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Zaatar Manakish & Sweet Cheese Manakish

Manakish is one of the Levant’s most beloved traditional flatbreads, eaten for centuries across Lebanon, Palestine, and Syria. The most iconic version is zaatar manakish, topped with a fragrant blend of thyme, sesame, sumac, and olive oil that fills the kitchen with one of the best smells in the world. The technique traces back to ancient topped breads of the Near East and appears in medieval Arabic cookbooks as dough pressed with the fingertips and spread with herbs and oil. Today, it remains a breakfast staple throughout the region. In this recipe I made one classic savory zaatar manakish and one sweet version with Akkawi cheese, poppyseeds, and warm honey. Both are easy, deeply flavorful, and a great way to capture the spirit of a Levantine bakery at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 hour

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IngredientsMethodVideoNotes

Ingredients
  

For the dough
  • 1 packet active dry yeast 2 ¼ tsp
  • 1 cup warm milk
  • 1 tsp sugar
  • 2 cups all purpose flour
  • ½ tsp salt
  • Olive oil for brushing
  • Nonstick spray for the sheet pan
For the zaatar topping
  • 3 tbsp zaatar
  • 2 –3 tbsp high quality olive oil
  • Pinch of salt if needed
For the sweet cheese topping
  • ½ cup grated or crumbled Akkawi cheese
  • 1 tbsp poppyseeds
  • Honey for drizzling

Instructions
 

Activate the Yeast

  1. Stir warm milk, sugar, and yeast together in a bowl. Let sit 10 minutes until foamy.

Make the Dough

  1. Add flour and salt. Knead until smooth, then rest 1 hour.

Shape the Flatbreads

  1. Divide into two balls. Press into flat rounds on a greased sheet pan and indent with fingertips.

Add the Toppings

  1. Spread the zaatar paste on one, then top the other with Akkawi, poppyseeds, and honey.

Bake

  1. Bake at 350°F for 14–18 minutes until lightly golden. Finish with a quick broil for a crispy crust.

Serve

  1. Enjoy warm with tea for a traditional Levantine experience.

Video

Notes

  • Use high quality olive oil for authentic flavor: The zaatar topping depends heavily on the richness of the oil. A peppery, fruity extra virgin olive oil from Palestine, Lebanon, or Syria will elevate the entire flatbread.
 
  • Press the dough with your fingertips before topping: This traditional technique helps the toppings stay in place while baking and gives manakish its signature texture. Light indentations across the dough surface work perfectly.
 
  • Akkawi can be swapped if needed: If you cannot find Akkawi cheese, you can use mozzarella, farmer cheese, or a low moisture feta. Just keep the topping lightly salty and finish with honey for that sweet and savory contrast.