Authentic Manakeesh Zaatar Recipe: Traditional Lebanese Flatbread

Arabic bread topped with cheese and za’atar is a delicious Middle Eastern treat perfect for breakfast, lunch, snacks, or welcoming guests. Manakeesh (manakish) shares the same dough base as sfiha, but the toppings vary—za’atar or cheese are classic options.

Za’atar Manakeesh

Manakeesh topped with za’atar is a staple in Lebanese bakeries and homes. The topping is a simple mixture of olive oil and za’atar. Cheese manakeesh is equally popular—my kids prefer the cheese version. When I first made manakeesh I baked them to a crunchy finish and a friend told me they should be soft. Both textures are delicious; choose what you like.

For the dough you will need

You can use any dough you prefer. A quick 10-minute dough works well, but the dough below (adapted from a sfiha recipe) produces a soft, flavorful base.

1. In a mixer bowl, combine yeast, sugar and warm water. Set aside for 10 minutes to proof.
2. In another bowl combine flour, dry milk and salt.
3. Add oil and the flour mixture, then start kneading, adding the remaining water little by little until a smooth dough forms.
4. Cover and let it rise for about 1 hour or until doubled in size.

Za’atar and cheese mix

For cheese manakeesh I like a mix of mozzarella and feta; for za’atar manakeesh combine olive oil with za’atar. Both toppings are simple and flavorful.

1. When the dough has doubled, turn it onto a lightly floured surface.
2. Divide the dough into 8 equal balls and cover them with plastic wrap or a clean towel while you work.
3. Roll each ball into an 8-inch (20 cm) disc.
4. Place each disc on a baking sheet lined with parchment and prick the surface with a fork to prevent excessive rising.
5. Spread the za’atar mix or the cheese mixture evenly over each disc.
6. Bake in a preheated oven until the bottoms are golden and the toppings are set—about 12–15 minutes. To keep them soft, place the baked manakeesh on a plate and cover lightly once cooled a bit.

Tips for a soft Manakeesh

1. Add a tablespoon of water to the za’atar mix. This prevents the za’atar from burning quickly and helps keep the manakeesh soft—this tip comes from a Palestinian friend and is a common trick in some villages.
2. Cover the manakeesh after they cool slightly. Placing them on a plate and covering with plastic wrap keeps them soft and pliable.

What cheese to use?

Traditionally manakeesh uses Nabulsi or akawi cheese, but any white cheese or combination works well. I used feta combined with mozzarella here. Other common choices include cream cheese with mozzarella, ricotta, halloumi, or regional white cheeses.

My little one declared this “the best cheese pizza in the world” after trying manakeesh for the first time—it’s that kid-approved. I think you’ll enjoy it too.

If you try the recipe, please leave a rating and share a photo of your finished manakeesh. I love seeing variations and your personal touches.

Manakeesh (manakish) zaatar recipe

Manakeesh is an Arabic-style flatbread often topped with za’atar or cheese. It’s perfect for parties, appetizers, or any meal.

Prep Time: 15 minutes

Cook Time: 30 minutes

Rising time: 1 hour

Servings: 8 pizzas

Author: Amira

Ingredients

For the dough:

• 2 teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 1 cup (240 ml) warm water
• 3 cups (405 g) all-purpose flour
• 2 tablespoons dry powdered milk (optional, makes dough softer)
• 1 teaspoon salt
• 1/4 cup olive oil

For the cheese topping (enough for 4):

• 100 g mozzarella cheese
• 100 g feta cheese
• 1 tablespoon olive oil

For the za’atar mix (enough for 4):

• 1/4 cup olive oil
• 1/4 cup za’atar
• 1 tablespoon water (optional, to prevent burning and keep topping moist)

Instructions

Make the dough:

• In a bowl, combine yeast, sugar and half a cup of warm water. Stir and proof for 10 minutes.
• In a separate bowl, mix flour, dry milk and salt.
• Add oil and the flour mixture to the proofed yeast, then knead, adding the rest of the water a little at a time until a smooth dough forms.
• Cover the bowl and let the dough rise until doubled in size, about 1 hour depending on temperature.
• Preheat the oven to 375°F (190°C) and position a rack in the middle.
• Line baking sheets with parchment paper.
• Turn the dough onto a lightly floured surface, divide into 8 equal balls, and keep the unused balls covered.
• Roll each ball into an 8-inch circle, dusting lightly with flour to prevent sticking.
• Place the rolled discs on the baking sheet and top with the za’atar or cheese mixture, spreading evenly.
• Bake for 12–15 minutes, or longer if you prefer a crisper manakeesh, until the bottoms are golden.
• To keep them soft, place hot manakeesh on a plate and cover lightly after they cool a little.

Notes

Adding dry milk to the dough helps produce a softer crumb but is optional.

Serve with:

Serve with tahini dip, sliced tomatoes and cucumbers, or a garlic dip for a classic spread.

Nutrition estimates are provided as a guide and may vary based on ingredients and portion size.

Nutrition (approx. per serving for Za’atar manakeesh):

• Calories: ~352 kcal
• Fat: ~17.2 g
• Carbohydrates: ~35.4 g
• Protein: ~14.2 g