Smoky Lebanese Manakish with Thyme and Sumac
Traditional Lebanese flatbread with a zesty, smoky twist
This delightful and aromatic Lebanese flatbread is topped with a vibrant mix of za'atar, thyme, sumac, and smoked paprika, offering a smoky twist to a traditional favorite.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Dough
For the Topping
Preparation
Preparing the Dough
Combine dry ingredients
In a large mixing bowl, combine the flour, salt, and yeast.
Add liquids
Add olive oil and warm water gradually, mixing until a soft dough forms.
Knead and rise
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Cover and let it rise for about 1 hour or until doubled in size.
⚠ Do not over-knead the dough as it can become too tough. 💡 Let dough rise in a warm, draft-free area for best results.
Making the Topping
Mix spices
In a small bowl, mix together za'atar, thyme, sumac, and smoked paprika.
Form paste
Stir in olive oil until a spreadable paste is formed.
Season
Season with salt to taste and set aside.
Cooking Process
Roll out the dough
Divide the dough into 4 equal portions and roll each into a thin circle.
Top the flatbreads
Spread the prepared za'atar mixture generously over each circle of dough.
Bake
Preheat the oven to 475°F (245°C) and place the manakish on a baking sheet. Bake for 6-8 minutes or until the edges are golden brown and crispy.
Plating & Serving
Smoky Lebanese Manakish with Thyme and Sumac
Smoky Lebanese Manakish with Thyme and Sumac
Slice and serve
Slice the manakish into wedges and serve warm for the best experience.