EL PROFESSORBreads & pies · Free
Zaatar manoushe
Soft flatbread with a fragrant sesame and herb topping.
- Preparation
- 25 min
- Cooking
- 22 min
- Resting / soaking / chilling
- 70 min
Contains / may contain: Sesame · Wheat / gluten
Check every ingredient label and cross-contact risks; this is not an allergen-free guarantee.
Original editorial recipe. Kitchen testing has not yet been documented; times and yields are estimates.
Only portion size and nutrition per serving change; the ingredient quantities and method stay fixed for the original batch.
Ingredients
Method
Kitchen notes
- If the dough springs back during rolling, cover and rest it for 10 minutes; do not force it thinner.
- Flour absorbs water differently. Add only a teaspoon of water or a light dusting of flour at a time if needed.
Storage
Refrigerate in shallow covered containers within 2 hours, or 1 hour above 32°C. Keep at 4°C or below for up to 3 days; reheat cooked leftovers to 74°C.
Nutrition & yield
Reference values for the written quantities. Results vary with products, preparation and any oil or marinade that is discarded.
Weigh the finished food without its container to calculate portion weight and values per 100 g. Weight does not correct for nutrient losses during cooking.
| Nutrient | Whole batch | Per serving | Per 100 g |
|---|---|---|---|
| Energykcal | 2,442 | 610 | — |
| Proteing | 50.7 | 12.7 | — |
| Carbohydrateg | 360.3 | 90.1 | — |
| Fatg | 88.3 | 22.1 | — |
| Saturated fatg | 11.2 | 2.8 | — |
| Fibreg | 12.1 | 3 | — |
| Total sugarsg | 9.1 | 2.3 | — |
| Sodiummg | 2,925 | 731 | — |
Minerals & vitamins
The vitamins and minerals below estimate the ingredients before cooking losses.
| Nutrient | Whole batch | Per serving | Per 100 g |
|---|---|---|---|
| Potassiummg | Not available | Not available | — |
| Calciummg | Not available | Not available | — |
| Ironmg | Not available | Not available | — |
| Magnesiummg | Not available | Not available | — |
| Phosphorusmg | Not available | Not available | — |
| Zincmg | Not available | Not available | — |
| Seleniumµg | Not available | Not available | — |
| Vitamin A (RAE)µg | Not available | Not available | — |
| Vitamin Cmg | Not available | Not available | — |
| Vitamin Dµg | Not available | Not available | — |
| Vitamin Emg | Not available | Not available | — |
| Vitamin Kµg | Not available | Not available | — |
| Total folateµg | Not available | Not available | — |
| Vitamin B12µg | Not available | Not available | — |
“Not available” means an ingredient lacks complete data; it does not mean zero.
Some ingredients use a specific reference product label. Check your product, especially salt and fat.
How are these values calculated?
Reference ingredient values are multiplied by their weights, summed, then divided by the serving count. These are ingredient-composition estimates, not laboratory analysis of the dish. Cooking losses and vitamin/mineral retention have not been measured. Ingredient weight may include preparation liquids and is not finished yield.
Sources: USDA FoodData Central and reference product labels where needed. Brands differ.
A reference model; use your product label and measured finished yield for closer estimates.
Calculation assumptions & ingredient references
Reference details in English
- Tap-water mineral content is a reference only; local water varies.
- lukewarm water, about 35°C: 240 ml × 1 g/ml.
- olive oil: 25 ml × 0.9 g/ml.
- Active dry yeast is a proxy for instant yeast; 4g/tsp is a reference volume weight.
- Nuts.com blend label is the explicit reference; actual zaatar proportions/salt vary. A teaspoon is assumed to weigh 2.6g.
- olive oil: 60 ml × 0.9 g/ml.