Za'atar Maneesh

Za'atar Maneesh

My interest in baking was kicked off by watching the Great British Bake Off. I love Paul Hollywood. His beginner book was the first baking book I read and his basic recipes were the first I tried.

This isn’t from that book, but it’s pretty simple, and delicious. I’d never heard of maneesh before I made it, but it’s similar to other middle eastern flatbreads. I had bought some good za’atar from a local spice shop and was looking for something to use it with, and found this recipe. We served it as the focus of a mezze plate with hummus and cheese and other accouterments, but honestly I liked it best just by itself.

Za'atar Maneesh

Paul Hollywood’s Za’atar Maneesh (Lebanese flatbread)
Course bread
Cuisine lebanese


  • 500 g Bread Flour
  • 10 g Salt
  • 25 g Caster Sugar
  • 10 g Yeast
  • 320 ml Water (tepid)
  • 1/3 c Za’atar (buy or make)
  • 1/3 c Olive Oil


  • Mix flour, salt, sugar, and yeast. Add 270ml of the water and mix. Slowly add the rest of the water until the dough comes together and all the dry ingredients are incorporated. Dough should be soft and not sticky.
  • Knead until the dough is smooth (5-10m)
  • Let dough rise in an oiled boil, covered, until doubled in size.
  • Knock back the dough and split into 3 equal pieces. Roll the pieces into circles.
  • Place the circles on a lined baking tray. Place in a bag and let proof for 20 minutes.
  • Mix the oil and the za’atar in a bowl. Preheat oven to 450F.
  • Once the dough has proofed spoon a decent amount of the toping on each circle and spread with a spoon or brush.
  • Bake for 15 minutes.
  • Let cool on a cooling rack until ready.
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