---
title: "manoushe-zaatar.html"
url: https://stacklist.com/card/6c1c7646-eb3f-4281-970b-d534373c27a5
stack: https://stacklist.com/c/food/stack/14085342-e163-4be5-b0c8-6ce5afcdb814
summary: "Man'oushe Za'atar is a traditional Lebanese flatbread topped with za'atar and olive oil, served with labneh as a popular breakfast eaten fresh from bakeries across Beirut. This recipe yields 4 flatbreads with a simple dough that requires one hour rise and individual baking on a preheated stone."
tags: "lebanese-cuisine, flatbread, zaatar, recipe, middle-eastern, breakfast, spices"
key_entities: "Lebanon (location), Beirut (location), Bekaa Valley (location), Man'oushe (concept), Za'atar (concept), Labneh (concept), Beirut Spice Co. (organization), Sumac (concept), Fleur de Sel (concept)"
classification: "tutorial"
content_hash: "sha256:833a3ba2189bfbd254b21b1feca69ce329a7b52bec798abb80294a6021fbfd7c"
acp_version: "0.2"
token_counts_approximate: 1008
visibility: public
agent_accessible: true
status: "final"
---

# manoushe-zaatar.html

L E B A N E S E S P I C E S
F O R E V E R Y DAY C O O K I N G 
Man ' oushe Za ' atar 
Lebanese za ' atar flatbread , with labneh on the side 
Man ' oushe is Lebanon ' s breakfast : flatbread dough pressed thin , spread with za ' atar loosened in good olive oil , 
baked hot until the edges blister . Sold from bakeries every morning across Beirut , folded in paper and eaten
walking . This version bakes on a stone in a home oven and takes one rise . 
M A K E S 
4 flatbreads 
P R E P 
20 minutes 
R I S E 
1 hour 
B A K E 
7 min each 
W H AT YO U W I L L N E E D F R O M U S 
Za ' atar The topping . This is the whole dish , so it is worth using the good stuff . 
Sumac Dusted over the labneh alongside . 
Fleur de Sel Finishing the labneh and the hot flatbread . 
All three come together in the Classic Bundle . 
I N G R E D I E N T S 
DOUGH
ZA ' ATAR TOPPING
LABNEH ALONGSIDE
TO SERVE 
M E T H O D 
3 cups (390 g ) bread flour 
1 tsp instant yeast 
1 tsp sugar 
1 tsp fine sea salt 
1 cup plus 2 tbsp (270 ml ) warm
water 
2 tbsp olive oil , plus more for the
bowl 
6 tbsp Za ' atar 
1/3 cup extra virgin olive oil 
1 cup labneh 
1 tbsp extra virgin olive oil 
1/2 tsp Sumac 
A pinch of Fleur de Sel 
Sliced tomato , cucumber , fresh mint , 
olives 
Mix the dough . Whisk the flour , yeast , sugar and fine sea salt . Add the
warm water and olive oil , stir to a shaggy mass , then knead on an unfloured
counter 8 to 10 minutes until smooth and springy . It should stay soft and
slightly tacky , not stiff . 
1 
Rise . Turn the dough in an oiled bowl to coat , cover , and leave in a warm
spot for about 1 hour , until roughly doubled . 
2 
Heat the oven hard . Put a baking stone or steel on the upper - middle rack
and heat to 500° F (260° C ) for at least 30 minutes . A heavy inverted baking
sheet works if you have neither . 
3 
Make the za ' atar paste . Stir the Za ' atar into the olive oil to a loose , 
spreadable paste , closer to wet sand than a dry rub . Let it sit while the
dough rises so the herbs drink the oil . 
4 
Shape . Divide the dough into 4 pieces and roll each into a ball . Rest 10 
minutes , then press and stretch each into a round about 8 inches across , a
little thicker at the rim . 
5 
Top and bake . Spread a quarter of the paste over each round , leaving a thin
border , pressing your fingertips in as you go so the dough does not dome . 
Bake one at a time 6 to 8 minutes , until the base is set and the edges brown
in patches . 
6 
Dress the labneh . Spread the labneh in a shallow bowl , pool the olive oil in
the middle , and dust with the Sumac and a pinch of Fleur de Sel . 
7 
Serve immediately . A pinch of Fleur de Sel over the hot flatbread . Eat flat , 
or fold around tomato , cucumber and mint . 
8 

M A N ' O U S H E Z A ' ATA R
PAGE 2 OF 2 
N OT E S
M O R E F R O M T H E B E K A A VA L L E Y 
Spicy Za ' atar The classic with crushed red pepper $ 9.99 
Aleppo Pepper Mild , fruity heat with a smoky edge $ 11.99 
Shawarma Seasoning The blend for chicken , beef and lamb $ 12.99 
Baharat Seven Spices The Lebanese pantry backbone $ 12.99 
Mediterranean Herb & Salt Rosemary , thyme , smoked chili , sea salt $ 12.99 
Already have the Classic Bundle ? The Spicy Bundle adds Spicy Za ' atar , Aleppo Pepper and Mediterranean Herb & Salt for
$ 22.50. 
Beirut Spice Co . beirutspice . co Sourced from Lebanon · Small - batch packed · No fillers or preservatives 
Swap in Spicy Za ' atar for the topping if you want heat built into
the bread rather than on the side . 
Or dust the labneh with Aleppo Pepper instead of sumac , for
fruity warmth rather than sourness . 
Do not skimp on the oil in the topping . A dry za ' atar paste
scorches ; an oily one fries the herbs gently and turns fragrant . 
The dough can wait . After the rise , refrigerate up to 2 days . 
Cold dough stretches more willingly . Bring to room temperature
for 30 minutes before shaping . 
Leftover za ' atar paste keeps a week in the fridge and is
excellent on eggs , roast potatoes , or stirred into yogurt .