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5 from 1 vote

Zaatar Manakeesh Recipe

Zaatar Manakeesh - A popular bread from Middle East.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Breakfast, Eggless Bakes, Kids Friendly, Roti,paratha,poori ,Breads, snacks/starters, Tiffin recipes
Cuisine: Arabic
Keyword: arabic, bread, manakeesh recipe, zaatar mankeesh
Servings: 11 Manakeesh


  • 3 cup Refined Flour / Maida
  • 2.25 tsp Active dry yeast
  • 3 tbsp Olive Oil / Zeitoun Ka Tel
  • 1/2 tsp Sugar / Chini
  • 1 tsp Salt / Namak

Zaatar Topping

  • 3/4 cup Zaatar spice Mix
  • 1 cup Olive Oil / Zeitoun Ka Tel


  • In a bowl add 1 cup of luke warm water and mix sugar and yeast.
  • Stir to mix and cover the bowl and keep aside for about 5 minutes or till it froth well.
  • Combine flour and salt in a bowl and mix ,now add the olive oil and mix well with your finger tips.
  • Make a well in the center and add the yeast mixture and mix it well.
  • Add some more water if needed to make a soft dough.
  • knead the dough for about 5-8 minutes till it turn smooth.
  • Keep the dough ball in a greased bowl and let it rest for about an hour or till it become double in size.
  • Preheat the oven at 200 degree C .
  • Make 11 equal size balls from the dough or depends on how big or small you want to make.
  • Let the balls rest for about 15 minutes till they become double in size.
  • In a bowl mix olive oil and zaatar mix for the topping.
  • Dust the dough balls with dry flour and roll to make a flat bread ,like a thin crust pizza.
  • Press it all over with your finger tips to make slight indentations to absorb the topping.
  • Spread zaatar mix all over it ,just leave the edges slightly.
  • Arrange in a baking tray and bake for about 7-10 minutes ,depending on the size and tempearture of your oven or remove as soon as the sides start turning golden.
  • Serve hot with your favourite dip or just with a cup of tea or coffee.


It can be served as it is and can also be served as a wrap filled with fresh tomato slices, cucumber, fresh mint, pickled jalepenos and olives