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  • Prep-time: / Ready In:
  • Makes 8 flatbreads

Known as manakeesh in the Middle East, fluffy za’atar-topped flatbreads are the perfect appetizer to add some Lebanese flair to your next dinner party. The wholesome, savory bread is coated in a layer of za’atar seasoning, which is a mix of sesame seeds, sumac, coriander, cumin, thyme, and salt. The spice blend is warming, herbal, and incredibly delicious: Trust us when we say you’ll want to start sprinkling it on everything in sight! A few fresh mint leaves make for a tasty garnish to tie all the flavors together. Enjoy as a snack on their own or cut each flatbread into wedges and serve alongside hummus.

Tip: To make ahead of time, prepare through Step 6 and parbake flatbreads 5 to 7 minutes. Refrigerate until ready to use. Just before serving, bake 3 to 5 minutes more at 425°F.

For more vegan bread recipes, check out these tasty ideas:


  • ¾ cup + 6 tablespoons unsweetened, unflavored plant-based milk
  • 1 tablespoon pure maple syrup
  • 1 teaspoon active dry yeast
  • 1¼ cups whole wheat flour, plus more for dusting
  • ½ teaspoon sea salt, plus more to taste
  • 2 teaspoons tahini
  • 3 tablespoons za’atar
  • ¼ cup coarsely chopped fresh mint


  1. In a small saucepan warm ¾ cup of the milk over low. Remove from heat; stir in maple syrup and yeast. Sprinkle with 2 tablespoons of the flour (do not stir). Cover and let stand 15 minutes.
  2. In a medium bowl stir together the remaining flour and ½ teaspoon salt.
  3. Transfer milk mixture to a food processor fitted with a dough blade. Add flour mixture. Pulse until a dough forms. Transfer dough to a bowl; cover with a clean damp towel. Set aside in a warm place about 30 minutes or until dough doubles in size.
  4. Turn dough out onto a well- floured work surface. Punch dough down. Divide dough into eight equal portions; roll portions into balls. Cover with a clean cloth. Let stand at least 1 hour.
  5. Preheat oven to 425°F. Place a pizza stone or baking sheet upside down on middle rack in oven. Using your fingertips or a rolling pin, flatten a dough ball into a 6-inch disk. Using your fingertips, create small dents over the surface of the flatbread. Repeat with remaining dough balls.
  6. In a small bowl whisk together the remaining 6 tablespoons milk and the tahini. Stir in za’atar and season with salt. Brush za’atar mixture over flatbreads. Let rest 5 to 7 minutes.
  7. Using a pizza peel or flat baking sheet, transfer flatbreads, a few at a time, onto pizza stone in oven. Bake 7 to 10 minutes or until edges start to brown. Just before serving, garnish flatbreads with mint.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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