Jekka’s Manakish Zaatar & Flatbreads

Jekka’s Manakish Zaatar & Flatbreads

This is a firm favourite on our ‘How to Use Herbs’ Master Class and is easy to make and therefore, a wonderful activity for all ages.

Flatbread (makes 12)


  • 350 g self-raising flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 350 g natural yogurt

For the Zaatar topping:

  • Pinch of sumac
  • A couple of sprigs of thyme
  • A couple of sprigs of oregano (Origanum syriacum)
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon coarse salt
  • 3 tablespoons extra virgin olive oil


  1. Add all the flatbread ingredients to a bowl and mix with a spoon, then use clean hands to pat and bring everything together.
  2. Dust a clean work surface with flour, then tip out the dough.
  3. Knead for a minute (just enough time to combine the ingredients).
  4. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
  5. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
  6. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
  7. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
  8. Combine the zaatar topping ingredients in a small bowl.
  9. Place the griddle pan on a high heat, then once hot, cook each round for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
  10. Spread the zaatar topping onto the warm flat breads.
  11. Serve warm right away or else cool on racks.

If you love the sounds of this recipe and herb-based cooking check out our Master Classes and other herb-based recipes.