Manoushe Zaatar

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon instant yeast
• ½ teaspoon fine sea salt
• ¾ cup warm water
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons za'atar spice blend
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. 1

   In a large bowl, combine 2 cups of all-purpose flour, 0.5 teaspoon of instant yeast, and 0.5 teaspoon of fine sea salt. Whisk these dry ingredients together to distribute the yeast and salt evenly.

2. 2

   Pour 0.75 cup of warm water (around 110°F—warm enough to feel hot but not burn your wrist) into the flour mixture. Add 1 tablespoon of extra-virgin olive oil. Using your hands, mix until a shaggy, wet dough forms—you should see no dry flour streaks, but the dough will feel sticky and loose.

3. 3

   Knead the dough on a lightly floured work surface for 5-7 minutes. Press it away from you with the heel of your hand, fold it back, rotate it 90 degrees, and repeat. The dough is ready when it becomes smooth, elastic, and springs back when you poke it — it should feel soft and slightly sticky, not dry.

4. 4

   Lightly oil a bowl with a few drops of olive oil, place the dough inside, and cover with a damp kitchen towel. Let it rise at room temperature for 10-15 minutes — it doesn't need to double in size, just become noticeably puffier and airier.

5. 5

   While the dough rests, prepare the za'atar topping. In a small bowl, whisk together 3 tablespoons of za'atar spice blend, 3 tablespoons of extra-virgin olive oil, and 1 tablespoon of fresh lemon juice until you have a loose, spreadable paste. Finely chop 2 tablespoons of fresh parsley and strip the leaves from fresh thyme sprigs to measure 2 tablespoons; set both aside.

6. 6

   Place a 12-inch cast iron skillet or heavy-bottomed nonstick skillet over medium-high heat. Let it preheat for 2-3 minutes — a drop of water should dance and evaporate immediately on the surface.

7. 7

   Divide the risen dough into 4 equal pieces. Working with one piece at a time on a lightly oiled surface, gently stretch it into an oval shape about 8 inches long and 5 inches wide — don't use a rolling pin; let the dough relax and resist slightly so it stays tender and airy.

8. 8

   Carefully lay the first stretched dough oval into the hot skillet. Cook without moving it for 2-3 minutes, until the bottom is golden brown and dotted with darker spots. You'll see the surface puff up and become opaque — this is exactly what you want.

9. 9

   Flip the manoushe using a fish spatula, cooking the second side for 1-2 minutes until light golden. The bread should be soft and flexible, not crispy.

10. 10

    Immediately transfer the hot manoushe to a cutting board. Quickly spread 1.5 teaspoons of the za'atar-olive oil mixture across the surface while it's still warm — the heat helps the oil soak in and the flavors bloom. Scatter a small pinch of the fresh parsley and fresh thyme over the top.

11. 11

    Repeat steps 2 through 5 with the remaining 3 pieces of dough and za'atar mixture. Work quickly so each manoushe gets topped while still warm.

12. 12

    Stack the finished manoushe on a serving platter, or cut each one in half on the diagonal for easier sharing. Serve immediately while still warm — the bread stays tender for about 10 minutes, so eat right away for the best texture and flavor.

Tools you’ll need

• large mixing bowl
• whisk
• measuring cups and spoons
• kitchen scale (optional, but helpful for dough consistency)
• work surface
• damp kitchen towel
• small mixing bowl
• 12-inch cast iron skillet or heavy-bottomed nonstick skillet
• fish spatula
• cutting board

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