Lebanese Manoushe
Manoushe is Lebanons beloved breakfast flatbread, generously topped with a fragrant blend of zaatar and olive oil then baked or griddled until perfectly crisp at the edges. It is often enjoyed warm and folded over fresh vegetables, olives, or white cheese.
A fragrant Lebanese zaatar flatbread that is the ultimate Lebanese breakfast street food.
Nutrition per serving
Ingredients
dough
topping
Instructions
Make the dough
Combine the flour, instant yeast, and salt in a large bowl. Gradually add the warm water and mix until a shaggy dough forms. Knead the dough on a floured surface for 8 to 10 minutes until it is smooth and elastic. Place it in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour.
Prepare the zaatar paste
In a small bowl, mix the zaatar herb blend with the olive oil until it forms a thick spreadable paste. The consistency should be easy to spread without being too runny or too thick. Taste and add a pinch of extra salt if desired.
Shape and top the dough
Divide the risen dough into 6 equal balls. On a lightly floured surface, roll each ball out into a thin round disc about 20 centimeters in diameter. Spread a generous tablespoon of the zaatar and olive oil paste evenly over the surface of each disc, leaving a small border around the edge.
Cook the manoushe
Heat a heavy-bottomed skillet or griddle over medium-high heat. Cook each topped flatbread for 3 to 4 minutes until the base is golden and the zaatar topping becomes fragrant and slightly caramelized. Serve immediately while warm, folded in half with fresh tomatoes and cucumber on the side.
Substitutions
Common mistakes
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