Popular breakfast or snack in the Middle East, offering a burst of aromatic flavors in every bite.
Prep Time
20 MINS
Cook Time
30 MINS
Total Time
2 HR 30 MINS (Including dough resting time)
Servings
Makes 6-8 Manakeesh (Depends on the size)
Main Ingredients
3 cups RK Maida
1 tbsp active dry yeast
1 tbsp RK Sugar
1 cup warm water
5 tbsp olive oil
2 tbsp RK Salt
4 tbsp dried thyme
2 tbsp Sumac powder
2 tbsp RK Sesame Seeds, toasted
1 tbsp dried oregano
Directions
To prepare the dough, mix warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.
In a large bowl, combine flour and salt. Add the yeast mixture and 3 tbsp olive oil. Knead until you have a smooth, elastic dough.
Cover the dough and let it rise for 1-2 hours until it doubles in size.
To make the Za'atar, in a dry skillet over medium heat, toast sesame seeds until golden brown. Stir frequently to prevent burning. Once done, set aside to cool.
In a bowl, combine dried thyme, ground sumac, toasted sesame seeds, dried oregano, and salt.
Add 2 tbsp olive oil to the mixture and stir until the ingredients are well combined.
Taste the za'atar blend and adjust the salt if needed. You can also add more olive oil if you prefer a wetter consistency.
Preheat your oven to 220°C (425°F).
Divide the dough into portions and roll each into a flat round.
Mix za'atar and olive oil to create a paste. Spread this mixture evenly over each round of dough.
Place the topped dough on a baking sheet or stone.
Bake for 12-15 minutes or until the edges are golden brown.
Slice the Manakeesh into wedges or squares.
Serve warm as is or with labneh (strained yogurt) on the side.
