Breakfast & Baking
Village Zaatar & Labneh Manoushe
A crisp-edged Lebanese manoushe that keeps the focus on fragrant village zaatar, good olive oil and cool labneh.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 90 min
- Serves
- 4 small manoushe
From Toula's table
The topping is intentionally simple: zaatar and olive oil. Serve the hot bread with labneh, tomato, cucumber, mint and olives so the pantry ingredients stay at the centre of the plate.
Method
Step by step
- 1
Mix the flour, yeast, sugar and salt. Add the warm water and olive oil and knead for 7–8 minutes until smooth.
- 2
Cover and let the dough rise until roughly doubled, about 1 hour.
- 3
Heat the oven to 230°C. Divide the dough into 4 pieces and roll each into a thin round.
- 4
Mix the zaatar with 80 ml olive oil to make a loose, spreadable paste.
- 5
Spread the zaatar mixture over the dough, leaving a small border. Bake for 7–10 minutes until the edges are golden and the base is cooked.
- 6
Serve immediately with labneh, tomato, cucumber, mint and olives.
Toula Tip
Add only enough oil to loosen the zaatar; the herbs should still have texture rather than floating in oil.
Serving suggestion
Best served hot with labneh and a simple plate of vegetables.
Storage
Best eaten fresh. Refrigerate leftover baked manoushe for up to 2 days and reheat in a hot oven; dough can be refrigerated for up to 24 hours.
Substitutions
For a fast version, use good-quality flatbread or prepared pizza dough. Thick Greek yogurt can stand in for labneh.
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