Manaqeesh (Za’atar Flatbreads)
Published Oct. 20, 2021
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3½cups/450 grams all-purpose or bread flour
- 1¼cups/150 grams whole-wheat or white whole-wheat flour
- 1teaspoon fine sea salt
- ½teaspoon granulated sugar
- ¼cup extra-virgin olive oil, plus more as needed
- 2teaspoons instant yeast
- 1 to 2cups lukewarm water
- ¾cup/60 grams za’atar spice blend (see Tip)
- ½cup extra-virgin olive oil
For the Dough
For the Za’atar Topping
Nutritional analysis per serving (6 servings)
607 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 74 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 13 grams protein; 406 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Prepare the dough: In a large bowl, mix both flours, the salt and sugar. Add the oil, yeast and 1 cup water, and knead in the bowl with your fingers. Gradually knead in another ¼ cup water, then knead in more water, 1 tablespoon at a time, until the dough comes together into a somewhat sticky ball. Let rest 5 minutes, then knead until smooth, supple and elastic, 5 to 7 minutes. Alternatively, in the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients with 1 cup water and mix on low speed, gradually adding water until the dough comes together. Continue mixing until the dough is smooth and elastic, about 5 minutes.
- Step 2
Rub the dough ball lightly with some oil, cover the bowl with plastic wrap and set aside until the dough doubles in size, 45 minutes to 1 hour. Timing will vary depending on water and room temperatures.
- Step 3
Meanwhile, make the topping: Combine the za’atar and olive oil in a bowl and mix well.
- Step 4
Divide the risen dough into 6 equal portions, roll into spheres and place on a greased baking sheet. Cover loosely with plastic wrap or a damp tea towel so the dough doesn’t dry out. Let rise again until almost doubled in size, about 30 minutes. Meanwhile, heat oven to 500 degrees. Very lightly grease 2 baking sheets with olive oil.
- Step 5
Place a dough round on a prepared sheet. With your fingers, flatten it into a thin circle 7 to 8 inches in diameter. Use a spoon to spread about one-sixth of the za’atar mixture on top, leaving a narrow border along the perimeter and pressing the za’atar into the dough firmly with the spoon to prevent the bread from rising as it bakes. If your baking sheet can fit another piece or two of dough, repeat the process on the same sheet.
- Step 6
Bake until golden at the edges and the topping is lightly bubbling, 5 to 7 minutes. Transfer to a wire rack to cool. While the first batch is in the oven, prepare more on the second sheet. Bake as soon as the first sheet comes out. Repeat with the remaining dough and toppings.
- Step 7
Serve as soon as they’re cool enough to handle or at room temperature. Once cooled, leftovers can be stored in the freezer, with parchment or wax paper between each piece, for up to 2 months. Reheat in the oven when ready to enjoy.
- Dry za’atar spice blends are available in Arabic and Middle Eastern grocery stores, other markets and online. If buying online, look for products with za’atar herbs in the ingredient list. Products from Lebanon and Jordan often contain za’atar. If you can find only za’atar blends already mixed with oil, omit the olive oil in the topping.
Private Notes
Comments
It's very easy to make your own excellent ZA'ATAR. Also interesting to explore its many possible variations. Here's our version: ZA'ATAR 1 tablespoon dried oregano 1 tablespoon cumin seeds, toasted and coarsely ground 1 tablespoon coriander seeds, toasted and coarsely ground 1 tablespoon toasted sesame seeds 1 tablespoon sumac ½ teaspoon coarse salt ¼ teaspoon or more chili flakes. Mix all ingredients together in a small bowl. Store in an airtight container.
I make a simple za'atar: equal parts fresh dried thyme, sesame seed, and sumac (available at Middle Eastern markets). I'm very surprised the NYT recipe for za'atar does not even use dried thyme as an ingredient.
Hyssop, a member of the thyme family - not regular thyme, is the traditional herb that provides the unique za'atar flavor. This from several sources including Paula Wolfert if memory serves me correctly. It does make a difference.
Don't use "dried oregano" from a jar. If you can't find real zaatar (hyssop, as someone reported earlier) or can't grow your own (Medicinal Herbs in Oregon sells seeds and small plants online), you could substitute "Greek Oregano" which is a larger more velvety leafed oregano with the sharper more aromatic taste associated with true zaatar. It grows easily, and spreads fast. I use it fresh in other dishes from Jordan and Palestine - breads, chicken-potato pan roasts, etc. and dry for zaatar mix
The flatbreads were easy to make and I'll be making them again. I did the first rise in the fridge overnight, then the second rise the next morning. Delcicious for breakfast! This will probably be my go-to recipe for any flatbread, not just manaqeesh. While I used the za'atar I had on hand, next time I'll experiment with other toppings, including the za'atar recipes kindly provided by other cooks.
@Kim the overnight is a perfect idea for me this time thanks for the suggestion!!
I made this with sourdough starter instead of yeast and replaced about half of the flour with a mixture of rye, pumpernickel and first clear flour. I allowed several hours plus overnight in the refrigerator for the first rise. Also made 8 flatbreads, about 150 grams each. Might make them smaller next time, say 100 grams each. Would make this again.
Advertisement