Man’oushe with Za’atar

Note: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases made through affiliate links.

Man’oushe is a Lebanese flatbread, or “pie,” that is ubiquitous on every table for breakfast—and maybe even lunch or dinner. Perfect for scooping up dips and swiping up sauces, this easy flatbread recipe, slathered with za’atar and olive oil, is a must-have recipe for any Middle Eastern-inspired meal.With the devastation of the explosion in Beirut and the destruction of crucial grain bins (bread is life in Lebanon—and beyond), I wanted to share a recipe for this cherished national pie to pay tribute to and honor a country touched by so many shattering and life-changing events as of late.There are many variations for this floufy, poufy flatbread, but I like to start simple with a copious dusting of za’atar and drizzle of olive oil. It’s a universal accompaniment to dinner, as za’atar is a classic spice in Levantine cuisine and is a great complement to many meals. It’s as simple as making a yeast dough, letting it rest, rolling it into whatever organic shape it decides to take, and baking in a hot oven. Serve as the replacement for a spoon and fork with dinner, and let people enjoy tearing, sharing, and scooping up their meals.

Some man’oushe recipes result in a crisper, more brittle bread, but this version is soft and supple, allowing you to wrap it around fillings and tear off pieces.My favorite way to serve this is as the dipper for my very favorite spicy baba ghanoush recipe. This is totally worth buying a baking steel, a heavy slab that conducts heat beautifully and promises a crisp crust, and high-quality za’atar and extra-virgin olive oil.

Man’oushe with Za’atar Oil

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda
• Yield: 4 flatbreads

Print Recipe

Pin Recipe

Description

Man’oushe, a fluffy Lebanese flatbread, slathered with za’atar and olive oil—perfect for scooping, tearing, sharing, scooping, and wrapping!

---

Ingredients

Scale 1x2x3x

MAN’OUSHE DOUGH:

• 1 tablespoon granulated sugar
• 1-1/2 teaspoons instant yeast
• 2 teaspoon Diamond Crystal kosher salt
• 3-1/4 cups (390 grams) bread flour, plus more for dusting
• 1-1/4 cup lukewarm water
• 2 tablespoons olive oil, plus more for greasing the bowl

ZA’ATAR OIL:

• 1/4 cup za’atar
• 1/3 cup extra-virgin olive oil
• Flaky sea salt, such as Maldon, for sprinkling

Cook Mode Prevent your screen from going dark

---

Instructions

1. To make the dough: In the large mixing bowl, combine the sugar, yeast, salt and bread flour and whisk together to combine.  Make a well in the center and add the water and olive oil.  Stir together with a wooden spoon until a rough, shaggy dough forms.
2. Generously flour a work surface and turn the dough out.  Lightly knead to bring together into a ball.  Continue kneading, adding more flour if necessary, until the dough is smooth, supple and elastic, about 5 minutes.
3. Lightly grease a medium mixing bowl with vegetable oil and add the dough ball, turning once to coat in the oil.  Cover and allow to rise in a warm place until doubled, about 1-1/4 to 1-3/4 hours.
4. Place a rack in the lower third of the oven; if you have a baking steel or pizza stone, set on the rack.  If not, you can use a large baking sheet flipped upside down to bake the man’oushe.  Preheat the oven to 500°.
5. Stir together the olive oil and za’atar in a small mixing bowl and set aside.
6. Turn the risen dough out on a lightly floured work surface and divide into 4 even balls.  Pinch the dough underneath to form a ball and roll on the counter with your hands to make a tight, smooth ball.  Cover and let relax for about 15 minutes.
7. Working with one piece of dough at a time, roll the dough into 1/4-inch-thick rounds and dust lightly with flour.  Stack the rolled-out rounds with a piece of wax paper in between until you finish rolling out all the dough.  Lightly flour a pizza peel or another upside-down baking sheet, place one dough round on and gently shake to ensure it’s not sticking.  Brush generously with the za’atar oil and transfer to the oven, using the peel to slide the dough onto the preheated steel, stone or baking pan.  Bake until the man’oushe is puffed and golden brown, about 4 to 5 minutes.  Remove from the oven and immediately drizzle with a little more olive oil; sprinkle with flaky sea salt.  Repeat with the remaining dough rounds.

Notes

Inspiration: Man’oushe with Za’atar Oil, Tomatoes and Cucumber on bonappetit.com

• Category: Bread-y Things, Breads, Middle Eastern-Inspired