Make easy za’atar flatbread at home! A quick manakeesh recipe with olive oil, za’atar, and flatbread for a savory Middle Eastern breakfast.
This za’atar flatbread recipe is a breakfast favorite in my house. All you need to do is mix extra virgin olive oil with za’atar blend and spread it on the flatbread, toast it up and voila! A delicious, savory, warm addition to your meal. It is a super easy alternative to real manakeesh.
I looooove pairing za’atar flatbread with over-easy eggs and sliced tomatoes. It’s so satisfying and delicious. The za’atar-olive oil spread beautifully compliments raw, juicy tomato slices and liquid yolks. Your life may change once you experience eggs seasoned with za’atar. Pair it all with the warm bread … it is absolutely divine. 🤤
What is Za’atar Flatbread (also known as manakeesh)?
I use the word flatbread loosely here. The goal is to recreate authentic za’atar manakeesh.
Manakeesh (or manakish) refers to a round flatbread traditionally baked in a wood-fired oven. Once the dough is proofed, it is flattened and topped with a spread like za’atar (a blend of dried thyme, sumac, sesame seeds mixed with olive oil). Other popular toppings include lahim baageen (ground beef with chopped vegetables), akawi (cheese), and kishik (dried yoghurt mixed with onions and tomatoes). It is baked until both the dough and toppings bubble and toast to perfection.
Ingredients
- Za’atar (more details below)
- Flatbread (such as naan, Greek style pita bread, Middle Eastern pita bread, more on this below)
- Extra virgin olive oil
What Flatbread to Use
Here in Canada a wood-fired oven isn’t easy to come by unfortunately. You can absolutely make the bread from scratch in a regular oven, but for convenience, I recommend picking up a bag of flatbread from the grocery store or bakery.
If you’re lucky, you may have a few options to choose from such as Naan, Greek style pita, or Middle Eastern pita.
- Naan is my favourite. It bubbles to a toasted exterior when broiled but still remains soft on the inside.
- Greek style pita is less oily than naan, so it could be a better choice if you’d like a healthier alternative. Not as soft as naan but still satisfying!
- Middle Eastern pita is much thinner so it crisps up nicely when toasted. Or, you can skip toasting altogether: just spread the za’atar on one side, roll it up, and enjoy as a quick snack. This simple za’atar pita wrap pairs wonderfully with black tea (a breakfast my mother-in-law often made for my husband when he was a kid).
What Blend to Use
Lately I’ve noticed that nearly all my local grocery stores now carry za’atar (even Costco!). I think this reflects the growing Middle Eastern community where I live in Canada.
Not all za’atar blends are created equal, though. You’ll find blends labeled as Syrian-style, Egyptian-style, Lebanese-style, and more. This makes sense, as za’atar recipes vary by region, family, and even personal preference. Most blends contain dried thyme, sumac, and sesame seeds, though some may also include marjoram or oregano.
Differences in ingredient ratios, freshness, herb varieties, and processing methods can all affect the flavor. Finding your favorite mix might take a little taste-testing. After trying a variety of these grocery store blends myself, I prefer the Lebanese ones (I’m tooootally not biased *wink wink*).
You can also tweak a store-bought mix. My mother-in-law, for example, buys za’atar from her local Middle Eastern grocery store and adds extra toasted white sesame seeds (her mix is the BEST I’ve tasted imo!). Don’t be afraid to experiment: start with a small batch, check your blend’s ingredient list, and adjust to your taste.
What Appliance to Use
According to my Lebanese husband, in Lebanon there are community wood-fired ovens where anyone can bring their pita or manakeesh to bake and take home. These ovens provide the signature smoky flavor to manakeesh. Super convenient if you ask me!
While most people in North America do not have wood-fired ovens ready to bake up their goodies, there are a few easy alternatives I recommend:
- Oven Broiler: My go-to! It mimics high heat and gives the bread a nice bubbly top. Just keep an eye on it as it browns quickly.
- Toaster Oven: Great for small batches. Use the “toast” or “broil” setting for a similar effect.
- Stovetop Skillet or Griddle: If you prefer not to use an oven, lightly toast each side on medium heat until golden, then spread the za’atar mixture and warm briefly.
👉 Important Note: No matter what appliance you use, always keep a close eye as za’atar flatbread goes from perfectly golden to burnt in seconds!
How to Make Easy Za’atar Flatbread (Manakeesh)
Step 5: Cool slightly on a rack, then enjoy warm with tea, tomatoes, and eggs!
Za’atar Blend : Olive Oil Ratio
The amount of za’atar and olive oil in your spread depends on whether you prefer it thick or runny. Dried herbs absorb oil, so it’s best to add the oil gradually, stirring after each addition until you reach your desired consistency.
I like my spread on the runny side. When it starts to feel too thick, I simply add a splash of olive oil to make it more spreadable and easy to work with.
Tips for the Best Za’atar Flatbread
- Toast both sides of the flatbread. Depending on your appliance, you may need to pre-toast one side before adding the za’atar and olive oil spread. I use my oven’s broiler: first, I toast the underside of the bread until browned, then remove it, spread the za’atar mixture on top, and return it to the broiler to toast with the spread-side up.
- Use a cooling rack. Place the finished flatbread on a rack to prevent the underside from getting soggy. This is especially important for naan, which is moist and oily. Put a plate underneath to catch any olive oil drips.
- Serve warm. This recipe comes together quickly—most of your time will likely be spent sourcing za’atar. You can usually find it at a Middle Eastern grocery store, or sometimes in the international aisle of your local supermarket.
- Use extra virgin olive oil. I’ve tried canola-olive oil blends in a pinch, but they don’t compare. Extra virgin olive oil really enhances the flavor of the za’atar, even transforming blends you might not love on their own into something delicious when mixed.
