Za’atar Manousheh (Palestinian Flatbread)

Prep: 15 minutes Cook: 6–8 minutes Serves: 4

🌿 Short Story

Every morning in the village begins with the scent of fresh dough, olive oil, and za’atar sizzling on the taboon.
This humble flatbread, called manousheh, carries the heart of Palestinian breakfast — simple, fragrant, and made with the land’s finest.
Our Darna version brings the same spirit to your kitchen: hand-mixed dough, sun-dried za’atar, and golden Darna Olive Oil from the hills of Wadi Fukin.

🍞 Ingredients

Dough (from scratch)

• 2 ½ cups (300 g) all-purpose flour

• 1 tsp instant yeast

• 1 tsp fine sea salt

• 1 tsp sugar

• ¾–1 cup (180–240 ml) warm water

• 1 Tbsp Darna Olive Oil, plus more for the bowl

Shortcut: use 1 lb (450 g) store-bought pizza dough.

Topping (Za’atar Paste)

• 4 Tbsp Darna Za’atar

• 6–8 Tbsp Darna Olive Oil (enough to make a glossy, loose paste)

To Serve

• Labneh or yogurt cheese

• Sliced tomatoes and cucumbers

• Olives and fresh mint

🔥 Directions

1️⃣ Make the Dough

1. In a bowl, mix flour, yeast, salt, and sugar.

2. Add warm water and Darna Olive Oil; stir and knead 5–8 minutes until smooth and elastic.

3. Lightly oil a bowl, place dough inside, cover, and let rise 45–60 minutes or until doubled.

2️⃣ Prepare the Oven

• Place a pizza stone or inverted baking sheet in the oven.

• Preheat to 500 °F (260 °C) for at least 20 minutes.

3️⃣ Shape

1. Divide dough into 4 balls and rest 10 minutes.

2. Roll or press each into an 8–9 in (20–23 cm) round on parchment.

4️⃣ Top

1. Mix Darna Za’atar with Darna Olive Oil to form a spoonable paste.

2. Spread 2–3 Tbsp over each round, leaving a thin ¼-inch rim.

3. Dimple lightly with fingertips so the oil settles in.

5️⃣ Bake

• Slide parchment onto the hot stone or pan.

• Bake 6–8 minutes until edges are golden and the bottom is crisp but flexible.

6️⃣ Serve

• Rest 1 minute, slice or fold.

• Serve warm with labneh, tomatoes, cucumbers, olives, and mint.

🍳 Skillet Method (No Oven)

1. Heat a dry cast-iron skillet over medium-high.

2. Cook dough round 45–60 seconds until bubbles form.

3. Flip, spread the za’atar paste, lower heat to medium, cover 1–2 minutes until topping sizzles.

🌸 Village Tips

• Ratio Rule: 1 part za’atar : 1½–2 parts olive oil. Add oil until shiny.

• Don’t overbake — manousheh should bend, not crack.

• Cold Ferment: Rest dough in the fridge 12–48 hours for deeper flavor.

• Freeze: Par-bake 5 minutes, cool, wrap, freeze up to 2 months. Reheat at 475 °F (245 °C) for 5 minutes.

🧀 Variations

• Labneh & Veg: Bake first, then top with labneh, tomatoes, cucumbers, and mint.

• Cheese Manousheh: Sprinkle akkawi, nabulsi, or mozzarella after baking.

• Tomato & Onion: Add thin slices before baking for a juicy street-style twist.

⚖️ Allergens & Diet

Contains gluten. Vegan without labneh.

🛒 Shop This Recipe

• Darna Za’atar (7 oz / 1 lb)— hand-picked • sun-dried • village blend

• Darna Olive Oil (500 mL / 750 mL)— first harvest • pure Palestinian gold