Za’atar spelt manakish is a Middle Eastern flatbread topped with a thick paste of za’atar and olive oil, baked until the edges turn golden and puffed. Made with spelt flour, the dough stays soft yet holds its shape once baked. Labneh goes on after baking, giving each piece a cool, tangy contrast to the warm bread.
Spelt flour behaves differently from regular wheat flour. It takes up less water, so the dough can turn sticky fast if you add too much liquid.
This version bakes at 220 C / 425 F for 10 to 12 minutes on a preheated sheet pan. The high heat keeps the base from turning soggy under the oil-heavy topping.
You can make the dough a day ahead and keep it in the fridge, which gives the flavor time to develop. Roll, top and bake it fresh whenever you’re ready to eat.
Why You’ll Love This Recipe
- Dough comes together in one bowl, no mixer needed
- Spelt flour gives a nutty flavor and soft chew
- Za’atar and olive oil topping stays simple, no cooking
- Labneh adds a cool, tangy finish after baking
Ingredient Notes
- spelt flour: Use light or whole spelt flour. Whole spelt gives a denser, nuttier bread, while light spelt bakes closer to a regular flatbread.
- za’atar: Look for a blend with sumac, thyme and sesame. Homemade za’atar works too, just check it isn’t too salty before adding extra salt to the dough.
- labneh: Labneh is strained yogurt with a thick, spreadable texture. Plain Greek yogurt works in a pinch, though it’s thinner and more tangy.
- olive oil: Use a decent extra-virgin olive oil for the topping since it’s a main flavor here, not just a cooking fat.
- instant yeast: Instant yeast skips a separate proofing step. If you only have active dry yeast, dissolve it in the warm water first and wait 5 minutes until foamy.
Easy Oven-Baked Za’atar Spelt Manakish with Labneh
Description
Oven-baked spelt manakish topped with a thick za'atar and olive oil paste, then finished with cool labneh once out of the oven.
Ingredients
Dough
Za'atar Topping
To Serve
Instructions
Make the Spelt Dough
- Stir the warm water, sugar and instant yeast together in a small bowl. Let it sit for 5 minutes until foamy on top.
- Combine the spelt flour and salt in a large mixing bowl. Pour in the yeast mixture and olive oil, then mix until a rough dough forms.
- Knead the dough on a lightly floured surface for 6 to 8 minutes until smooth and slightly tacky, not sticky. Spelt dough tightens up fast, so add flour a tablespoon at a time only if it's spreading rather than holding shape.
- Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise for 45 minutes, until roughly doubled.
Shape and Top the Manakish
- Heat the oven to 220 C / 425 F with the sheet pan (33 x 46 cm / 13 x 18 inch) inside to preheat.
- Punch down the dough and divide it into 4 equal pieces. Shape each into a ball and let rest for 10 minutes, covered.
- Roll each ball into a round about 18 cm / 7 inches across and 5 mm thick. Transfer to a sheet of parchment paper.
- Mix the za'atar and 3 tbsp olive oil into a thick paste. Spread it evenly over each round, leaving a 1 cm border, then press dimples into the dough with your fingertips so the topping doesn't pool.
Bake and Serve
- Carefully slide the topped rounds, with the parchment, onto the hot sheet pan. Bake for 10 to 12 minutes, until the edges are golden brown and puffed.
- Let the manakish cool for 2 to 3 minutes on the pan. Spread a spoonful of labneh over each one while it's still warm.
- Drizzle with the remaining 1 tbsp olive oil and scatter with mint or parsley and halved cherry tomatoes, if using. Cut into wedges and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 5g25%
- Cholesterol 15mg5%
- Sodium 650mg28%
- Potassium 220mg7%
- Total Carbohydrate 56g19%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 12g24%
- Vitamin A 150 IU
- Vitamin C 2 mg
- Calcium 90 mg
- Iron 2.5 mg
- Vitamin E 2 mg
- Vitamin K 8 mcg
- Thiamin 0.2 mg
- Riboflavin 0.15 mg
- Niacin 3 mg
- Vitamin B6 0.15 mg
- Folate 30 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 150 mg
- Magnesium 40 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Preheat the sheet pan at least 10 minutes before baking for a crisp base.
- Dimple the dough with your fingers so the za'atar paste doesn't pool in the center.
- Add labneh only after the manakish comes out of the oven, never before.
- Dough can rest in the fridge overnight for a deeper, tangier flavor.
