Man'oushe Recipe Recipe
Tender Lebanese flatbread called manoushe is slathered with a mixture of zaatar spice and olive oil, a delicious appetizer or breakfast on the go. Vegan and gluten-free adaptable.
How to Make the Best Man'oushe Recipe
Man’oushe is a beloved Lebanese flatbread that’s enjoyed throughout the Middle East as a popular street food and breakfast staple. This tender, chewy bread is traditionally topped with a fragrant mixture of za’atar spice blend and olive oil, creating a flavor combination that’s both earthy and bright. The za’atar—made from dried thyme, sesame seeds, sumac, and other spices—pairs perfectly with the fruity olive oil to create a topping that’s utterly irresistible.
Making man’oushe at home is surprisingly simple, though you’ll need to plan ahead for the dough’s rising time. The result is well worth the wait: warm, pillowy flatbreads with crispy edges and that distinctive za’atar flavor. These are incredibly versatile—enjoy them on their own, use them as wraps for fresh vegetables and cheese, or serve alongside hummus and labneh for a complete mezze spread.
Whether you’re looking for an authentic Lebanese breakfast experience or simply want to try your hand at homemade flatbread, this man’oushe recipe delivers restaurant-quality results in your own kitchen. The dough can even be prepared ahead and refrigerated, making it easy to bake fresh flatbreads whenever the craving strikes.
Man'oushe Recipe
Tender Lebanese flatbread called manoushe is slathered with a mixture of zaatar spice and olive oil, a delicious appetizer or breakfast on the go. Vegan and gluten-free adaptable.
Ingredients
Dough
Zaatar Topping
Instructions
Make the Dough
- Place the flour in a large bowl or the bowl of a stand mixer. Whisk in the salt, sugar, and instant yeast.
- Drizzle in the olive oil and water (start with 1 cup), adding more as needed to saturate the flour. Using the dough hook or a wooden paddle, begin mixing the dough, adding just enough water to incorporate all the flour—it should start pulling away from the bowl.
- Knead for 8-10 minutes using floured hands or the dough hook until the dough is silky smooth. Make a ball, lightly oil all sides of the dough, and place in the bowl to rise, covering with a damp kitchen towel, until at least doubled, about 2 hours.
Shape and Bake
- Preheat the oven to 450-500°F (use a pizza stone if you have one). Convection works well too.
- Knock back the dough and pour it onto a floured surface. Divide into 8-10 equal pieces and shape into balls. Cover with a kitchen towel for 15 minutes.
- Mix the za'atar spice blend with the olive oil, salt, and sumac in a small bowl.
- On a floured surface, roll out each piece to 6-8 inches in diameter (no more than 1/4 inch thick). For thinner manoushe to use for wraps, aim for 10 inches in diameter, 1/8 inch thick.
- Place the dough on parchment paper, spreading a little of the za'atar paste all around the top leaving 1/2 inch space around the edges.
- Bake until bubbly and golden on edges, about 8-10 minutes. Roll out 2-3 at a time and bake in batches. Keep them warm wrapped in a kitchen towel.
Serve
- Place warm manoushe bread in a towel-lined basket or platter, either stacked or arranged. Wrap them with a towel to keep them warm.
Notes
- Allow 2 hours rising time for the dough in addition to the prep time.
- If using active dry yeast instead of instant yeast, dissolve it in the warm water with a pinch of sugar first and let it bloom for 5-10 minutes before adding to the flour.
- For best results, use a pizza stone preheated in the oven.
- Manoushe is best served fresh and warm, but can be reheated in a dry skillet or toaster oven.
