VeganLebanese-Australian cuisine Breakfast

Manoush Za'atar

Name: Manoush Za'atar
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Lebanese-Australian
Ingredients: 300 g Plain flour; 7 g instant dried yeast; 1 tsp caster sugar; 1 tsp fine salt; 180 ml lukewarm water; 2 tbsp Olive oil; 60 g za'atar blend; 80 ml Extra virgin olive oil

A fragrant Lebanese flatbread topped with earthy za'atar and rich olive oil, baked fast until crisp and blistered.

🇦🇺Australia· New South Wales

Prep: 25 min
Cook: 10 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 8 gathered

Servings

300 g Plain flour — plus extra for dusting
7 g instant dried yeast — one sachet
1 tsp caster sugar — to feed yeast
1 tsp fine salt — for dough flavour
180 ml lukewarm water — around 37 degrees C
2 tbsp Olive oil — for dough enrichment
60 g za'atar blend — blend of wild thyme, sumac, sesame seeds, and salt
80 ml Extra virgin olive oil — to mix with za'atar

Equipment

•large mixing bowl
•rolling pin
•heavy baking tray
•measuring jug

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 16 g
carbs: 42 g
fibre: 3 g
protein: 7 g
calories: 340 kcal

Instructions

1
Combine lukewarm water, yeast, and caster sugar in a jug and let stand for five minutes until frothy.
2
Mix plain flour and salt together in a large mixing bowl.
3
Pour the yeast liquid and two tablespoons of olive oil into the flour.
4
Stir with a wooden spoon until a shaggy dough forms.
5
Knead the dough on a lightly floured bench for eight minutes until soft and elastic.
6
Place dough into an oiled bowl, cover with a damp cloth, and rise for one hour.
7
Preheat your oven and heavy baking tray to 240 degrees C.
8
Mix the za'atar blend and extra-virgin olive oil in a small bowl to form a loose paste.
9
Punch down dough, divide into four equal balls, and roll each into a thin 20 cm round.
10
Spread two tablespoons of za'atar paste evenly across each dough round, leaving a thin border.
11
Slide flatbreads onto the preheated hot baking tray.
12
Bake for six to eight minutes until base is crisp, edges are golden, and topping is fragrant.

Chef's tips

Roll the dough as thinly as possible for an authentic bakery-style bite. Ensure your oven and tray are screaming hot before baking so the base crisps quickly without drying out.

Ingredient substitutions

za'atar blend → dried oregano mixed with toasted sesame seeds and ground sumac
plain flour → strong white bread flour for a chewier texture

Storage

Store leftover flatbreads in an airtight container lined with baking paper for up to two days.

Reheating

Warm in a dry frypan over medium heat for two minutes or in a hot oven for three minutes to restore crispness.

Common mistakes to avoid

•Making the za'atar paste too dry, which causes the herbs to burn rather than sizzle.
•Baking at too low a temperature, resulting in pale, chewy flatbread instead of blistered crust.
•Rolling the dough too thick, making it resemble heavy pizza dough instead of traditional manoush.

Serving suggestions

Roll up tightly around fresh cucumber spears, ripe tomato slices, and fresh mint leaves.Serve warm with a side of creamy labneh and kalamata olives.Cut into wedges alongside hot sweet black tea.