1. What does zaatar spice taste like?

Zaatar's taste is naturally earthy. But it also has a lemony flavor that comes from sumac Its flavor is subtle yet aromatic, rich but not overpowering, and deep yet slightly tangy.

2. How to eat manakeesh?

Manakeesh are often served for breakfast or brunch, or even an afternoon snack. Best served with slices of cucumbers, tomatoes, olives, and mint tea.

3. How to look for good quality za'atar spice?

Read the label carefully and look for ingredients that include wild thyme and sumac. It should have a good texture and look more deep green and not brownish. You should be able to see sumac which has a deep red color and toasted sesame in the mixture.

Zaatar Manakeesh (Zaatar Bread)

Name: Zaatar Manakeesh (Zaatar Bread)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Palestinian/Middle Eastern
Ingredients: 2 ½ cups flour and 2-3 tablespoons extra; 1 cup warm water; ½ teaspoon sea salt; 1 teaspoon sugar; 1 tablespoon yeast (do not exceed more than 2 tablespoons of triple this recipe); ¼ cup olive oil and 1-2 tablespoons for greasing the baking sheet

Description

Zaatar manakeesh (zaatar bread) or manakish is a popular Palestinian flatbread topped with a mixture of za'atar spice mixed with extra virgin olive oil and then baked. A delicious treat so popular and loved, often served for breakfast or a snack.

Ingredients

Scale

2 1/2 cups flour and 2-3 tablespoons extra
1 cup warm water
1/2 teaspoon sea salt
1 teaspoon sugar
1 tablespoon yeast (do not exceed more than 2 tablespoons of triple this recipe)
1/4 cup olive oil and 1-2 tablespoons for greasing the baking sheet

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, mix yeast and sugar with ¼ cup of lukewarm water. Combine well together until yeast is fully dissolved.
Let it sit for 5 minutes or until a foam appears on top which is an indication that yeast is activated.
In a large mixing bowl, combine 1 and ½ cups of flour and salt. Then pour in the yeast mixture and the remainder of the water.
Use a hand whisk or a stand mixer, combine the mixture well, then cover it with plastic wrap and a kitchen towel, and let it sit for 10 minutes.
Add the rest of the flour and oil to the mixture and then knead on a floured surface or in the mixing bowl for about 5-7 minutes.
Continue to knead until the dough is smooth and elastic.
With your hands rub the bowl and the dough with a few drops of olive oil, cover with a kitchen towel, and let the dough rest to rise in a warm place for about 30 minutes.
Preheat your oven to 420°F.
Once risen uncover the dough, and divide into smaller balls, about the size of a tennis ball.
With a rolling pin flatten each ball into a flat disc (about ¼ inch thick) and 7-inch rounded and place on a greased baking pan.
With the top of your fingers tap on each dough, this step prevents it from puffing while baking.
In a small bowl pour olive oil over za'atar spice and mix well until it’s more pasty.
With a tablespoon scoop some of the za’atar with olive oil mixture and spread over each piece.
Bake for 10-12 minutes.

Notes

Tap each dough piece after flattening with the tips of your fingers or with a fork before adding the zaatar-oil mixture that will prevent the dough from overpuffing during baking.
Make sure you are using instant yeast, if you’re using regular yeast it will take much longer for the dough to rise.
If the dough is too dry you can add 1 - 2 tablespoons of warm water (add one tablespoon at a time and knead).
If the dough is too sticky add 1-2 tablespoons of all-purpose flour (add one tablespoon at a time and knead).
This recipe makes 8 pieces, each is about 7 inches.
Cover them after they're cooled in a plastic wrapper so they'll stay soft.