I love the taste of za’atar! It is earthy, tangy, and nutty with a hint of citrus. I wanted to make some homemade za’atar flatbread or maanakish, a Lebanese dish.

Activate the yeast by adding 1 cup of warm water, 1 tablespoon sugar and 2 teaspoon dry yeast. Mix well and let it sit for at least 10 minutes. This will allow the yeast to bubble and activate.

In a separate bowl, combine 3 cups flour, and 1 teaspoon salt.

When the yeast is activated, combine it with 1/3 cup plain yogurt. Mix to combine. Slowly add the liquid ingredients into the dry ingredients and knead dough for 10 minutes. After 10 minutes you will get an elastic dough that bounces back when you poke it with a finger.

Form the dough into a ball and place it in an oiled bowl and cover with a damp dish towel or plastic wrap. Leave the dough to rise for about an hour or longer on cooler days. You want the dough to double in size.

After the dough has doubled, divide the dough into 5 equal balls. Flatten the dough to make the flatbread. Place the flattened dough onto a baking sheet lined with parchment paper.

Preheat the oven to 500 degrees F.

Prepare the topping by mixing 1/2 cup za’atar mix with 1/2 cup olive oil. This should resemble a thick paste.

Spread the mixture over the flatbread and place the flatbread into the oven.

Bake for 5-8 minutes. The bread should be golden brown. Let the bread cool before storing. You can store it in a airtight container in the refrigerator for a week or in the freezer for 3 months. Enjoy!

Maanakish Bread Ingredients

• 1 cup lukewarm water
• 1 tablespoon sugar
• 2 teaspoon active dry yeast
• 3 cups flour
• 1 teaspoon salt
• 1/3 cup plain yogurt

Toppings

• 1/2 cup za’atar mix
• 1/2 cup oil

Directions

1. Activate the yeast by adding 1 cup of warm water, 1 tablespoon sugar and 2 teaspoon dry yeast. Mix well and let it sit for at least 10 minutes. This will allow the yeast to bubble and activate.
2. In a separate bowl, combine 3 cups flour, and 1 teaspoon salt.
3. When the yeast is activated, combine it with 1/3 cup plain yogurt. Mix to combine.
4. Slowly add the liquid ingredients into the dry ingredients and knead dough for 10 minutes. After 10 minutes you will get an elastic dough that bounces back when you poke it with a finger.
5. Form the dough into a ball and place it in an oiled bowl and cover with a damp dish towel or plastic wrap. Leave the dough to rise for about an hour or longer on cooler days. You want the dough to double in size.
6. After the dough has doubled, divide the dough into 5 equal balls. Flatten the dough to make the flatbread. Place the flattened dough onto a baking sheet lined with parchment paper.
7. Preheat the oven to 500 degrees F.
8. Prepare the topping by mixing 1/2 cup za’atar mix with 1/2 cup olive oil. This should resemble a thick paste.
9. Spread the mixture over the flatbread and place the flatbread into the oven.
10. Bake for 5-8 minutes. The bread should be golden brown. Let the bread cool before storing. You can store it in a airtight container in the refrigerator for a week or in the freezer for 3 months.

Enjoy!

If you liked this recipe, check out the other recipes on the food blog.