish that fold easily, bake for the shorter time and stack them under a towel as they come out.
Make ahead
Make the dough through the first rise, then refrigerate the covered bowl for up to 24 hours. Let it sit at room temperature for 30 minutes, then divide, rest and shape as directed. The za'atar paste can be mixed up to 3 days ahead and kept in a jar at room temperature.
Storage & reheating
Room temperature: store baked flatbreads, wrapped, for up to 1 day. Fridge: up to 4 days in an airtight container; keep labneh and cucumber separate for up to 5 days. Freezer: wrap individually and freeze for up to 3 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
- labneh → Thick whole-milk Greek yogurt, strained 2 hours in a cheesecloth-lined sieve, with a pinch of salt. Gives a similar tangy, spreadable texture, though slightly less rich.
- za'atar → Homemade blend: 3 tbsp dried thyme, 1 tbsp ground sumac, 1 tbsp toasted sesame seeds and ½ tsp salt. Use the same total volume. Taste the blend, since commercial mixes vary in saltiness.
- instant yeast → Active dry yeast, 1½ tsp (5 g). Stir into the lukewarm water with the sugar and wait 5 minutes until foamy before adding to the flour.
- fresh mint leaves → Flat-leaf parsley leaves or baby arugula. Adds a fresh, slightly peppery contrast to the rich bread.
