Za’atar Flatbread (Manakish)
A recipe like this is as ideal for entertaining as it is for a simple snack.
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If you’re into cheesy herby light and fluffy savory bread, I’ve got a bread recipe for you. This is one of my most favorite breads to make. Manakish is a kind of middle eastern pizza, a flatbread that is topped with cheese and savory herbs. The savory blend we’re using here is called Za’atar, a flavorful combination of a variety of herbs and seasonings that typically consists of sea salt, oregano, thyme, and sesame seeds. As for the cheese, I’m using feta cheese here; its savory, tangy sweetness pairs beautifully with this herbaceous spice blend.
One of my favorite things to do is bake bread. Breadmaking can be intimidating but when you start small and learn a few techniques, it becomes a deliciously rewarding task. I especially enjoy making savory bread like this Za’atar Flat Bread for one of my favorite menus, Middle Eastern Barbecue. Za’atar flatbread is simple, flavorful, and an excellent accompaniment to the grilled lamb kebabs alongside roasted carrots and labneh.
Feta-stuffed bread is going to be life-changing. Yes, this is a bit hyperbolic but I think you’ll appreciate the emphasis once you’ve tried Za’atar flatbread. I like to use a classic scallion pancake technique here, a reasonably simple method for creating this style of bread. A bread dough that is rolled into balls, rolled flat, and topped with my seasonings and feta cheese, then rolled into a snake-like tube and then coiled again as a snake and pan-fried to achieve a beautiful golden brown hue. This bread is about layers and the end result is a light, flavorful bread to serve alongside one of my favorite grilled meats, and in this menu, it’s Kofta lamb skewers.
If you enjoy naan bread, then you’ll really like what’s going on with this homemade manakish. This Za’atar flatbread is light, fresh, savory, and cheesy all at the same time, a remarkable feat for such a humble flatbread. A recipe like this is as ideal for entertaining as it is for a simple snack. I love this because it is ideal for dipping into a sauce, like the labneh that accompanies the roasted carrots included in this whole meal and especially with the beautiful lamb skewers that I’ve also paired with this flatbread. So good, all around!
Za’atar Flatbread is a part of the Middle Eastern BBQ menu at Table for 12. It is served with Grilled Lamb Kofta with Onion Relish, Shawarma Roasted Cauliflower, Roasted Carrots with Labneh, and a Raspberry Pistachio Pudding.
Za’atar Flatbread (Manakish)
Yield(s): Makes 8 flatbreads
15m prep time
1h inactive
you're making mealtime meaningful.
Ingredients
- 2 cups all purpose flour
- 2 1/4 teaspoon active-dry yeast
- 1/2 teaspoon coarse salt
- 1 tablespoon olive oil
- 3/4 cup warm water
- 4 oz. feta cheese
For za’atar paste:
- 1/4 cup tablespoons za’atar
- 3 tablespoons olive oil
Preparation
- Preheat the oven to 425°F and prepare an oil-lined sheet tray.
- Mix the flour, yeast, and salt until combined.
- In a stand mixer fixed with a dough hook, add water, olive oil, and dry ingredients. Mix the dough for 4 - 6 minutes until elastic and pull away from the sides of the bowl. Cover the bowl with plastic wrap, and store in a warm place until the dough doubles in size.
- Mix the za’atar and olive oil in a small bowl with a pastry brush, set aside.
- Portion dough into 2 oz. balls (3-inch round) and, using a rolling pin, then roll the dough into a tortilla shape. Crumble feta cheese all over the dough and roll up the dough tightly from one end. You should end up with a snake-like rope. Coil rope around itself by placing the end of the rope on top of the coil and press in. Roll dough lightly to form those layers and place on a parchment-lined sheet tray. Let the dough rise.
- Sauté each round in a non-stick pan with a drizzle of olive oil over medium heat for 2 - 3 minutes or until each side turns slightly golden.
- Brush flatbreads with za’atar paste and let cool for 5 minutes. Enjoy!
This recipe is from the Middle Eastern BBQ menu at Table for 12.