This Levantine flatbread gets a fragrant layer of za’atar and olive oil before baking. Serve the warm, lightly crisp wedges with cool labneh, ripe tomato and crunchy cucumber.
Man’oushe is a flatbread eaten in various parts of the Levant. The combination of dough with za’atar and olive oil is familiar; the exact shape and way of serving vary from place to place and from household to household. In this version, the bread gets a thin layer of herbs, with labneh, tomato and cucumber served alongside. This keeps the crust in full view, and everyone can pair a bite with cool dairy and juicy vegetables.
Za’atar is a spice blend whose ingredients vary, but dried thyme or a related herb, sumac and sesame are common components. Sumac adds a pleasantly tart flavour, sesame brings a nutty note, and olive oil binds the mixture into a spreadable paste. Stir in the oil gradually: the mixture should spread easily over the dough, but shouldn’t be so thin that it runs off. If your za’atar is already salty, taste it before adding extra salt to the bread.
The dough doesn’t need to be thin and crisp like a cracker. Let it rise until noticeably lighter, then press or roll it out into two round bases. A well-preheated baking sheet helps the bottom bake quickly while the top stays soft. Spread the za’atar on the dough just before it goes into the oven. If you’re baking at a lower oven temperature, allow a little more time and look for golden-brown edges; baking time varies depending on the oven and baking sheet.
Labneh is strained yogurt with a firm, creamy texture and a fresh flavour. Ready-made labneh works well; Greek yogurt is a less firm substitute, but can be served alongside. Choose ripe tomatoes that are firm enough to cut into wedges. Tomatoes are often more aromatic in summer, but you can make this dish outside the season too, using tomatoes that are fully ripe. Cucumber provides a cool, crunchy contrast.
Serve the bread as soon as it comes out of the oven, cut into wedges, with the labneh and vegetables on the table. This keeps the crust warm and the labneh cool. Let any leftover bread cool and store it covered; warm it briefly in a hot oven to make the crust a little firmer again. Store the cut tomato and cucumber separately in the refrigerator and add them only when serving.
Combine the flour, water, yeast, sugar, salt and 1 tablespoon olive oil in a bowl. Knead for 8–10 minutes until the dough is smooth and supple. Cover and leave to rise in a warm place for 60–75 minutes, until the dough has visibly increased in volume.
Preheat the oven with an empty baking sheet inside to 250 °C, or to your oven’s highest setting. Stir the za’atar with 3 tablespoons olive oil to make a spreadable paste.
Divide the dough into two equal pieces. Lightly dust the work surface with flour and roll or press each piece into a circle about 22–24 cm across. Place the rounds on baking paper.
Spread the za’atar paste over the dough rounds, leaving a narrow border around the edge. Carefully remove the hot baking sheet from the oven and slide the baking paper with the breads onto it. Bake for 7–10 minutes, until the edges are golden brown and the bottoms are cooked through.
Meanwhile, cut the tomatoes into wedges and the cucumber into thin slices. Serve the warm man’oushe in wedges with the labneh, tomato and cucumber alongside.
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