These soft, pillowy wonders are popular in the middle east, and also often consumed for suhoor (meal before starting the fast). This whole wheat version is a healthier take on the traditional mana’eesh and keeps you full for longer.

I first tried the traditional mana’eesh when were were visiting our family who are based in Saudi-Arabia. We had it during Ramadan along with hummus. Our family told us that it’s very popular all year around but it is particularly loved during Ramadan especially for suhoor (meal before the start of the fast).

Mana’eesh is basically a soft and fluffy bread, and Za’atar is a spice and herb mix. Mana’eesh Za’atar is a bread that has a thick coating of za’atar (and olive oil). Traditionally, it is made using refined flour. But mine is a healthier take on it using whole wheat flour. It still comes out super soft and pillowy, but is more filling than the traditional version. I like serving it for suhoor or breakfast along eggs or hummus.

Ingredients needed

• Whole wheat flour: I used the organic whole wheat flour (vollkornweizenmehl) from Aldi. But any other brand will work as well.
• Instant dry yeast: This recipe calls for instant dry yeast. I used the one from Dr.Oetker’s (called Hefe in German). Make sure that your yeast is still active and not too old, otherwise the dough will not rise properly.
• Dried milk: You will find dried milk at Turkish, Arab or Indian stores. I used Nido dried milk. The dried milk available at German supermarket is different and will not give the same results.
• Greek yogurt: Make sure your yogurt is not chilled. I microwaved it for a few seconds to bring the temperature up. Otherwise you can leave it out on room temperature for a bit before adding. Cold yogurt may hinder the activity of yeast and that will lead to the dough not rising properly.
• Sugar: I have make it using brown sugar but white sugar will work as well.
• Salt: I prefer using sea salt, but you can use any regular salt that you have on hand.
• Olive oil: I prefer using extra virgin olive oil for this recipe.
• Za’atar: You can find za’atar at Turkish or Arab stores, or at amazon. I got it from Amazon and it was really good quality. You can find the link here.

How to Store and Freeze?

You can store the Mana’eesh Za’atar in a sealable bag. In the fridge it lasts for up to 5 days. In the freezer, it can be stored for up to 2 months. To reheat, I divide them into halves and pop them into my toaster. They come out really warm and fresh tasting. If you want to reheat multiple pieces at the same time, you can warm them up in a preheated oven at 100 degrees C for about 10-12 minutes (if taken directly out from the freezer), or for 5 minutes if thawed beforehand.

Mana’eesh Za’atar (with whole wheat flour)

A healthier take on the traditional Mana'eesh. A soft and fluffy bread, with a thick coating of herbs, sesame and olive oil.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Resting time 1 hour hr

Servings: 16 bread pieces

Course: Appetizer, Main Course, Side Dish

Cuisine: Middle Eastern

Ingredients Method Notes

Ingredients

  

For the bread:

• 500 gm (4 cups) whole wheat flour
• 2 Tbsp (14 grams) instant dried yeast
• 3 Tbsp dried milk
• 2 Tbsp greek yogurt (at room temperature)
• 2 Tbsp sugar
• 1 tsp salt
• 50 ml (¼ cup) olive oil
• 300 ml warm water

For the topping:

• 1 cup olive oil
• 1 cup za'atar

Method

 

1. Mix 1 cup (125 gm) flour and all the other ingredients for the bread together. Mix them either using a whisk or an electric mixer fitted with a dough hook. When combined, add the remaining flour and mix until it comed together into a dough. Knead for 5-7 minutes until the dough becomes soft and stretchy.
2. Place the dough in a lightly oiled bowl, cover with a clean cloth and then leave it to rise for an hour in a warm place (like a switched off oven).
3. Preheat the oven to 220℃ (425℉)
4. After the dough has risen, punch it to release the air. Cut it into 16 equal parts and make smooth balls. Place them onto a lightly greased oven tray and leave them to rise again for 10 minutes.
5. Mix the topping ingredients together in a bowl until well combined.
6. Flatten the dough balls using your fingertips, to make circle shapes. Evenly spread or brush the topping mixture on the top of each circle.
7. Put the tray into the oven and let it bake for about 10-12 minutes until the breads are golden.

Notes

If you are planning to freeze, let the bread cool down and then put it into sealable bags or airtight container. It will store in the freezer for up to 2 months and in the fridge for up to 5 days.