Mana’eesh, the iconic Palestinian flatbread topped with a mix of zesty za’atar and olive oil, is easy to make with this recipe. Serve hot from the oven with chopped tomatoes, cucumber and labneh, or pop one in a lunchbox for a more-ish snack.
Makes 10 flatbreads
For the flatbread dough
- 400g flour
- 250ml warm water
- 2 tsp fast action yeast
- 1/2 tsp salt
- 1 tbsp sugar
- 60ml Zaytoun Fairtrade olive oil
For the Za’atar mix for topping
- 120ml Zaytoun Fairtrade olive oil
- 6 tbsp Zaytoun zaatar
Optional topping: 65g grated cheese
- Preheat the oven to 200C.
- Mix all the dough ingredients together with a wooden spoon until it forms a dough, and then shape into a ball with your hands.
Cover the bowl with a tea-towel and allow to rest in a warm place for 30 minutes.
- Divide the dough into 10 egg-sized balls and roll out into circles on a floured surface.
- In a small bowl mix the za’atar and olive oil together. Spoon a generous amount onto the top of each circle of dough and spread it out, leaving the edges clear.
- For cheese and za’atar mana’eesh, sprinkle grated cheese on top.
- Prick the surface of each flatbread with a fork a few times to prevent dough from rising.
- Bake in oven for 10 minutes until the dough is golden.
- Serve warm on its own, or with a selection of tomatoes, cucumber and labneh.