Manaaeesh is the ultimate Lebanese comfort food, offering a perfect balance of fluffy, chewy dough and crispy, herbaceous toppings. This recipe produces tender flatbreads brushed with rich extra virgin olive oil and generously sprinkled with zaatar—a fragrant blend of dried thyme, marjoram, and toasted sesame seeds. The bread bakes quickly at high heat, creating a delightful contrast between the soft interior and the crisp, golden crust. It’s an irresistible aroma that fills your kitchen, making it perfect for a cozy weekend breakfast, a quick lunch, or as an addictive snack alongside hummus and labneh. Simple ingredients come together to create a sophisticated, restaurant-quality dish that feels deeply rooted in tradition.
Lebanese thyme bread
Description
Manaaeesh is the ultimate Lebanese comfort food, offering a perfect balance of fluffy, chewy dough and crispy, herbaceous toppings. This recipe produces tender flatbreads brushed with rich extra virgin olive oil and generously sprinkled with zaatar—a fragrant blend of dried thyme, marjoram, and toasted sesame seeds. The bread bakes quickly at high heat, creating a delightful contrast between the soft interior and the crisp, golden crust. It’s an irresistible aroma that fills your kitchen, making it perfect for a cozy weekend breakfast, a quick lunch, or as an addictive snack alongside hummus and labneh. Simple ingredients come together to create a sophisticated, restaurant-quality dish that feels deeply rooted in tradition.Ingredients
Directions
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Proof the yeast by dissolving the sugar in a few tablespoons of the warm water, then stirring in the yeast. Let it sit for 5–10 minutes until foamy.
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In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and remaining water. Mix until a shaggy dough forms.
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Transfer the dough to a floured work surface. Knead for 10–15 minutes, incorporating 1 tablespoon of the olive oil into the dough as you knead. The dough should become smooth, elastic, and soft.
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Place the dough in a bowl greased with a little olive oil, turning to coat. Cover with a clean cloth and let rise in a warm place for 2 hours, or until doubled in bulk.
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Punch down the dough and knead briefly. Divide into 10 equal portions and roll each between your palms to form smooth, round balls.
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On a floured surface, use a rolling pin to flatten each ball into a circle about 1/4 inch thick. Cover and let rise for 20 minutes.
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Preheat the oven to 450°F (230°C). Place two large baking sheets in the oven to heat up.
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Remove the hot sheets. Brush each dough round with a little olive oil. Mix the remaining olive oil with the zaatar blend, then spread this mixture generously over the surface of each round.
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Slide the breads onto the hot baking sheets. Bake for 8–10 minutes, or until the edges are golden brown and the zaatar is fragrant.
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Remove from the oven and transfer to wire racks to cool slightly before serving.
Note
Zaatar can be purchased pre-made or made by mixing dried thyme, dried marjoram, sumac, and toasted sesame seeds.
Store leftover bread in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
For a crispier crust, ensure the baking sheets are very hot before adding the dough.
