Go Back
+ servings
Mana'eesh (Man'oushé)
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Mana'eesh are traditional Lebanese flatbreads cooked in a saj or pan and deliciously flavored with zaatar or other ingredients.
Course: Bread
Cuisine: Lebanese, Middle Eastern, Vegan, Vegetarian
Servings: 12 breads
Author: Vera Abitbol
For the mana'eesh (man'oushé)
  • 8 cups all-purpose flour
  • 3 tablespoons active dry yeast
  • 2 cups warm water (or more)
  • 2 teaspoons salt
  • ½ cup olive oil
  • Za'atar (recipe below)
For the za'atar
  • 2 tablespoons dried thyme
  • 2 tablespoons dried oregano
  • 2 tablespoons dried marjoram
  • 2 tablespoons dried savory
  • 1 tablespoon sumac
  • 2 tablespoons sesame seeds
  • 2 pinches salt
Mana'eesh (Man'oushé)
  1. Dilute the yeast in a little warm water and set aside for 5 minutes.
  2. In the bowl of a stand mixer, mix the flour, and the diluted yeast and start kneading, gradually adding the water until obtaining a soft dough which pulls away from the edges of the bowl.

  3. Add the salt and knead for an additional 5 minutes.
  4. Cover the dough and set aside for 45 minutes.
  5. In a bowl, combine the olive oil and the za'atar until you obtain a smooth paste.
  6. Divide the dough into 12 equal pieces and roll each piece. Spread each disc-shaped ball to about 7 inches (18 cm) diameter. Stack them on a plate, each separated with a sheet of parchment paper.

  7. Heat a non-stick skillet without any fat. Place a disc of dough, brush the surface with the olive oil and za'atar mixture then cover.
  8. Cook covered for 3 minutes over medium heat then 3 or 4 minutes over low heat, always covered.
  9. Set aside in a warm place and repeat for the remaining flatbreads.
  1. In a blender (or in a coffee grinder), blend thyme, oregano, savory, marjoram, sumac and salt.
  2. Lightly roast the sesame seeds in a frying pan without browning them.
  3. Add half of the sesame seeds to the mixture of herbs and sumac and mix again.
  4. Add the rest of the sesame seeds.
  5. Store the spice blend in a glass jar in a dry place.