Soft, pillowy flatbread generously smeared with a fragrant paste of zaatar herb blend and olive oil, baked until bubbly. This is Lebanon's quintessential breakfast, eaten fresh from the neighborhood bakery every morning.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, yeast, sugar, and salt. Add warm water and olive oil, knead for 8 minutes until smooth and elastic. Cover and rest 20 minutes.
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2
Combine zaatar herb blend with olive oil to form a thick, spreadable paste. It should be loose enough to spread easily.
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3
Divide dough into 4 equal portions. Roll each into a round disc about 20cm in diameter and 5mm thick.
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4
Place rounds on oiled baking sheets. Spread a generous layer of the zaatar-oil paste evenly over each round to the very edges.
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5
Bake at 230C for 8-10 minutes until the bread is puffed and lightly golden and the zaatar topping is fragrant and bubbly.
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6
Fold in half or roll up and eat immediately with fresh tomatoes, cucumber, mint leaves, and a cup of sweet Lebanese tea.
Did You Know?
In Lebanon, the morning call of "manoushe!" from neighborhood bakeries is as reliable as an alarm clock — the scent of fresh zaatar wakes entire streets.
Chef's Notes
Equipment Tips
- baking sheet
- rolling pin
- mixing bowl
- pastry brush
The Story Behind Manoushe Zaatar
Manoushe is the undisputed king of Lebanese breakfast. The tradition of baking flatbread topped with wild zaatar stretches back millennia in the Levant, where thyme and oregano grew wild on mountain slopes. Every Lebanese neighborhood has its furn where the day begins with a queue for fresh manoushe. The combination of earthy zaatar, fruity olive oil, and warm bread represents the essence of Lebanese morning culture, a ritual so embedded that many Lebanese abroad cite it as their most-missed taste of home.
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