Levantine · Breakfast & brunch

Za’atar manakish breakfast

Name: Za’atar manakish breakfast
Prep time: 25 min
Cook time: 16 min
Total time: 1 h 56 min
Yield: 4 flatbreads
Cuisine: Levantine
Ingredients: 3 cups (360 g) all-purpose flour; 2 teaspoons instant yeast; 1 teaspoon granulated sugar; 1 teaspoon kosher salt; 1 cup plus 2 tablespoons warm water; 2 tablespoons extra-virgin olive oil for dough; 1/2 cup za’atar blend; 1/3 cup extra-virgin olive oil for topping; Labneh, for serving; Sliced cucumber and tomato, for serving; Fresh mint, for serving

Thin, chewy Levantine flatbreads baked hot with an aromatic za’atar and olive-oil topping.

About 2 hrTotal

About 45 minActive

$Cost

ModerateDifficulty

Makes 4 flatbreads

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 4 flatbreads

3 cups (360 g) all-purpose flour
2 teaspoons instant yeast
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 cup plus 2 tablespoons warm water
2 tablespoons extra-virgin olive oil for dough
1/2 cup za’atar blend
1/3 cup extra-virgin olive oil for topping
Labneh, for serving
Sliced cucumber and tomato, for serving
Fresh mint, for serving

Instructions

Whisk flour, yeast, sugar, and salt. Add water and 2 tablespoons oil; knead until smooth and elastic, 7 to 9 minutes. Cover and rise until nearly doubled, about 1 hour.
Place a in the oven and heat to 475°F for at least 30 minutes. Divide dough into four balls and rest covered 15 minutes.
Mix za’atar with 1/3 cup oil into a spreadable paste. Roll one dough ball to an 8-inch round about 1/8 inch thick and dimple lightly with fingertips.
Spread one-quarter topping thinly, leaving a narrow border. Bake on parchment rated for 475°F on the hot surface until puffed at the rim and spotted underneath, 4 to 5 minutes; repeat.
Serve warm, folded or quartered, with labneh, cucumber, tomato, and mint. Cool leftovers unstacked before wrapping.