Ask any Lebanese expat what they miss most and odds are, they’ll say Man’oushe. This crispy-yet-pillowy flatbread is more than a breakfast—it’s a whole mood. Slathered in za’atar and olive oil and rolled into a warm, handheld hug, it’s the food of morning market runs, late-night cravings, and cross-generational love. Let’s dive into the humble brilliance of Lebanon’s most iconic street snack.
How to Make Man’oushe (Lebanese Flatbread)
Man’oushe is what happens when simplicity meets soul. You start with a soft, yeasty dough—basic ingredients, nothing fancy. After rising, it’s rolled out thin and slapped onto a hot griddle or baked in an oven until golden and blistered. But the real MVP? That za’atar topping. Earthy, tangy, herby—it’s a punch of flavor in every bite.
Once it’s done, you can roll it up with mint and tomatoes, eat it plain, or level up with cheese, sujuk, or labneh. This is a dish that transforms every bite into a Beirut memory.
Cultural Notes & Flavor Hacks
Storage + Reheating Tips
Pair It With
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Man’oushe (Lebanese Flatbread)
Equipment
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp instant yeast
- ¾ cup warm water plus extra as needed
- 2 tbsp olive oil
For the Za’atar Topping:
- ¼ cup za’atar
- ¼ cup olive oil adjust for spreadability
Instructions
Make the Dough
- In a mixing bowl, combine the flour, salt, sugar, and yeast. Slowly pour in the warm water and olive oil while mixing. Knead until the dough comes together and is smooth but slightly tacky—about 5–7 minutes. Add more flour if it’s too sticky or more water if it’s too dry.2 ½ cups all-purpose flour, 1 tsp salt, 1 tbsp sugar, 1 tbsp instant yeast, ¾ cup warm water, 2 tbsp olive oil
- Form into a ball, cover the bowl with a towel or plastic wrap, and let rise for 45–60 minutes until doubled in size.
Mix the Za’atar Topping
- While your dough is rising, stir together the za’atar and olive oil. It should be thick but spreadable—not too runny, not too dry.¼ cup za’atar, ¼ cup olive oil
Roll and Shape
- Once the dough has risen, divide it into 4 equal balls. Roll each one out into a flat circle about ¼ inch thick. Don’t stress perfection—rustic is the vibe here.
Spread the Love
- Using a spoon or pastry brush, slather each flatbread with a generous layer of the za’atar mix. Leave about ½ inch border around the edge.
Cook It Up
- Saj Griddle: Cook flat side-down until bubbles form and the bottom is golden (2–3 mins). Flip if you want both sides cooked.
- Oven: Preheat to 475°F (245°C). Place on a hot baking stone or tray and bake for 6–8 minutes, until the edges are crisp and golden.
Serve & Devour
- Serve hot. Roll it, fold it, slice it—whatever your heart desires. Best enjoyed with labneh, cucumbers, mint, tomatoes, or just straight from the tray.
