Mini Zaatar Manakeesh

Mini Zaatar Manakeesh

May 31, 2017

  • Prep Time: 1 hr 30 mins
  • Cook Time: 20 mins
  • Yields: 48 mini manakeesh


- 3 tsp yeast

- 2 tsp sugar

- 2 cups hand warm water

- 1 cup milk

- 1/2 cup olive oil

- 8 cups all-purpose flour

- 2 tsp salt


- 2 cups of labneh

- 3 cups zaatar

- 1 cup olive oil

- 1/4 cup vegetable oil

- 3 cucumbers, finely chopped into small cubes

- 2 large tomatoes, finely chopped into small cubes

- Handful mint, finely chopped


1In a small bowl, mix yeast and sugar. Add hand warm water and cover the bowl. No need to mix the ingredient they yeast will activate on its own. 

2In a large mixing bowl combine flour, salt, olive oil, milk and yeast mixture. Thoroughly mix ingredients together until the dough has a moist, non-sticky and elastic texture. Form the dough into a ball, brush some olive oil on the surface to keep it from going dry and leave to rise for a couple of hours. 

3Prepare the zaatar mix. Combine zaatar, olive oil and vegetable oil together. Add more oil if needed. (Note: I add a bit of vegetable oil so that the manakeesh don't smoke up in the oven. 

4Pre-heat over at 250 degree Celsius. Divide dough into small balls, slightly smaller than a gold ball. Individually roll each dough with a rolling pin and place it on a parchment sheet lined baking tray. Poke each mini manakeesh with a fork to prevent the dough from rising in the oven. Add 1 tsp of the zaatar and olive oil mix on the dough and evenly spread.  This recipe makes about 48 pieces of mini-manakeesh, you can make as many as you want for the day and store the rest for future use. Refrigerate the dough if you will use within a few days, or freeze and you can use within 3-6 months. 

5Bake each tray for about 8. - 10 minutes, until slightly golden. Remove and leave to cool. 

6Once the mini zaatar manakeesh has cooled, add a dollop of labneh, and garnish with finely chopped cucumbers, tomato and mint