Few smells are as inviting and enveloping as that of freshly baked bread. The aroma wafting through the house on a cold day is the most wondrous thing, and even better when it is mixed with the herbal and nutty notes of Za’atar. I find myself transported straight to the streets of Amman in Jordan where it is a popular breakfast and lunch snack, as it is throughout the Levant.
Za’atar flatbreads, also known as manoushi or man’oushe or mana’eesh, are a breeze to make and super quick to bake so when you want some hot, fresh bread fast – they’re my number one choice. This foolproof recipe is from Sababa, a wonderful Israeli cookbook that has been on heavy rotation in my kitchen lately – I highly recommend you take a look!
If you’re not familiar with Za’atar, prepare to be wowed. The Middle Eastern spice mix varies greatly across the region although usually includes a combination of dried thyme, oregano, sumac and toasted sesame seeds. It’s savory, tangy, woodsy and so versatile it pairs equally well with roasted meats as it does fresh bread (try it on pizza – a game changer). Here it is simply mixed with olive oil to form a paste to then slather all over the prepared raw dough.
These quick breads are typically baked in a clay oven but you can reproduce similar results with a pizza stone which gets a lot other than your standard baking sheet. They’re not expensive so a worthwhile purchase to have a fresh flatbread ready in 5 minutes!
Golden, puffed and perfectly crispy around the edges, you can jump right in and tear it into pieces to eat on the spot as many do in the streets from Libya to Turkey. The soft and airy pita-like bread is best served very fresh and delicious on its own.
You can also serve your warm Za’atar flatbreads with olives and labneh topped with olive oil for a typical breakfast like I do. I remember starting many of my days in the Jordanian desert with such flatbread, a handful of olives, some pieces of cheese and an hard boiled egg for the long hike ahead…such sweet memories.
Their simplicity and versatility will open up so many ways for you to enjoy these savory flatbreads which totally belong in your baking repertoire. Use them as pizza base with some fresh tomato, mint and cheese on top or tearing them to dip into hummus or baba ghanoush…
| Prep Time: | 20 min |
| Total Time: | 105 min |
| Cuisine: | Middle Eastern |
| Yield: | 6 |
2. Preheat the oven as high as it can go, anywhere between 500° and 550°F. Place a pizza stone, inverted heavy baking sheet, or clean cast iron skillet in the oven. Precut 6 10 x 10-inch pieces of parchment paper. Meanwhile, whisk together the remaining 1/2 cup olive oil and the za'atar in a small bowl.
3. Once the dough has doubled in size, uncover it and gently transfer to a lightly floured work surface. Use a knife to cut the dough into 6 equal pieces. Using lightly oiled hands, form each piece into a ball, tucking the ends underneath and pinching them together gently to encourage a nice round shape. Lightly flour the work surface again and roll the balls into 6-inch rounds, letting them rest for 5 minutes, then rolling them again and keeping them covered with a towel. Transfer a round to one piece of parchment paper, spoon 1 1/2 to 2 tablespoons of the za'atar mixture onto the center of the round and use the back of the spoon to spread it, leaving a 1/2-inch border around the edges.
4. Transfer the bread with the parchment paper underneath it onto the heated baking sheet and bake until golden and puffed (some bubbles may form in the dough - that's great!), 5 to 7 minutes. Repeat with the remaining dough and za'atar. Serve warm or on the same day. If you're serving the next day, reheat in a 300°F oven for 6 to 7 minutes. Right after baking, za'atar breads can be cooled completely then wrapped tightly and individually in plastic wrap and frozen for up to 3 months.
1 1/2 teaspoons fine sea salt
1 1/4 teaspoons instant (rapid-rise) yeast
2 tablespoons plus 1/2 cup extra-virgin olive oil (plus more for oiling the bowl)
2 teaspoons honey
1 cup warm water
1/2 Za'atar spice blend
