Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Topping
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Dough · About 60 min
- Knead 450 g plain flour, 270 ml warm water, 5 g instant yeast, 20 ml olive oil, 1 tsp salt 8 minutes; cover and rise 60 minutes until doubled.
Check: Look for this result: doubled.
Shape · About 8 min
- Heat oven to 230°C / 450°F. Divide dough into six and roll flat rounds. Mix 80 g zaatar, 100 ml olive oil and spread over rounds, leaving a narrow rim.
Check: The food must be hot through at 230°C / 450°F.
Bake · About 15 min
- Bake on hot trays 10–15 minutes until edges are golden and bases cooked.
Check: Look for this result: edges are golden and bases cooked.
Tips
- Leave a bare rim so the topping does not run off.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use a zaatar blend without added salt if your blend tastes salty.
Storage
- Cool completely before covering. Keep plain baked goods airtight for up to two days; refrigerate if adding perishable fillings.
- Warm bread or scones briefly in a moderate oven. Cookies and muffins can be served at room temperature. Freeze cooled portions for up to two months.
Make ahead
- Prepare the measured ingredients for Manakish Zaatar one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Manakish Zaatar?
Leave a bare rim so the topping does not run off.
What can I substitute in Manakish Zaatar?
Use a zaatar blend without added salt if your blend tastes salty.
Can I prepare Manakish Zaatar ahead?
Prepare the measured ingredients for Manakish Zaatar one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
