Manaqeesh (Za’atar Flatbreads) Recipe (2024)

It's very easy to make your own excellent ZA'ATAR. Also interesting to explore its many possible variations. Here's our version:ZA'ATAR1 tablespoon dried oregano1 tablespoon cumin seeds, toasted and coarsely ground1 tablespoon coriander seeds, toasted and coarsely ground1 tablespoon toasted sesame seeds1 tablespoon sumac½ teaspoon coarse salt¼ teaspoon or more chili flakes.Mix all ingredients together in a small bowl. Store in an airtight container.

I make a simple za'atar: equal parts fresh dried thyme, sesame seed, and sumac (available at Middle Eastern markets). I'm very surprised the NYT recipe for za'atar does not even use dried thyme as an ingredient.

Hyssop, a member of the thyme family - not regular thyme, is the traditional herb that provides the unique za'atar flavor. This from several sources including Paula Wolfert if memory serves me correctly. It does make a difference.

Be aware that there are different zaatar mixes with very different tastes. The “classic” mix for manaqeesh is the Lebanese mix, with a preponderance of thyme, sesame, and sumac. The Aleppo mix, which is also popular in northern Lebanon, is heavy on spices like cumin, cinnamon, red pepper. A quality Aleppo mix will also include pistachio. For God’s sake, do NOT buy zaatar premixed with oil. The quality of the oil is sure to be questionable and it will most likely have gone rancid.

I use a soft white pita round to make something similar. A bit of olive oil in a cast iron skillet, put in the pita and move it until it is covered with oil, sprinkle with za'atar and flip/repeat. I let mine get a little brown on the edges. Delish on its own or with grilled zucchini or labneh. Yum!

I grew up in a Syrian/Lebanese family and I can confirm that hyssop is used in Syrian/Lebanese za’atar. Thyme is generally a more readily available western substitute, but hyssop is the way to go for the authentic experience.

I grew up on Za'atar. We used to put some soft butter on any piece of bread,add the za'atar and broil with a small counter top broilerYou just need to brush your teeth afterwards! I was told it was roasted thyme, sumac, and sesame seeds. A special unusual taste.

The flatbreads were easy to make and I'll be making them again. I did the first rise in the fridge overnight, then the second rise the next morning. Delcicious for breakfast!This will probably be my go-to recipe for any flatbread, not just manaqeesh. While I used the za'atar I had on hand, next time I'll experiment with other toppings, including the za'atar recipes kindly provided by other cooks.

I made this with sourdough starter instead of yeast and replaced about half of the flour with a mixture of rye, pumpernickel and first clear flour. I allowed several hours plus overnight in the refrigerator for the first rise. Also made 8 flatbreads, about 150 grams each. Might make them smaller next time, say 100 grams each. Would make this again.

You can skip the process of making the dough by substituting for it with Naan bread, or even better with Afgan long bread and broil at similar temperature for 2-3 min max.

I grew up on Za'atar. We used to put some soft butter on any piece of bread,add the za'atar and broil with a small counter top broilerYou just need to brush your teeth afterwards! I was told it was roasted thyme, sumac, and sesame seeds. A special unusual taste.

Be aware that there are different zaatar mixes with very different tastes. The “classic” mix for manaqeesh is the Lebanese mix, with a preponderance of thyme, sesame, and sumac. The Aleppo mix, which is also popular in northern Lebanon, is heavy on spices like cumin, cinnamon, red pepper. A quality Aleppo mix will also include pistachio. For God’s sake, do NOT buy zaatar premixed with oil. The quality of the oil is sure to be questionable and it will most likely have gone rancid.

Hyssop, a member of the thyme family - not regular thyme, is the traditional herb that provides the unique za'atar flavor. This from several sources including Paula Wolfert if memory serves me correctly. It does make a difference.

I prefer the ZA'ATAR from Penzey's Spices which you can buy on line. McCormick came out with some while Penzey's was closed. It was very disappointing. A few years ago NYT mentioned Trader Joe's had it but they no longer had it. I spied some there a few weeks ago and didn’t even have sumac on the list of ingredients.

I use a soft white pita round to make something similar. A bit of olive oil in a cast iron skillet, put in the pita and move it until it is covered with oil, sprinkle with za'atar and flip/repeat. I let mine get a little brown on the edges. Delish on its own or with grilled zucchini or labneh. Yum!

I make a simple za'atar: equal parts fresh dried thyme, sesame seed, and sumac (available at Middle Eastern markets). I'm very surprised the NYT recipe for za'atar does not even use dried thyme as an ingredient.

It's very easy to make your own excellent ZA'ATAR. Also interesting to explore its many possible variations. Here's our version:ZA'ATAR1 tablespoon dried oregano1 tablespoon cumin seeds, toasted and coarsely ground1 tablespoon coriander seeds, toasted and coarsely ground1 tablespoon toasted sesame seeds1 tablespoon sumac½ teaspoon coarse salt¼ teaspoon or more chili flakes.Mix all ingredients together in a small bowl. Store in an airtight container.