Mana'eesh Zaatar
Za'atar Flatbread
Mana'eesh are the everyday flatbreads of the Levant, rolled thin like pizza and topped with all manner of savory mixtures. This classic version is spread with a paste of za'atar, olive oil, and fresh tomato that bakes into a tangy, fragrant crust. Eaten warm, za'atar mana'eesh is a familiar breakfast, though it is welcome at any hour, and it remains the most traditional and best loved of them all.
Method
Prepare a batch of basic bread dough (see the Ajeenah recipe) and let it rise.
Preheat the oven to 450 F (230 C).
Oil a medium baking pan and, using your hands, spread the dough evenly to about 1/4 inch thick. If there is too much dough, divide it and make two flatbreads rather than one thick one.
Finely dice the tomato, discarding the seeds and juice.
In a bowl, stir together the olive oil, za'atar, and diced tomato into a spreadable paste rather than a runny liquid, adjusting with more za'atar or oil as needed.
Prick the dough all over with a fork, then spread the za'atar paste evenly across the surface, leaving the outer 1/4 inch bare for the crust.
Bake for about 12-15 minutes, until the edges are golden brown. Serve warm.
Cook’s notes
- The tomato is optional. For a purely herbal flatbread, spread the dough with just za'atar mixed into olive oil.
- Keep the topping thick, like a paste, so it clings to the dough instead of running off as it bakes.
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