Za'atar Flatbread - Jordanian Recipe | Make Today

Get ready to transport your taste buds straight to the heart of the Levant with this incredible Jordanian-Style Za’atar Flatbread! Often called Manakish (or Man’oushe/Manaeesh), this warm, `fresh baked bread` topped with aromatic `zaatar spice mix` and rich `spiced olive oil` is a staple across the Middle East, especially beloved as a breakfast or snack in Jordan. Forget dry, crumbly flatbreads; we're talking about a soft, chewy interior with a perfectly crisp edge, all crowned with a vibrant, flavorful topping that stays put and never burns.
In this guide, you’ll not only discover the secrets to making an authentic Manakish at home but also dive deep into `what is za'atar` (and why yours might taste different!). We'll cover everything from sourcing the best `lebanese spice mix` or `lebanese spice blend`, to mastering the art of `cooking bread in oven` for that perfect texture. Whether you're looking for an exciting new addition to your `middle eastern meal prep` or simply craving a delicious `pizza flat bread` alternative, this recipe is your gateway to a truly delightful `middle eastern diet` experience. Get ready to bake!

Ingredients

• For the dough (one recipe, one dough)
• All-Purpose Flour: 300 grams (about 2 ½ cups) – The base for our soft, chewy flatbread.
• Instant Yeast: 1 teaspoon – For a quick and reliable rise. (If using active dry yeast, proof it first by dissolving in a small amount of the warm water with a pinch of sugar for 5-10 minutes until foamy, then add to the dry ingredients).
• Granulated Sugar: 1 teaspoon – A small amount to activate the yeast and add a hint of flavor.
• Fine Sea Salt: 1 teaspoon – Balances the flavors.
• Olive Oil: 2 tablespoons – Adds richness and tenderness to the dough.
• Warm Water: 180-200 ml (¾ cup to a scant 1 cup), between 105-115°F (40-46°C) – The dough should feel slightly tacky, but not soupy, after mixing.
• For the za’atar topping
• Za’atar Blend: ⅓ cup – The star of the show!
• Extra-Virgin Olive Oil: ¼ cup – Essential for creating that spreadable, flavorful paste. (Look for quality `olive oil for cooking` at your `middle eastern store near me`.)
• Optional: Water: A tiny pinch (¼ teaspoon) if your oven runs very hot and the topping tends to scorch easily.

Directions

1. Mix the dough In your large mixing bowl, whisk together the flour, instant yeast, sugar, and salt until well combined. Make a well in the center, then pour in the warm water and olive oil. Mix with a spoon or your hands until a shaggy dough forms. The dough should look slightly tacky, not soupy.
2. Knead until smooth Transfer the dough to a lightly floured surface. Knead by hand for 8-10 minutes, or use a stand mixer with a dough hook on medium-low speed for 5-7 minutes. You'll know it's "done" when the surface is much smoother, the dough feels elastic, and it springs back slowly when gently poked.
3. First rise Lightly oil the mixing bowl, place the dough inside, and turn it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 60-90 minutes, or until it has doubled in size. Visual cues include a domed top and visible bubbles under the surface.
4. Preheat the oven the right way About 30-45 minutes before you plan to bake, place your pizza stone/steel or an inverted heavy baking sheet in the oven. Preheat your oven to 475°F (245°C). Preheating the surface is crucial as it gives the flatbread a crisp, evenly colored bottom, mimicking a traditional brick oven. A safe lower bound for temperature is 450°F (230°C).
5. Divide, shape, and dimple Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 4 equal portions for medium flatbreads (or 6 for smaller ones). Roll each portion into a ball, then flatten it into a circle about ¼-inch thick. This thickness is key for a soft yet structured flatbread. Transfer the shaped dough circles onto pieces of parchment paper. Using your fingertips, gently but firmly dimple the surface of each flatbread all over, leaving a clean border around the edge. This prevents the bread from puffing up like a balloon and creates pockets for the topping to stick.
6. Make the za’atar paste In a small bowl, combine the za’atar blend and extra-virgin olive oil. Stir well until it forms a thick, pesto-like paste. If the paste is too runny, add a little more za’atar (½ teaspoon at a time). If it's too thick and crumbly, add olive oil in teaspoons until it reaches the right consistency. If your oven is known for scorching toppings, you can add a tiny pinch (¼ teaspoon) of water to the paste.
7. Top so it sticks Evenly spread the za’atar paste over each dimpled flatbread, making sure to press it into the dimples. Leave a clean border of dough (about ½ inch) around the edge. For best adhesion, let the topped flatbreads rest for 5-10 minutes before baking. This brief rest helps the topping meld with the dough.
8. Bake fast Carefully slide the parchment paper with the topped flatbreads onto your preheated pizza stone/steel or inverted baking sheet. Bake for 8-12 minutes. The flatbreads are "done" when the edges are lightly golden, the bottom has some color, and the topping looks set and slightly bubbling, not wet.
9. Cool briefly + serve Once baked, carefully remove the flatbreads from the oven. Let them rest on a wire rack for 2-3 minutes; this allows the topping to fully set and prevents it from sliding off. Serve warm, straight from the oven!