Smoky Lebanese Manakish with Thyme and Sumac

Name: Smoky Lebanese Manakish with Thyme and Sumac
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 2 cups all-purpose flour; 1 tsp salt; 1 tbsp olive oil; 1 cup warm water; 1 tsp instant yeast; 3 tbsp za'atar spice blend; 1 tbsp fresh thyme leaves, chopped; 1 tsp sumac; 1/2 tsp smoked paprika; 1/4 cup olive oil; Salt, to taste

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

2 cups all-purpose flour

1 tsp salt

1 tbsp olive oil

1 cup warm water

1 tsp instant yeast

For the Topping

3 tbsp za'atar spice blend

1 tbsp fresh thyme leaves, chopped

1 tsp sumac

1/2 tsp smoked paprika

1/4 cup olive oil

Salt, to taste

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.

Bake at high heat (475°F/245°C) for 6-8 minutes.

Plating & Serving