Preparation

Man'oushe, the za'atar-topped flatbread sold from every Beirut street corner bakery, is Lebanon's answer to the breakfast pizza. It's simple food that achieves complexity through quality ingredients—the wild thyme in za'atar, the grassy olive oil, the tangy strained yogurt that's been a staple since ancient times.

Making these at home means your kitchen will smell like a Middle Eastern herb garden at dawn. The za'atar creates an almost crust-like topping as it bakes, concentrating its flavor and adding textural interest to the chewy flatbread beneath.

Preparation

1. In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and 1 tablespoon of olive oil. Mix until a shaggy dough forms.
2. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
3. Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled.
4. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
5. Divide the dough into 4 equal pieces. Roll each piece into an 8-inch circle on a floured surface.
6. Mix the remaining 2 tablespoons of olive oil with the za'atar in a small bowl to create a paste.
7. Spread the za'atar mixture evenly over each dough circle, leaving a small border around the edges.
8. Transfer the flatbreads to a baking sheet (or directly onto the pizza stone if using) and bake for 8-10 minutes until the edges are golden and the bottom is crisp.
9. Serve immediately, topped with generous dollops of labneh, oil-cured olives, cherry tomatoes, and fresh mint. Drizzle with extra virgin olive oil.

These flatbreads are best eaten immediately, torn with your hands and used to scoop up the creamy labneh and briny olives. The combination of hot bread, cold labneh, and aromatic za'atar is transcendent. If you have leftover flatbreads, they can be reheated in a dry skillet or wrapped in foil and warmed in the oven.