This is the most basic and readily available of all manouche (a Lebanese flatbread), said Hisham Assaad: soft dough with aromatic olive oil and a za’atar mix, with oregano, sumac, lightly toasted sesame seeds and salt. In Lebanon, it is commonly eaten for breakfast or lunch. I like to add sliced cucumber and tomatoes, lots of mint and black olives. Thinly sliced onions, though a controversial addition, can also be really delicious.
Ingredients:
- 350g strong (bread) flour, plus extra for dusting
- 1 tsp fine salt
- 1 tsp caster sugar (or honey)
- 2 tsp instant dried yeast
- 200ml warm water
- 60ml olive oil, plus extra for coating
- 30g za’atar
- 90ml olive oil
Method:
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- In a large bowl, combine the flour with the salt, sugar and yeast. Make a well in the middle, add the warm water and olive oil and mix with a wooden spoon or your hands.
- Knead until the dough comes together away from the sides of the bowl. Coat the ball of dough with a little oil, cover the bowl with a dish towel and leave to prove in a warm place for 1 hour, or until doubled in size.
- Meanwhile, preheat the oven to 200°C (400°F/gas 6) and place a baking sheet in the oven to heat up.
- Punch down the risen dough and turn out onto a lightly floured work surface. Divide into 6 pieces and shape each piece into a ball by pinching the sides down and rolling in the palm of one hand against the work surface. Cover again and let rest for 10 minutes.
- Lightly flour the surface and rolling pin, then roll the dough balls into circles 8-10mm (about 1⁄2in) thick. Cover and leave to rest for a further 10 minutes.
- Mix together the za’atar and olive oil for the topping. Poke the dough rounds with a fork or dimple with your fingers to prevent them from puffing up, then spread each with a tablespoon of the za’atar mixture.
- Bake on the hot baking sheet for about 8 minutes until the dough is lightly browned and cooked through. Serve warm.
Taken from Taboon: Sweet & Savoury Delights from the Lebanese Bakery by Hisham Assaad, published by Smith Street Books at £27. To buy from The Week Bookshop for £23.99, visit theweekbookshop.co.uk.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
-
‘Space is one of the few areas of bipartisan agreement in Washington’Instant Opinion Opinion, comment and editorials of the day
-
How robust is the rule of law in the US?In the Spotlight John Roberts says the Constitution is ‘unshaken,’ but tensions loom at the Supreme Court
-
Magazine solutions - December 26-January 2Puzzles and Quizzes Issue - December 26-January 2
-
The ultimate films of 2025 by genreThe Week Recommends From comedies to thrillers, documentaries to animations, 2025 featured some unforgettable film moments
-
Into the Woods: a ‘hypnotic’ productionThe Week Recommends Jordan Fein’s revival of the much-loved Stephen Sondheim musical is ‘sharp, propulsive and often very funny’
-
The best food books of 2025The Week Recommends From mouthwatering recipes to insightful essays, these colourful books will both inspire and entertain
-
Art that made the news in 2025The Explainer From a short-lived Banksy mural to an Egyptian statue dating back three millennia
-
Nine best TV shows of the yearThe Week Recommends From Adolescence to Amandaland
-
Winter holidays in the snow and sunThe Week Recommends Escape the dark, cold days with the perfect getaway
-
The best homes of the yearFeature Featuring a former helicopter engine repair workshop in Washington, D.C. and high-rise living in San Francisco
-
Critics’ choice: The year’s top 10 moviesFeature ‘One Battle After Another’ and ‘It Was Just an Accident’ stand out
