Man'oushe b'Za'atar
مناقيش الزعتر·(ma-noo-sheh b-za-ah-tar)
The Sobhiyeh: Morning Rituals & The Forn
The real magic of the Lebanese forn isn't some mystical wood-fired oven—it's a grandmother's pragmatic trick of slipping a spoonful of yogurt into the dough. That hit of lactic acid ensures the flatbread stays impossibly soft and foldable, even when blistered on a scorching weeknight skillet in an Ohio suburb. This is the unembellished, honest taste of a Levantine morning, engineered for the reality of an American kitchen without sacrificing a damn thing.
Ingredients
- warm water1 cup
- active dry or instant yeast1 tbsp
- granulated sugar1 tsp
- all-purpose flour3 1/4 cup
- kosher salt1 1/2 tsp
- vegetable oil or mild olive oil1/4 cup
- plain yogurt2 tbsp
- za'atar blend1/2 cup
- extra virgin olive oil1/2 cup
Method
- 01
Proof the yeast in warm water with sugar.
In a small bowl, combine the warm water, yeast, and sugar, letting it sit for 5 to 10 minutes until visibly frothy.
- 02
Mix the wet and dry ingredients to form a shaggy dough.
Whisk the flour and salt in a large bowl, create a well in the center, and pour in the yeast mixture, oil, and yogurt.
- 03
Knead the dough until smooth and slightly tacky.
Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until it feels supple but doesn't stick to your fingers.
- 04
Let the dough rise until doubled in size.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let rest in a warm, draft-free spot for 1 to 1 1/2 hours.
- 05
Divide the dough into tangerine-sized balls and rest.
Punch down the dough, divide into 6 to 8 equal pieces, roll them into smooth balls, and rest under a towel for 15 minutes so the gluten relaxes.
- 06
Mix the za'atar paste.
While the dough rests, stir the za'atar blend and extra virgin olive oil together in a small bowl until it resembles wet sand.
- 07
Roll the dough into thin circles and dimple with your fingers.
Roll each ball to about 1/4-inch thickness, then use your fingertips to press shallow dimples all over the surface to prevent it from puffing up like pita.
- 08
Blister the dough in a dry, hot skillet.
Heat a cast-iron skillet over medium-high heat, carefully lay a dough circle in the dry pan, and cook for 30 to 45 seconds until the bottom shows light golden spots.
- 09
Flip the bread, apply the za'atar paste, and steam under a towel.
Flip the dough, immediately spread 1 to 2 tablespoons of the za'atar paste on top, and cook for 1 to 2 more minutes. Remove from the pan, fold in half, and tuck under a clean towel to trap the steam and keep it flawlessly soft.
Notes
Serve with the traditional sobhiyeh spread.
Manaqish are rarely eaten in isolation; serve alongside fresh mint, cucumber, ripe tomatoes, olives, pickled turnips, and a bowl of thick labneh for dipping.
Store-bought dough works in a pinch.
If you are severely pressed for time, use store-bought pizza dough brought completely to room temperature, but stick rigidly to the stovetop skillet method.
From Cook Lebanese in America.