This Middle Eastern zaatar bread, also known as Manakish Za’atar, is a soft and flavorful flatbread topped with a fragrant blend of za’atar spice and olive oil. With its tender base and herby topping, it’s a recipe I find comforting, nostalgic, and perfect for breakfast, snacks, or a light appetizer.

Why You’ll Love This Recipe

I love how simple and satisfying this bread is. The dough comes together easily, and once it’s topped with za’atar and olive oil, it transforms into something truly special. The aroma as it bakes fills my kitchen with warmth, reminding me of traditional bakeries. I also enjoy that I can customize it—sometimes I keep it classic, other times I add cheese or olives for variety. It’s versatile, flavorful, and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Manakish dough

• 1/2 cup zaatar spice blend

• 1/2 cup olive oil

Optional add-ons:

• Cheese such as halloumi, akawi, nabulsi, or feta

• Kalamata olives, halved, sliced, or whole

• Red pepper flakes for spice

Directions

1. Prepare the dough and let it rise for about an hour. Once ready, divide into 5 larger or 8 medium pieces.

2. Roll out each piece into a circle, about 1/4 inch thick. Dimple the surface lightly with your fingertips.

3. Preheat the oven to its highest setting (around 500ºF/260ºC) with a baking tray or pizza stone inside.

4. Mix za’atar and olive oil in a bowl until it forms a spreadable paste.

5. Spread the za’atar mixture over each dough piece, leaving a small border around the edges.

6. Transfer to the hot tray or stone and bake for 5–7 minutes until golden but not burnt.

7. Let cool slightly before serving, covering with a kitchen towel to keep the bread soft.

Servings and timing

This recipe makes about 8 medium-sized breads. Preparation takes about 10 minutes, plus 1 hour of rising time. Baking takes just 5–7 minutes per batch. In total, I usually set aside around 1 hour and 30 minutes from start to finish.

Variations

I sometimes add cheese directly into the za’atar topping for a richer taste. Olives also make a great topping, adding a salty and tangy bite. For days when I want a little heat, I sprinkle red pepper flakes over the bread. Snack-sized mini manakish also work beautifully for parties or mezze platters.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to a week. For longer storage, I wrap them well and freeze for up to three months. To reheat, I warm them in the oven at 250ºF/120ºC until heated through. From frozen, it usually takes about 20–25 minutes.

FAQs

What is za’atar made of?

Za’atar is a spice blend that usually contains thyme, sumac, sesame seeds, and sometimes oregano or marjoram.

Can I use store-bought dough instead of homemade?

Yes, I sometimes use ready-made pizza or flatbread dough when I want a quicker version.

How do I stop the za’atar topping from burning?

I add a splash of water to the za’atar paste if I notice it dries too quickly. This helps prevent burning in a very hot oven.

Can I use pita bread instead of making the dough?

Yes, I’ve topped pita bread with the za’atar mixture and baked it—it works well as a shortcut.

What can I serve with manakish za’atar?

I like serving it with labneh, fresh vegetables, olives, or as part of a mezze spread with hummus and baba ganoush.

Conclusion

Making manakish za’atar at home has become one of my favorite ways to enjoy Middle Eastern flavors. It’s simple, comforting, and endlessly adaptable. Whether I enjoy it plain, topped with cheese, or served with mezze, this za’atar bread always feels special. It’s a recipe I return to often, not only for its taste but also for the sense of tradition it brings to my kitchen.