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A colorful Manakish with spinach, za'atar. sweet peppers and cherry tomatoes on a white background
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5 from 4 votes

Manakish, a Lebanese flatbread with za'atar

Manakish is a puffy, pizza-like Lebanese flatbread that's baked with the addictive middle eastern herb and spice mix, za'atar, then stuffed with veggies. It's often eaten as a wrap for breakfast, but it makes a delicious meal for anytime. My vegan version has a flavorful, smoky spinach filling and it is stuffed with cherry tomatoes and sweet peppers.
Prep Time30 mins
Cook Time8 mins
Dough rise time1 hr 20 mins
Course: Breakfast/Brunch/Lunch/Dinner
Cuisine: Lebanese, nut-free, Soy-free, Vegan
Diet: Hindu, Kosher, Low Fat, Low Lactose
Servings: 8 flatbreads
Calories: 306kcal


For the manakish dough

  • 2 ¼ tsp active dry yeast
  • 1 ¼ cup warm water
  • 1 tsp sugar
  • 3 cups all purpose flour
  • ½ tsp salt
  • 1 tbsp extra virgin olive oil

For the za'atar oil

  • 3 tbsp za'atar
  • 3 tbsp extra virgin olive oil

For the spinach stuffing

  • 1 tsp extra virgin olive oil
  • 1 small onion (finely chopped)
  • 4 cloves garlic (minced)
  • 8 oz spinach (chopped. I used frozen. Thaw first)
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp allspice
  • ½ to 1 tsp paprika
  • 1 tsp za'atar
  • Salt and ground black pepper to taste

More ingredients for stuffing

  • 4 oz vegan mozzarella shreds
  • Fresh veggies, like cucumbers, salad greens, bell peppers or sweet peppers, tomatoes, zucchini, etc.


Make the bread dough

  • Place the yeast in a bowl or the bowl of a stand mixer and mix with sugar and 1 cup of water. Wait for it to become frothy or "bloom"
  • Add the flour, oil and salt to the bowl and knead into a smooth, supple dough that's just slightly tacky when you touch it. If the dough looks too dry or stiff add more water and knead, no more than a tablespoon at a time, until incorporated.
  • Form the dough into a smooth ball and set aside to rise,
  • After an hour the dough should have doubled. Knead it slightly and divide into eight pieces. Shape them into balls, cover with a towel and set aside 15-20 minutes.

Make the spinach stuffing

  • Heat the oil. Add the garlic and onions with a pinch of salt and black pepper to taste. Saute until the onions start to turn brown and caramelize.
  • Add the frozen and thawed or fresh, chopped spinach to the skillet along with the spices--cumin, coriander, allspice, paprika and za'atar.
  • Saute the spinach until its dry with no visible moisture, about 5 minutes. Add more salt if needed. Turn off the heat and let it stand while you make the flatbreads.

Make the flatbreads

  • Preheat the oven to 450 degrees Fahrenheit
  • To make the flatbreads, roll each ball of dough until smooth, then shape into 6 to 7 inch rounds, making them as thin as possible.
  • Place the rolled out discs side by side on a baking sheet and brush them liberally with the za'atar oil. You might need to do this in batches depending on the size of your baking sheet. I could fit four at a time.
  • Place some of the spinach stuffing on top of each round, and then sprinkle with the vegan mozzarella, if using.
  • Bake the flatbreads for 6-8 minutes or until the edges brown. You can bake them for longer if you want them to be crisper, but I wanted to be able to roll them up and eat them, as is traditionally done.
  • Once the flatbreads are out of the oven, top with your favorite veggies, roll up, and eat. I added parsley, sweet peppers and cherry tomatoes.


Calories: 306kcal | Carbohydrates: 44g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Potassium: 255mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2786IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 5mg