Lebanese food is really special to me, and this recipe for Za’atar Chicken Manousheh is one of my all-time favorites. It’s great for a weekend breakfast, a quick lunch, or even just a tasty snack.

What’s really cool about it is the mix of za’atar spice, yummy chicken, and soft, chewy bread. It’s a flavor party that feels both cozy and exciting.

And guess what? It’s actually pretty easy to make, even if you’ve never cooked Middle Eastern food before.

Recipe Overview

Za’atar Chicken Manousheh is like a Lebanese flatbread. It has a tasty topping of za’atar spice, shredded chicken, and sometimes cheese.

Imagine it as a Middle Eastern pizza, but with a special, herby twist. The za’atar is usually made with dried thyme, oregano, sesame seeds, and sumac. It makes the bread taste savory and a little bit tangy.

The chicken adds protein, so it’s a full and healthy meal.

You can eat it warm, right out of the oven, or even when it’s cooled down. It’s yummy by itself, or you can eat it with fresh veggies, hummus, or a salad. It’s a great choice to serve if you will be having some friends over.

Ingredients for Za’atar Chicken Manousheh

2 cups of regular flour, plus a little extra for dusting
1 teaspoon of active dry yeast (the kind that makes bread rise)
1 teaspoon of sugar
3/4 teaspoon of salt
3/4 cup of warm water (not too hot, not too cold)
2 tablespoons of olive oil, plus a little more for brushing
1 cup of cooked, shredded chicken (rotisserie chicken is a good shortcut!)
1/2 cup of Za’atar spice mix
1/4 cup olive oil.
Optional: 1/2 cup of crumbled feta cheese or Akkawi cheese (these are types of Middle Eastern cheese)

Ingredient Notes:

Flour: Regular, all-purpose flour is just right for this. It makes the bread strong but soft.
Yeast: Make sure your yeast is fresh so the bread rises well.
Za’atar: You can buy za’atar spice mixes at Middle Eastern stores or online.
Chicken: Using leftover cooked chicken or a rotisserie chicken from the store makes this recipe super fast.
Cheese: Feta or Akkawi cheese taste salty and creamy, you can use mozzarella. Or, you can skip the cheese.

Step-by-Step Instructions

Make the Dough: Get a big bowl. Mix the flour, yeast, sugar, and salt together. Pour in the warm water and 2 tablespoons of olive oil. Stir it all up until it looks like a messy dough.
Knead the Dough: Put some flour on your counter. Knead the dough for 5-7 minutes. It should become smooth and stretchy. If it’s too sticky, add a little more flour, one spoonful at a time.
First Rise: Put the dough in a bowl that has a little oil in it. Turn the dough so it gets covered in oil. Cover the bowl with a clean towel or plastic wrap. Let it sit in a warm place for about 1 to 1.5 hours. It should get twice as big.
Prepare the Za’atar Mixture: While the dough is rising, mix the za’atar spice and 1/4 cup of olive oil in a small bowl. Stir it until it looks like a paste.
Preheat Oven & Divide Dough: Turn your oven on to 450°F (232°C). Punch down the dough that has risen. Divide the big piece of dough into 4 smaller, equal pieces.
Shape the Manousheh: Put some flour on your counter. Roll or stretch each piece of dough into a thin circle. It should be about 8-10 inches across.
Assemble: Put the dough circles on a baking sheet. Put parchment paper on the baking sheet first. Spread a lot of the za’atar paste on each circle. Leave a little space around the edge.
Add Chicken & Cheese (Optional): Sprinkle the shredded chicken on top of the za’atar. If you’re using cheese, sprinkle it on top of the chicken.
Bake: Put the baking sheet in the oven. Bake for 10-12 minutes. The edges should turn golden brown. If you used cheese, it should be melted and bubbly. Watch them carefully, they can cook fast!
Serve: Take them out of the oven. Let them cool down a little before you eat them. You can brush the edges with a little more olive oil to make them taste even better.

Variations & Tips

Vegetarian Option: Don’t use chicken! Instead, add your favorite veggies. Sliced tomatoes, onions, or bell peppers are good choices.
Spice it Up: Add a tiny bit of red pepper flakes to the za’atar mix if you want it to be a little spicy.
Make-Ahead: You can make the dough early. Store it in the fridge for up to 24 hours. Let it warm up to room temperature before you roll it and bake it.
Storage: If you have leftovers, put them in a container. You can keep them at room temperature for up to 2 days, or in the fridge for up to 4 days.
Reheating: To reheat, put them in the oven at 350°F (175°C) for 5-7 minutes. Or, you can reheat them in a pan on the stove over medium heat.
Serving Suggestions: Eat it with labneh (which is like thick yogurt), hummus, or a fresh salad.

Key Details for Za’atar Chicken Manousheh

Prep time: 30 minutes (plus 1-1.5 hours for the dough to rise)
Cook time: 10-12 minutes
Total time: 40-42 minutes (plus 1-1.5 hours for the dough to rise)
Servings: 4
Equipment you’ll need: Big bowl, baking sheet, parchment paper, rolling pin (optional)

FAQ

Can I use store-bought pizza dough?

Yes, you can use pizza dough from the store to save time. But, homemade dough will taste better. If you use store-bought dough, follow the directions on the package.

What if I don’t have a Middle Eastern grocery store nearby?

You might find za’atar spice in the spice section of big supermarkets, or online. You can make your own by using dried thyme, oregano, sesame seeds, and sumac.

Can I freeze the Manousheh?

Yes, you can freeze them after they’re baked. Let them cool down. Wrap each one in plastic wrap. Put them in a freezer bag. They can stay frozen for up to 2 months. Reheat from frozen in a preheated oven at 350°F (175°C) for 10-15 minutes.

My dough is too sticky. What should I do?

Add more flour, a little bit at a time, until it’s not sticky anymore. Don’t add too much flour, or the dough will be tough.

Can I make mini Manousheh?

Yes! Divide the dough into smaller pieces (8-12 pieces). Roll them into smaller circles. They might only need to bake for 8-10 minutes.

Is it authentic to put cheese inside this Lebanese food?

Some people do put cheese in it. If you like cheese, go ahead and add it! Akkawi, feta, or even mozzarella are good choices.